Category Archives: Blue cheese

What to drink with cheese . . .

Oh the list is endless, needless to say if you like to drink something with some particular cheese then do it!
Don’t worry about what people tell you, everyone is different with our own tastebuds, of course there are suggested options that pair well but if their not to your liking do you own thing!

Here is what I’ve found works for me over the years, of course you may differ but that’s ok.

We’ll, start by working our way down the cheeses and I’ll suggest cheeses from the list that I personally think works best.

FRESH CHEESES

These are cheeses which have been produced and have had no aging, so no more than a week old and to be enjoyed soon after production. Like Mozzarella, Ricotta etc.

WHAT?

WINE
A fresh wine like a fruity Sancerre or refreshing Rose
BEER
A light refreshing crisp ale like a lager
CIDER
A fresh apple cider with a little sweetness
FORTIFIED
A Spanish Sherry with a little sweetness
SAKE
Either a dry refreshing Junmai Ginjo or a sweeter Umeshu

WHY?


With such fresh cheeses and gentle flavours it’s best to not have anything too overpowering. Anything with a crisp refreshing mouth feel that’ll match nicely with a gentle delicate flavoured cheese

WHITE MOULD CHEESE

All Brie & Camembert cheeses are classified as white mould cheeses, as well as triple cream Bries. But here they have been put into their own category below.
White mould cheeses are the most versatile of all the cheeses, they marry well with numerous beverages.

WHAT?

WINE
White wine of a dry and fruity nature such as Sauvignon Blanc & Rose
Dry barrel oaked wines such as Chardonnay
Full bodied red wines such as Shiraz & Cabernet Sauvignon
BEER
Crisp refreshing Pilsner style cheeses
Dark full bodied beers
CIDER
Classic savoury Normandy Cider
FORTIFIED
Port or Sherry
SAKE
Like wine, from the dry minerality to the sweet dessert wine style

WHY?

With a delicate interior of the cheese it pairs well with dry wines
More robust Bries such as Brie de Meaux can handle the stronger full bodied red wines
Fresh crisp beers can withstand the stronger style Bries & Camemberts
Dark heavier beers can give a coffee/chocolate & cream effect
Camembert & Cider both hail from Normandy making them a perfect match
The sweetness of a fortified can pair wonderfully with the creaminess of a white mould cheese
Sake like wine, will pair with all manor of white mould cheeses

CHEVRE/ FRESH GOATS CHEESES

The dry crumbly citrusy cheeses such as any Holy Goat cheeses from Victoria.
Or classic French Goats cheeses from the Loire valley such as the ash coated St. Maure, or Chabichou du Poitou.

WHAT?

WINE
A fruity wine, such as a Sancerre, Riesling, Sauvignon blanc, Un-oaked Chardonnay or fruity Rose.
An equally fruity sparkling wine such as a Champagne or sparkling wine from the Loire valley.
A sweet dessert wine, like a Late harvest Botrytis or similiar.
CIDER
French Cider, these tend to have more savoury apple notes than the sweeter versions outside of France
BEER
A crisp fresh Pilsner, Wheat beer with more malty notes such as a Kronenbourg Blanc.
SAKE
Junmai Ginjo – A fruity and semi dry Sake, similiar to a Sauvignon blanc

WHY?

All of the above suggestions match the gentle acidity and fruity notes in these cheeses
Sancerre is France’s Sauvignon Blanc and grows in the Loire valley.
The Loire Valley was originally the home of French Sparklings, until the Champagne region became the largest producer. Hence the name, Champagne now being well known as French Sparkling.
The dessert wine would give a lovely contrasting flavour to the goats cheese, much the same way as you’d drizzle some honey over Goats cheese.

goats

WASHED RIND GOATS CHEESE

Or strong soft goat’s cheeses, such as a Mothais sur feuille, which is matured in very high humidity and gives way to a softer, creamy fudgey interior. These cheeses when aged can have quite a punch to them, leaving the gentle acidity behind and bringing forth more of a zing on the palate.

WHAT?

