Malagos Farmhouse's cuts of Blush Cheese at 180g.
It is made from daily harvested cow’s milk. Each block is about 800-1200 grams with thin and soft bloomy rind. Soft to medium firm curd is ladled to the mold and allowed to drain overnight before aging. The cheese is aged for 30 – 45 days. Penicillium candidum is incorporated in the ripening milk and the roquefortii is sprayed while aging. Affinage of 30-60 days.