Shadows of Blue is made on the farm in Gippsland from Friesian milk with added Jersey cream. Selected blue moulds are added to the curd which is then hooped and salted before maturation under a wax coating.
The wax denies the blue mould oxygen until the wheels are spiked after two months. This results in a ‘sweeter’ flavour and sets it apart from cheeses matured with a natural rind. The added cream imparts richness of flavour, as well as texture and when ripe, small pocks of blue mould are laced throughout the creamy paste.