Made in a 1.2kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. The moist, dark yellow interior is contrasts the deep blue veins. The blue itself has a rich taste, smooth buttery texture, and a melt-in-the-mouth flavour. All this, without the harsh flavour usually associated with some blue cheeses. The creamy nature of the cheese is down to the quality of the Channel Island milk used (from a mixture of Jersey and Guernsey cows) which is much higher in fat content than that of other cow’s milk, giving it the buttery and moist consistency and texture.