Our Stilton-inspired wheel is made with the same time-consuming details as across the pond. Each batch is hand-ladled to the drain table and held until conditions are right for milling, salting and moulding.
Each six-pound wheel is "rubbed-up," a technique that breaks the exterior rind into a butter-like consistency followed by a smoothing process that resembles aggressively frosting a cake. A lovely balance of sweetness, salt, blue, and a hint of beef broth permeate each bite.
For the international back story, check out Keith's work and research in developing this beauty.