Rebel Nun is Renegade Monk's sister cheese. It is milder and has more blue in it- this is sometimes viisble but not always. Cheesemaker, Marcus Fergusson, deliberately created a cheese of a style not traditionally found in Britain but rather a cheese inspired by a range of Continental cheeses. The resulting cheeses combines the bite of Epoisses and Langres; the creaminess of Brie and Camembert; and the languid blue of Dolcelatte or a young Gorgonzola.
As artisan cheeses, Renegade Monk and Rebel Nun can naturally vary in consistency and temperament.
When the cheese is firmer, the rind tends to be darker but the interior is milder on the palate; when the cheese is soft – and it can be encouraged into liquidity – the rind is pale with a scatter of blue, with a pungent, almost goaty inner core.
Renegade Monk and Rebel Nun should be kept refrigerated but allowed to warm to room temperature for three hours before eating. Rebel Nun came about because Marcus was playing with the recipe for the Monk, and really liked the milder more blue cheese.