The finest Scottish Cheese from Humphrey Errington. If you haven't ever tasted truly wonderful blue cheese that is not crumbly or dry, you are in for a treat. Handmade from raw ewe's milk with vegetarian rennet (rennet curdles the milk solids) and Penicillium roqueforti mold, this cheese is aged for twelve weeks, trimmed by hand and turned three times a week so that it never has to be pressed. The result is one of the world's finest cheese, available only from June to January. The flavor of the cheese varies through the season, as the fields the sheep graze change from grass to clover. Creamy and medium flavor in the early months changes to a stronger full flavor in the winter. Terrific with a full bodied red wine. Exceptional in cooking sauces, crumbled on salads, or with butter on an oatcake. A tall wedge of 17.6 oz.