Just spotted this cheese at our local fromagerie. It is a soft-ripened variety made of 90% cow and 10% sheep milk by Tholstrup in Denmark. A major step up from the more common blue castello, it won a gold medal in 2007. Creamy, with dark surface mold. Luscious. It now shares the top of my blue cheese list with Valdeon and Roaring Forties blue.