30/05/2026
Blue cheese Irish cream, the main ingredient in Ray Cat, our brand new funky, fluffy Alexander.
Here, we start with Penicillium roqueforti — a strain of mould found in blue cheese — which we use to inoculate cow’s milk. We bring the milk up to room temperature, warming it slightly so the mould can do its thing — and then add cream to give it a little more to hold on to.
We let it inoculate to the stage where it becomes floral and funky, rather than intensely blue-cheesy and veiny. We just want a little sprinkle of savoury.
For Lucy, it tastes like cream cheese frosting — a big yum.
The garnish is a rice paper disc featuring the Ray Cat symbol, basically lifted from the Wikipedia page, and then sprayed with a little blue cheese tincture for that smoky, funky tang on top.
Ray Cat — Bacardi Carta Blanca rum, blue cheese irish cream, sherry, coastal smoke.
