Blue-Veined Cheese
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Gorgonzola Dolce - cow's milk soft cheese - 3 lb/1.4 kg, Italy.
Dolce Gorgonzola is a younger, therefore milder, version of aged Gorgonzola. It has a soft, spreadable texture and slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. It is also excellent in risotto and polenta, mixed into vinaigrette, melted on pizza or used as a dip.
Try with berries, pears, peaches and plums.
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Bleu D'Auvergne - blue cow's milk AOC cheese, cut cheese - 1 lb/454 gr, France.
Uncooked, unpressed, soft French cheese with veins of blue mold.
The making of this cheese is relatively recent, only appearing in the markets in the middle of the last century. The story goes that an Auvergnat farmer sprinkled mold from rye bread on his milk curd and then pierced the curd with a needle. This allowed the air through and the curd developed blue veins.
Texture: The pate is uncooked and not pressed, with a sticky, moist and crumbly texture and veins of blue mold.
Taste: The smell is strong and attests to its pungent taste. The taste is pastoral, grasses and wild flowers... delightful.
Appropriate wines: Jurancon (mell...
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Fourme D'Ambert Blue - cow's milk blue cheese, cut cheese - 1 lb/454 gr, France.
Fourme d'Ambert is one of France's oldest cheeses (dating from the Roman period). Today production is with pasteurized milk. The maturing process takes place in aerated, humid cellars. The maturing period lasts 2 to 3 months. In the Tours region of France the local cheese mongers allow the cheeses to mature by adding a little "mellow Vouvray wine".
Texture: The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moist, with faint hints of blue mold.
Taste: This cheese still has the cave odor and has a lasting taste of wine and fruits, extremely pleasant.
Appropriate wine: Vouvray mellow.
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Roquefort d'Argental – sheep’s milk blue cheese – 2.75 lb/1.25 kg, France.
Arguably the world's greatest and most famous blue, and this is artisanal made. Raw Lacaune ewe's milk, aged in French caves containing naturally ambient mold. Deep and perfectly balanced flavors, swee, spicy, tangy with hint of cavern air.
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Cabrales (DO) - cow's milk soft blue cheese - 6 lb/2.8 kg, Spain.
Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers.
Cabrales is aged from two to six months in natural caves in the mountains nearby. In these caves, the relative humidity is 90% and the temperature varies between 45°F and 55°F.
These conditions favor the development of penicillin molds, yielding veins of blue-greenish color.
Unlike its cousins - Danish Bleu and French Camembert - the blue mold is not artificially injected, it occurs naturally. Cabrales is sharp and tangy. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is often copied by inferior wannabees. Contrary to popular belief, authentic Cabrales is wrapped...
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Blue Stilton - cow's milk sharp creamy cheese with blue veins, cut cheese - 1 lb/454 gr, England.
Blue Stilton cheese is made with pasteurized cow's milk. This creamy wheel is buttery in texture with a clean, earthy tang.
"The King of English Cheese".
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Shrophire Blue - cow's milk cheese with blue veins, cut cheese – 1 lb/454 gr, England.
Shropshire Blue from the UK is the bright festive cousin of Stilton. Its distinctive orange color seems appropriate for the natural food lovers. It's essentially produced the same way as Stilton, except that annatto is added to the recipe making the interior orange. Shropshire Blue is even more luscious and creamy than Stilton.
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Maytag Blue - cow's milk soft cheese with blue veins - 4 lb/1.8 kg, USA.
It is a time-consuming method of hand making cheese in small batches, using fresh sweet milk from Iowa dairy farms. Each batch of cheese is carefully monitored during the long months of aging, until the peak of flavor is reached and it is finally ready for market. Acclaimed by cheese experts and food editors as America's finest blue cheese, Maytag Blue Cheese ranks among the world's great cheeses.
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Cashel Blue - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, Ireland.
This cheese is made in a similar way to Roquefort although it is softer, moister and less salty. When young the cheese is firm and relatively moist with a fresh and slightly sharp flavor. With aging it develops a melt-in-the-mouth creaminess and a rounder, mellower flavor. Cashel Blue can be matured for up to six months. All milk used for the cheese is now pasteurized. The very best cheese is made from April to October when the cows are out to pasture, but Cashel Blue is still excellent throughout the year.
Great for an Irish gourmet food gift.
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Cambozola Triple Cream - cow's milk blue-veined semi soft cheese, cut cheese - 1 lb/454 gr, Germany.
Cambozola is a mild and creamy blue cheese that is a combination of French Camembert and Italian Gorgonzola. It was developed in Germany during the 1970's.
It is made from the same blue mold used to make Gorgonzola. Cream is added to the milk, giving Cambozola a rich consistency. The rind of the cheese is similar to the Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert.
Appropriate wines: Beaujolais.
Great for a German gourmet food gift.
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La Roche - cow's milk blue-veined cheese - 2.2 lb/1 kg, France.
La Roche is a smooth, creamy blue cheese and the latest addition to the family. Under its thin, La Roche produces a generously veined creamy paste.
Its delicate aroma and balanced flavor give it an unusual, authentic character. An irresistibly flavorful blue cheese, La Roche can be combined with a broad range of scrumptious ingredients.
It goes best with firm bread, walnuts, almonds, raisins and dried apricots or even fresh fruit are all worth trying.
Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines.
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La Roche - cow's milk blue-veined cheese - 7 oz/200 gr, France.
La Roche is a smooth, creamy blue cheese and the latest addition to the family. Under its thin, La Roche produces a generously veined creamy paste.
Its delicate aroma and balanced flavor give it an unusual, authentic character. An irresistibly flavorful blue cheese, La Roche can be combined with a broad range of scrumptious ingredients.
It goes best with firm bread, walnuts, almonds, raisins and dried apricots or even fresh fruit are all worth trying.
Appropriate wines: Port-wine, Muscat, Banyuls, sweet wines.
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