WINE
A sweet dessert wine as you would with a fresh crisp goats cheese.
A robust red wine such as a Pinot Noir, but try to steer clear of anything with too much tannin such as a Cabernet.
FORTIFIED
A fortified such as an aged Port or a Spanish Sherry such as a Pedro Ximenez.
WHISKY
A whisky, such as a Japanese or Scottish Whisky variety. Possibly not an American Whisky as the smokiness can over power the cheese I find.
BEER
A classic Pale Ale, with a hoppy finish.
SAKE
Umeshu – A sweet dessert Sake, with a sweet yet slight sourness.

WHY?

With such a tang to these cheeses they behave similarly to a washed rind so you can pair them with something more robust to bring forth their subtleties.
The sweet wine and fortified will mellow the tang.
A whisky will bring forth the smokiness.
The red wine and Pale Ale will enhance the sweet leaving a creamy texture.

Be wary of red wine with non aged goats cheeses, the wines tannin and the cheeses acidity create a very unpleasant mouth feel. Be sure to taste your combination first before unleashing it on your guests!

Mothais sur feuille
Mothais sur feuille

WASHED RIND CHEESES

Generally your smellier cheeses, with a sticky rind due to the washing during its maturing period. These cheeses are best eaten and smelt little, they have an oozy texture that coats the palate. Created by the monks who used to eat these cheeses on their ‘fasting days’, which is why sometimes these cheeses are referred to as having a meaty texture!
Such things as Epoisse, Taleggio and Raclette are the most well known.

WHAT?

WINE
Washed rind cheeses are best with a dry fruity white wine such as a Gruner Vetliner with a savoury finish.
A sweet Sauternes lends well to these cheeses.
BEER
With these cheeses having such a strong taste, and softer washed rind a yeasty taste, they lend well to heavy Trappist beers such as Chimay or a light Stout (Porter).
CIDER
Depending on the strength of the cheese a Cider can be a pleasant pairing.

WHY?

Epoisse is washed in a pomace brandy, so best paired with the same. The ‘meaty’ texture lends well to such strong flavours. Also from Burgundy, so the old adage what grow together goes together. It brings forward the creamy texture.
Raclette being from more Alpine areas, the local wines tend to be more minerally which match the savoury character of the cheese.
A sweet wine would hide a little of the punch whilst still allowing the flavours to penetrate.
A savoury cider would allow for a little sweetness contrasting with the cheese whilst also allowing the full flavours to come though.
The monks were the ones to play with cheese and created their Trappist beers, both having yeasty notes, they really do marry well together.

http://www.european-food-journal.com/bieres_de_chimay_sa/portrait/
chimay and cheese

SEMI HARD GOAT’S CHEESES

Such as the Dutch Wyngaard Chevre, Midnight Moon or Queso de Cabra from Spain
These aged semi hard goats cheeses still have a little of the goats cheese acidity but also have a more mellow sweetness that comes through the cheese and a fudgey texture in the mouth

WHAT?

WINE
A dry fruity wine such as a Gewurztraminer, or similar sparkling wine.
Sweet dessert wine with Pineapple notes, or try a more gentle fruity Riesling or Chablis with a savoury finish.
BEER
A crisp Pilsner or Wheat beer.
SAKE
Umajun Junmai – a nutty savoriness and yet a gentle citrus note.

WHY?

A sparkling wine to bring forward the cheeses sweetness.
Dessert wine to match the sweetness with the acidity of the Goats cheese.
Beer to refresh the palate with crisp bubbles
Sake to provide lively vanilla notes and finish with a crisp citrus to contrast the sweetness.

Learn more about Sake pairing here . . .
http://ringofirefly.blogspot.com.au/2011/07/for-cheese-and-chilled-sakes-sake.html

sake

TRIPLE CREAM CHEESES

These cheeses are not for your faint hearted. Most definitely creamy and with minimum 70% fat content it’s not a cheese I recommend eating everyday. But, we have some wonderful suggestions on how to tone down that creamy mouth feel when you cant help but to over indulge!
So, whether you’re into your Brillat Savarin, Delice de Bourgogne or many of the other incarnations, this one is for you!

WHAT?

This type of cheese matches with so many things its hard to narrow down, but here are some of the ways I’ve enjoyed
it. . .

