Blue

Blue mold introduced to the curd, then air let in by piercing. Salt carries the whole balance.

Pierced twice to let air to the mold, then left to grow its own rind. The blue runs in seams rather than spots.

Higher fat and higher salt than a cow blue, which is why it reads sweet before it reads sharp.

A soft blue made in a small format so it ripens fast. Spreadable at the edge by six weeks.