Mad River Blue is named after the Mad River Valley of Vermont. Produced using the farm’s raw organic cow’s milk, the wheels of cheese are pierced when young to allow the growth of Penicillium roqueforti. They are then aged on the farm for approximately three months, developing a natural rind and blue veining. Mad River Blue is quite approachable with a buttery texture, notes of hay and grass, light sweetness, saltiness, and a mild blue bite.