WINE
A dry classic French Champagne
A light fruity Rose, to bring forth memories of ‘strawberries & cream’
A sweet dessert wine such as a Vouvray
For something more heavy this cheese stands up to a full bodied Cabernet
BEER
A crisp refreshing Pilsner
A heavy Stout, try a Chocolate Stout ‘chocolate & cream’
CIDER
A full flavoured apple cider with gentle sweetness, I prefer the Sidra del Verano from Spain
FORTIFIED
With a Tawny Port or for a sweeter version try a Spainish Sherry, Pedro Ximenez
WHISKY
A blended malt whisky from Speyside in Scotland, called Monkey Shoulder
SAKE
Umeshu – A sweet dessert Sake, with a sweet yet slight sourness.

WHY?

A Sparkling with lots of bubbles helps to cut through the richness of the cheese
Whilst I’m not a huge fan of dark beers, this is like a chocolate and beer cream delight.
However the bubbles in a Pilsner lightens the cheese cutting through the richness.
The sweetness in the Port helps the cheese feel like a all in one dessert luxury
This particular Whisky has a lovely mellow sweetness that pairs so marvelously with this cheese.
A fruity Sake reminiscent of a dessert wine.

brillat savarin cheese

SEMI HARD CHEESES

So, now we’re talking of cheeses such as Ossau Iraty, Chebris & Alpine cheeses such as Uplands pleasant ridge from America, or France’s Comte & Beaufort . . . Manchego which we’ll come to later.
Some of these cheeses are made during certain times of the year but for arguments sake were going to put them into this category for now!

WHAT?

WINE
Classically a dry fruity white wine pairs best with Alpine cheeses such as a Vin Jaune
Fruity full bodied red wines have their place too
BEER
Belgium Pilsners, with a crisp finish or Pale Ale with more hoppy notes
FORTIFIED
Tawny Port or local Topaques
SAKE
Karakuchi – with a minerality and upfront fruity notes, perfect for complex cheese flavour profiles

WHY?

Vin Jaune made in the Comte region (what grows together, goes together)
Ossau Iraty used to have such a pungent aroma/taste that heavy red wines were used to mask the cheese. Thankfully this is no longer the case however the tradition still remains and with its fudgey texture pairs quite well with a fruity full bodied Pinot Noir.
Belgium beers are fruity enough whilst having enough savoury notes to match the complex cheeses
Ports with their sweetness bring out the more savoury notes of these cheeses
Karakuchi Sake, with its minerality makes it a perfect fit for savoury cheeses bring out out its subtle flavours

CLOTH AGED CHEDDAR

Talking of classic British cloth bound cheeses (although there are some great American ones too known as ‘bandaged wrapped’) such as Cabot. These are drier and crumblier than your supermarket versions with a tang that lingers on the palate due to the cheese being aged for 12 months or more

WHAT?

WINE
Depending on the strength of the cheese, a hearty red wine such as a Shiraz
A dry oak smoked chardonnay
BEER
A bold brown ale
FORTIFIED
A Tawny port
SAKE
Umeshu, a sweeter style fruity sake

WHY?

A hearty red wine can match the the strength of a sharp cheddar without becoming overpowering
The oaked Chardonnay will match the dryness of the cheese bringing out the grassy notes
Unless you have an Isle of Mull cheese which has strong whisky overtones so a whiskey would be best!
A full strength beer would match the cheddar without being too strong, what grows together goes together. British Cheddars are best with hearty British ales.
The sweetness of a fortified Port or Umeshu sake contrasts with the sharp cheddar bringing forth other subtle nutty flavours

BUTTERY SOFTER CHEDDARS

Gentle Cheddars such as Cantal, Barbers Cheddar or Double Gloucester which have a more buttery texture and softer notes.

WHAT?

WINE
A fresh fruity wine from the same region
BEER
A crisp pilsner style beer
CIDER
A crisp savoury cider, not too sweet
WHISKY
A blended malt whisky from Speyside in Scotland, called Monkey Shoulder

WHY?

The wine would contrast the butteriness of the cheese bringing other flavours through
A Pilsner style beer would cut through the buttery notes with its refreshing bubbles
A refreshing French style savoury cider to contrast the butter notes
This particular Whisky has a lovely mellow sweetness that pairs so marvelously with this cheese.

MANCHEGO

A sheeps milk cheese, these generally have a natural oiliness to them with hazelnut overtones

WHAT?

