Semi-hard smooth-textured cheese with pale gold/beige/pink rind, which has been washed and brushed. The pale ivory pate has a layer of blue/black edible vegetable ash lightning-bolting through its equatorial centre. Traditionally this was done as a means to separate the morning and evening milks, but is today mostly decorative. When young the taste is mild, with a fresh milky nutty flavour, becoming richer, sharper, and more pronounced with age.
||6 - 10 weeks
||Cow (Unpasteurized )
||creamy, springy and supple
||citrusy, fruity, full-flavored, tangy
||grassy, pungent, strong