For Dunbarton Blue, cheesemaker Chris Roelli inoculates cow's milk with Penicillium roqueforti and then presses the resulting wheels, limiting the bluing and creating a wonderfully compact, complex cheese. A gorgeous, golden cheddar with a natural rind and subtle blue, the cheese is nicely balanced, rich and crumbly, and features smooth, milky sweetness and just enough tang. Roelli uses raw milk from late spring into early fall, and pasteurized milk for the remainder of the year. The cheese is aged for 4 months. Cow milk.