In the basement of a converted bungalow in Halifax’s North End, Lyndell Findlay is making blue cheese for people who hate blue cheese.
With a musty funk hanging in the air, the 63-year-old Findlay shows me around her subterranean plant, which was dug out and built to her exact specifications over the past year. Wearing a shiny white waterproof apron, blue hairnet, and cat’s-eye glasses, the petite Australian native scrapes the surface of a square cheese with the blade of a small knife, then cuts it into four large wedges.
“I wanted to start out with a cheese that was a real crowd-pleaser,” she says. “Most people say they don’t like blue cheese, so I thought I’d make a cheese that was a mild and creamy style of blue.”
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