The cheese develops a mouldy coat which can vary seasonally from darker ‘green blues’ to paler ‘grey blues’.
Each cheese is pierced by hand during the ripening process to allow the growth of mild blue veins through the paste.
A chilled Tawny Port is fantastic accompaniment to any cheese board.
It’s something about the flavours of raspberry, dried blueberry, cinnamon and caramel that is wrapped up in Tawny Port that works particularly well blue cheese.
The combination of sweetness and acidity achieved through the ageing of the Port gives a balance of flavour when accompanied with cheese.