Bruny Island Cheese- Saint

In the central plateau of France, there is a number of cheeses that are all named after the local Saints. Like this Saint, they are all surface- ripened, soft oozy cheeses with a light bloom on the rind. 

This cheese can be eaten younger when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent.

Style: soft, white mould

160g