The cheese flavours are very savoury and even at six weeks the flavours are rounded and extended. It is sweeter where the curd has matured to a soft and shiny texture and in the centre where the cheese is pale and firmer there are hints of a slightly ‘cheddary’ flavour with a gentle acidic balance.
The cheese at six weeks has full maturity with tastes and aroma of mushroom, butter and savouriness. The flavour is full-mouthed and has long extension.