a renowned, creamy, and rich blue cheese from Nottinghamshire, England, made by a small, traditional dairy using pasteurized cow's milk from neighboring farms. It's known for its buttery, savory flavor with hints of fruit and earth, a fudgy yet creamy texture, and is often considered the "king of blues". It pairs well with port, walnuts, and pears, and is aged longer with later piercing for deeper flavor.