WINE
A big bold red wine with heavy tannins
Local Rioja wine
BEER
Spanish beer from the La Mancha region with malty notes
FORTIFIED
Spanish Sherry
White Spanish Port
CIDER
Sweeter Spanish cider like a Sidra del Verano

WHY?

Manchego is a cheese that pairs wonderfully with heavy tannin red wines and compliment each other
The malty notes of the beer pair beautifully with the nuttiness in the cheese
Spanish Sherry with its sweeter notes brings out the subtler cheese notes
A savoury Spanish white Port would match the savoury notes of the cheese allowing others to come to the fore
The sweeter Spanish cider contrasting the savoury notes of the cheese

AGED GOUDAS

Aged Goudas have been aged for 12 months or more and as they age the flavours intensify from a caramel sweetness to a grainy salty texture.

WHAT?

WINE
Riesling or something floral
Champagne or something bubbly
FORTIFIED
Sherry
SAKE
Karakuchi – with a minerality and upfront fruity notes

WHY?

The floral notes will mellow out the intense sweetness
The bubbles will have the same effect as above
Sherry will match the cheeses sweetness and contrast its saltiness
The Sake with its minerality will match perfectly for complex cheese flavour profiles

BLUE CHEESES

Blue cheeses tend to vary in strength but have a saltiness throughout the pate with a strong smell

WHAT?

WINE
A sweet dessert wine with fruity pineapple notes
A dessert wine, like a Late harvest Botrytis or similiar.
BEER
Full bodied Pale Ale
FORTIFIED
Port or Muscat
Spanish Sherry like a Pedro Ximenez
WHISKY
Glen Garioch

WHY?

The sweetness mellows the saltiness of the cheese
The beer will match the strength of the cheese allowing other notes to come to the fore
The sweetness of the fortifieds pair to bring forth the gentle blue cheese flavours
This whisky has lovely vanilla notes with a gentle smokiness that matches with the cheeses intensity

Be wary of red wine with some blue cheeses, the wines tannin and the cheeses react to create a very unpleasant mouth feel, Metallic almost. Be sure to taste your combination first before unleashing it on your guests!

FLAVOURED HARD CHEESES

Such things as a coffee rubbed rind Bella Vitano American cheese, spiced Cumin Gouda, Isle of Mull Cheddar

WHY?

These cheeses are interesting as they have so many options due to their flavourings

BELLA VITANO ESPRESSO (coffee rubbed)
Pair with either a coffee or caramel flavoured drink to match the cheese
or a crisp wine or beer to contrast

CUMIN GOUDA
Pair with either a spiced Rum or Whisky to match the cheese
or a sweeter fruity wine like a Riesling to contrast

ISLE OF MULL CHEDDAR
This cheese is made with the milk of cows which are fed some of the leftover draff from the local whisky distillery.
Pair with a local Whisky to match the cheese
or a crisp refreshing white wine like Sauvignon Blanc to contrast

Bella Vitano Espresso

No matter what you enjoy, there is no wrong or right answers. You’ll be amazed just how much the cheeses can change with what you pair with them.
Everybody has different tastebuds!
Enjoy

Blue d’Auvergne

History of Blue d’Auvergne

Made from the milk of the big Alpine Salers and Aubrac cows.salers cow

A cheese matured by the legendary Herve Mons, he brings us this wonderful blue cheese. Like many blues it came about due to an accident when the cheese produced small blue veins. Upon eating the cheese the cheese maker was so impressed with the flavour and this cheese was born!

The Auvergne region is known as the ‘green region’ due to the high rainfall which produces lush green pastures. This cheese takes its style from Roquefort but having a heavier texture do to the higher fat content in cows milk.

Maturing

The blue cheese mould is activated within this cheese by the process known as ‘needling’ where needles are pushed into the cheese allowing air to penetrate the cheese and let the mould grow and develop to give the required taste. The wheels are left for 4 weeks in humid cellars to develop, they are then wrapped in foil and left to mature longer.

Tasting notes

If Roquefort is the ‘King of Blues’ then Bleu d’Auvergne is the Prince. Though both were developed early in the 19th Century and made with similar recipes the difference lies with the milk.
This Bleu d’Auvergne named after the region where it is produced is a mild tasting cheese with a creaminess that lingers with a slight salty aftertaste.
A well balanced blue cheese.

