Raw Jersey cow
Ganzvlei, West of Knysna, W. Cape, SA
This bloomy rind cheese starts its life off as a camembert style with a white penicillium mould, but gets edible wild moulds occasionally growing on the outside. This is a fatty jersey milk cheese and can be washed to increase the bacterial count and stinkability. A lovely variation of the famous Normandy cheese made on the incredibly lush and monstrously beautiful farm of Chris Metelerkamp who is as free range with his cows as anyone on earth. Very happy cows.
Weight +/- 260g
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