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==Composition==
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==Composition==
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The cheese has been described as having a creamy [[Texture (food)|texture]] with notes of fruitiness, mushroom and nutty flavour.<ref name=Ridgway/> Its composition is crumbly and moist, and it has an overall sweet flavour.<ref>[https://books.google.com/books?id=NHc42iumbagC&pg=PA353 Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager – [[Max McCalman]], David Gibbons
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The cheese has been described as having a creamy [[Texture (food)|texture]] with notes of fruitiness, mushroom and nutty flavour.<ref name=Ridgway/> Its composition is crumbly and moist, and it has an overall sweet flavour.<ref>[https://books.google.com/books?id=NHc42iumbagC&pg=PA353 Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager] – [[Max McCalman]], David Gibbons. p 353.</ref> After the blue veining within the cheese develops, it is wrapped in foil and then aged for at least three months.<ref name=Linford/>
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==See also==
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==See also==
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