If you find blue cheese too ‘spicy’ for your tastes, serve with a drizzle of honey or a Muscat wine. The sweetness will mellow the blue cheese tang to a more manageable level.

Chevre de Rambouillet

History of Chevre de Rambouillet

Another product from Will Studd’s selection, Le Marquis Chevre de Rambouillet. This is a pure goats’ milk cheese.
This cheese is produced in the Ile de France region where many of France’s Bries hail from.
It is hand made on a farm not far from the famous castle of Rambouillet, which housed a model dairy built for Marie Antoinette during the reign of Louis XVI.

Maturing & Tasting notes

IMG_20160819_073304
This goats cheese is a wonderful creation of creaminess, a goats cheese acidity with a punch blue cheese tang.

But it all starts with exceptional quality milk, This is a sharp cheese that coated with an ash to create a speckled mouldy exterior, as the interior Penicillium Roqueforti works its magic to weave the blue cheese mould throughout the cheese to produce savoury blue flavours that develop as the cheese matures.

Stilton

We will talk about the dairies of Cropwell Bishop & Colston Bassett.

Colston Bassett produced by one of 6 producers, in the north of England is probably the most well known and produces the traditional version made with animal rennet.
colston bassett logo

Cropwell Bishop another well respected dairy produce a Stilton aged in terracotta pots and sealed with a wax top, theirs is made with a vegetarian rennet.
Cropwell bishop stilton pots

Both of these dairies are in the area where Stilton must be produced to be able to be called a Stilton, in the three counties of Nottingham, Derby & Leicester.
Four other dairies are also allowed to produce Blue Stilton;
Hartington Creamery
Long Clawson Dairy
Tuxford & Tebbutt Creamery
Websters
Another dairy is only allowed to produce White Stilton

History of Stilton

The history of Stilton can be traced back to the early 18th Century where it was made in town of Stilton just outside of Peterborough. Peterborough/Stilton was a half way point between London and York where many a weary traveler would stop overnight and sample the local wares.
The recipe used has changed quite dramatically over the years yet remains one of the world’s best known and much loved cheeses.

Maturing

It takes around 72 litres of fresh milk to produce a 7.5kg Stilton wheel.

At Colston Bassett dairy they have had only 4 cheesemakers over the last 100 yrs, this only ensures that the practices remain unchanged and quality continues.
There are many regulations to follow before it can be called a Stilton, here are a few

– it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
– it must be made from locally produced milk that has been pasteurised before use
– it can only be made in a cylindrical shape
– it must be allowed to form its own coat or crust
– it must never be pressed and
– it must have the magical blue veins radiating from the centre of the cheeseStilton

Stilton’s unique flavour makes it suitable not only for those special occasions when only the best will do , but also but for perking up everyday recipes and snacks. With its slightly open texture and buttery background it melts and crumbles easily.

There are numerous stories of how Stilton came about but you can check out the history here at the home of Stilton. . .
http://www.stiltoncheese.co.uk/history_of_stilton

Tasting notes

A creamy buttery firm textured cheese with a spicy blue cheese tang on the palate and veining throughout.
Traditionally paired with a Port and enjoyed during a wintry Christmas.

Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name.
Interestingly Stilton may have some rocky years ahead, as the UK has decided to leave the EU Stilton may not be as protected as it has been in the past allowing others to create a Stilton like cheese!

Jersey blue

History of Jersey Blue

Jersey Blue, a relatively new award-winning blue cheese from Willi Schmid in Leichensteig, Switzerland.
Purely named after the breed of cow whose milk is used for this cheese.

Selected by Rolf Beeler of Red Cow a man who is bringing forward amazing long forgotten and new Swiss cheeses to the rest of the world and Australia.
The Jersey Blue is Willi Schmid’s most decorated product, on two consecutive occasions, in 2010 and 2012, it won the ‘Best of Show’ at the ‘World’s Jersey Cheese Awards’
The Jersey Blue undoubtedly proves the immense talent of its creator. Willi uses two different Italian moulds. He doesn’t reveal which ones, we only know Gorgonzola mould is not part of it.
This is a beautiful blue with a buttery, fudgey pale yellow interior, woven through with dense marbling of blue mould.
jersey blue

Maturing & tasting notes

It is sweet, complex and fruity, with a fiery blue cheese bite. Switzerland is not often mentioned in the same breath as blue cheese, but Willi could well change that and we thank him for that!

