Using the same base as his brie, Simon Weaver has produced a gentle delicate flavoured blue with a soft creamy paste. Less mushroomy and vegetably than French Brie, the cheese is made at Kirkham farm, near Lower Slaughter, where the Weavers have been farming organically for three generations. Every morning the milk travels the five meters from the milking shed to the creamery and is pasteurised but not standardised, so it retains its unique and variable character.
