Named, quite romantically, after the small Alpine flower found in the regions surrounding Mt Baw Baw, Blue Orchid was loosely developed as a locally made cow’s milk farmhouse version of the well known French cheese Roquefort. Wax is used to help slow the ripening process so that even development of the large wheels can be assured over the long ripening period. The wheels at 48 hours are hand salted and the curd firms into a rigid chalky but open mass. It is not unusual for Blue Orchid to take 16 weeks to mature, and sometimes at 6 months it is to die for. As a result, it’s quite a bold cheese with a long rich flavour. As it ages the proteins continue to break down, releasing more liquid from the curd and increasing the sweetness of the cheese.