Exmor Jersey Blue

The name Exmoor Jersey Blue comes from the breed of cows from Jersey known for their milk producing capabilities and the richness of their milk. This cheese comes from Willet, near Taunton, Somerset. Exmoor Jersey Blue was created at the beginning of the 1990s by Ian Arnett and is therefore quite a new cheese.
This is a soft cheese with mould in the interior and is shaped into a cylinder with a diameter of 20cm, a thickness of 5cm and a weight of around 1.5kg. In 4 to 8 weeks, the rind becomes yellow and then grey, the Penicillium develops in the pate and gives a marble effect, it is at this point that the cheese is ready to be eaten.