Using artisan techniques but made to a newly developed recipe, Renegade Monk is made from organic, pasteurised cows’ milk. The set curd is then hand-washed in ale every few days as the cheese matures. Maturation takes no more than four weeks.
As an artisan cheese, Renegade Monk can naturally vary in consistency and temperament. When the cheese is firmer, the rind tends to be darker but the interior is milder on the palate; when the cheese is soft – and it can be encouraged into liquidity – the rind is pale with a scatter of blue, with a pungent, almost goaty inner core.
Renegade Monk should be kept refrigerated but allowed to warm to room temperature for three hours before eating. Renegade Monk will continue to develop in strength and flavour even whilst refrigerated. Cheeses approaching their Use By dates are powerful indeed.
Renegade Monk is a hybrid, combining as the attributes of soft white cheese, blue cheese and rind-washed cheese. Some purists may object to this untraditional combination – hence the Renegade in the name.