Newer blue cheese, handmade from pasteurized cow milk and vegetarian rennet
First produced in Scotland in the 1970s, but now it comes from the Midlands (central England)
Creamy interior, which is colored orange from annatto seeds, streaked with blue mold veins that are thicker in the middle of the cheese
Fat content: 34 % fat, dry weight
Taste: strongly aromatic, not too distinctive hints of blue mold, very creamy, slightly acidic
Ripening time: 1012 weeks