It has an unbelievable long finish that lingers on your palate wanting more, this cheese can be enjoyed young or later with age to a drier interior and a stronger, sharper blue cheese tang.

Watch 3 mins with Willi and see how his passion for the animals creates this wonderful cheese . . .
http://www.theredcow.com.au/our-cheese/selection-rolf-beeler-jersey-blue/

Bruce’s Blue

History of Bruce’s Blue

Sue and Bruce grew up in Melbourne and Geelong and working for several years on a hobby farm in Kilmore.
The bug had struck and from then on farming was in their blood, moving to Katunga and buying 75 dairy cows.
In 1984 they moved to Locheilan and extended their family to 123 cows.
With a penchant for sustainability they planted trees and extended their family to over 200 mainly Friesians with some Jersey cross-bred cows.
Tree planting has always been important to us and most of the trees on the farm have been planted by us. Many have died or been killed by destructive stock! But the cows appreciate the shelter in summer and in winter.

Maturing

Cheese making has been Bruce’s passion for many years. He took his first course in 1986, and followed it with additional courses in 2003 and lots of experimentation. And are we pleased he did, what a wonderful cheese this is.

The flavour characteristics of our cheeses vary according to the season of the milk. This is one of the true delights of handmade cheese. Bruce collects the milk straight from the cows early in the morning and carries it directly to the dairy. It could not be fresher! It is pasteurised quickly, non-animal rennet and cultures are added, and the curd is then handled according to the type of cheese to be made.

We think it’s very exciting to be making cheese from our own milk, as we know just how fresh and nutritious it is. We know you’ll enjoy it, too. It’s beautiful cheese from beautiful cows.
Not only beautiful on the palate but wonderful on the eyes too, with its fine blueing it really is something to stare at in wonder.

IMG_20160327_190709

The blue cheese curds are pressed lightly by hand as they are placed in the hoops for shaping and moulding. We pierce the cheese to allow air to reach into the body. This prompts the creation of its distinctive veining – the blue mould starts to grow when exposed to the air and spread throughout the cheese.

Tasting notes

Made in the Stilton style, this cheese exhibits the classic flavours of an English blue, yet with a gentle bite. Firm and mild when young, it matures to a smooth, full-bodied complexity of flavours as it ages.
Its so pretty it’s almost too good to be eaten, but it will get the better of you! Enjoy

Learn more of Locheilan cheeses here . . .
http://www.locheilan.com.au/Farmhouse_cheese.html

Rogue River dairy

Rogue River blue

History of Rogue River

Situated on the South west of Oregon, USA between the pacific ocean and a national park the Rogue river flows and it’s on this area of land where this most remarkable blue cheese hails from. An area well known for its natural wonders perfect for hikers, fishing, rafting and hardy cows where they graze on lush pastures and produce wonderful flavoured milk to create this cheese.

After decades of award winning production, the newest owners of Rogue River dairy, David Gremmels and Cary Bryant decided to take it up a notch. It just so happens they must be the nicest people I have ever met, and so passionate not only about this cheese but the whole industry its no wonder America now produces more and more beautiful artisanal cheeses, its a long way from the ‘can of cheese’ we unfortunately all think of when people mention American cheese but thankfully that is changing.

Maturing & Tasting notes

For a special edition of the company’s classic ‘Oregon Blue Vein’ they started with pasteurised, raw summer milk.
A fruity nuance is added to the dense, vegetal, smoky blue after several months of aging by wrapping the wheels with local grape leaves from a neighboring vineyard which has been soaked in a pear brandy for 6 months.

rogue river wheel

Aged for approximately 10 months where the brandy soaks into the cheese and as the cheese ages the flavours become very interesting indeed.
Almost like a layer cake as you work your way through the cheese its quite obvious, from a sweet syrupy blue cheese to a savoury nuttiness, this cheese is a cheese which you could spend hours deciphering the different layers, and David and I almost did, I think we found at least 10 differing flavour profiles.
Thank you David for taking the time to show me just how complex and beautiful this cheese is and thank you to all involved to bring this cheese to us!

