Our blue cheese, Sörmlands Ädel, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a rather piquant flavour, especially if the cheese is ripe. In blue cheese, mould needs to be able to grow throughout the cheese. This process requires oxygen. So, after salting we bore a number of holes right through each cheese in a process called needling. The cheese is then placed in the first storage area where it stays for around four weeks while the mould grows. The cheese is then stored at a slightly cooler temperature to mature completely. All in all, the cheese is matured for four and a half months before it goes on sale. It can mature for several more months, depending on how strong you want it.

Click here to see more about Jürss Mejeri and our other cheeses published at the World Cheese Map …

Credits: Jürss Mejeri