Mateo and Andy Kehler, of Greensboro, Vermont, make their signature blue from the raw milk of their herd of Ayrshire cows. This natural-rind blue uses the same mold cultures as French Roquefort, but the flavors come as much from the high-quality milk as they do from the blue: nutty, herbaceous and chocolaty, with a licorice finish. Dry and crumbly, it has the velvety, melt-in-your-mouth texture of chilled butter. Approximate weight 8oz.