What else of course but match this with a Pear brandy, or a classic Muscat. Or even nothing at allbut a good friend and lots of time to discuss this wonder!

rogue river wedge

You can check out their other products here…

http://www.roguecreamery.com/store/category/2/11/Blues/

Strathdon Blue

A beautiful rich creamy cows milk blue cheese, from the region of Tain, Ross-shire in the very north of Scotland.

History of Strathdon Blue

Bought to us by Strathdon Fine cheeses, Ruaraidh (Rudy) likes to make his cheeses in his converted Brewery by the sea, which is now a cheese dairy.
It has taken a few years to get to a recipe where Rudy feels happy with the result. He has played with rennets, different salting processes and types of milk.
He has happily settled on a vegetable rennet and a mix of one herd of Ayrshires and 5 herds of Holstein-Friesians for milk.
Ayrshire cows are a hardy Scottish dairy breed and produce excellent rich creamy milk for cheesemaking, the Friesians provide the quantity.

Maturing

In its current state the cheese has matured from its early days when it was crumbly to the full flavoured rich, creamy cheese it is today.
A 2.8kg wheel of Scottish blue cheese matured for 3 months, exhibits a mouldy rind caused by the surviving yeast spores in the atmosphere from the days when the dairy was a brewery.

The creamy loose curds of Strathdon Blue
The creamy loose curds of Strathdon Blue

Tasting notes

Since the milk is rich in butterfat and protein, it has a rich, creamy texture and a luscious, mellow yet aromatic aroma with a smooth texture on the palate that lingers leaving you wanting more of this beautifully complex and well balanced cheese.
A yielding texture resembling more of a gentle Roquefort than a spicy Stilton. The flavours are milky and savoury, sometimes with salty aftertaste, yet the creaminess of the cheese provides a beautiful balance to the cheese.

As with any blue cheese, pair with a fruity Muscat or a Port.

Cambozola

A hybrid cheese of a Camembert & Gorgonzola, hence the name Cambozola.

History of Cambozola

A pasturised cows milk cheese, this cheese originally came about in the 1900s, then produced by the German company Champignon in the 1970s. This cheese was given a patent and became industrially produced for the world market by the German company located in the Allgäu region of Bavaria (Bayern) in the 1970s.
Sometimes referred to as Blue Brie and similar to Bavarian Blu.

Maturing & tasting notes

With a bloomy rind and gently sporadic blue veining throughout, its is a good combination of both Gorgonzola & Camembert.
With both the moist, rich creaminess of Camembert and the sharpness of Gorgonzola, this cheese has been enriched more so by the addition of cream giving it a fat content of 70%. Making it a well and truly a triple cream style cheese.

A soft cheese with very gentle blue notes coming through on the pate.

cambozola

Honestly? Its not a cheese I’m a big fan off, call me a snob but it lacks substance for me as does most double & triple cream cheeses.
However its a great starting level blue cheese for kids and the less adventurous cheese fan. It has a soft non offensive blue cheese flavour.
This is a classic example of mixing 2 great cheeses together that don’t quite hit the mark in my book!

La Casearia Carpenedo

Blu 61

A true romance cheese…when you have no idea what to buy!

History of Blu 61

When cheesemaker Antonio Carpenedo wanted to do something special to celebrate 50 years of marriage to wife Giuseppina, he did so in the way he knew best, he created a new cheese and named it after the year of their marriage in 1961.

Maturing

A gentle pasteurised cow’s milk Italian blue cheese from the Veneto region.
This cheese was created in 2011 and could be called a ‘drunken cheese’ due to the fact its been soaked in Raboso Passito red wine for 3 months.
After this time the cheese is removed from the wine and then Cranberries are placed ontop of the cheese, giving it a very striking, distinctive appearance.k-se8_720x600

Tasting notes

A lovely creamy gentle blue cheese with an sweetness from the red wine and a slight tartness from the Cranberries, this truly is a delight to eat.
A rich cheese best enjoyed with other bold flavours such as a red dessert wine or a Port, and maybe even some baked figs on the side.

This very special anniversary present won its first major award—the Gold Medal of Alma Caseus—in 2012, just one year after it was launched.
Giuseppina must have been a very proud lady, hope she liked the cheese!