Rebel Nun is her milder, bluer sibling to Renegade Monk with an extra dose of pencillium bacterium and one less washing than Monk.

Artisan cheesemaker Marcus Fergusson composed a cheese unlike anything seen in Britain before – think the sharpness of Epoisses and Langres, the richness of Brie and Camembert, and the gorgeous blue of Dolcelatte and a young Gorgonzola – to make the pair.

Regarding consistency and attitude, you can expect Renegade Monk and Rebel Nun to change on the regular. When they're harder, their rinds will be darker but the inside will be more mellow; on the flip side, if allowed to get soft, the crust will be paler with some blue spots, and the center, pungent and almost caprine.