A truckle of creamy blue cheese made with cow's milk. It has a white paste with a beautiful blue vein and grey-blue rind. It is made by a family of cheesemakers in Garstang in Lancashire and then aged at the Cambridge Food Company premises. Affinage is usually 6-9 weeks, though it can develop for up to 3 months. This distinctive blue cheese is very palatable, mellow, creamy and incredibly moreish.
