Two Hubbardston Blue Cows and two Camembert Cows come in the Blissfully Bovine Selection. These two cheeses are of the soft, surface-ripened variety. The principal difference between the two are the strains of Penicillium used in the ripening process: P. Roqueforti for the Hubbardston Blue, and P. Candidum for the Camembert. |