This cheese was an experiment to see how our blue cheese would age under other conditions. It grew no significant rind, was less blue than normal, waxy in texture, a bit salty and had a peppery finish with a lingering butteriness.
We will certainly be selling this variation at farmer's market next season - but are out of it until fall, since it ages twice as long as "normal" Boucher Blue and we did not commit any significant inventory to the project.
