This family of cheese relies on the presence of two very interesting molds - penicillium candidum and geotrichum candidum - both of which cause the surface of the cheese to develop a natural, white, soft, fluffy mold. As the cheese ages, the lactic acid breaks down and the inside becomes gooey. 
 
All our cheeses are cut by hand, 
resulting in variations of 10g to 20g per piece. 
Price will be calculated on actual weight.