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".
- SKU: 120602
Roquefort D’argental – sheep’s milk blue cheese – 3.5 oz/100 gr, France.
Made in Aveyron and ripened in the caves of Roquefort sur Soulzon. This cheese has a sharp, rich and pungent taste due to the ideal environment created in the caves. This creates prefect conditions for the development of the penicillium Roqueforti.
Actual items may differ slightly from pictures shown.
- SKU: 121654
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 atte... more »
- SKU: 120006
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.
- SKU: 121380
Danish Blue - cow's milk soft cheese with blue veins, cut cheese - 1 lb/454 gr, Denmark
Also called Danablu cheese, Danish Blue cheese is a rich cow's milk cheese, milder and less complex than Roquefort. Ideally, it is a semi-soft cheese with a milk white look but with a delicate network of blue-green veins with a creamy, spreadable texture with unevenly spaced holes. It cuts easily and can become rather crumbly at times. Aged at least 60 days. Crumble over salads or into dressings.
Appropriate wines: Rioja Reserva, Porter, Stout.
- SKU: 120502
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.
- SKU: 121653
Cabrales D.O.P. - cow or mixed with cow, goat & sheep’s milk blue cheese, cut cheese - 1 lb/454 gr, Spain.
Milk: cow or mixed with cow, goat & sheept.
Texture: blue cheese.
Flavor: sharp & spicy flavor.
Color: grayish with more blue veining.
Region: Northern Spain.
Pair with: salami.
Appropriate wines: full bodied red wine.
- SKU: 121100
Valdeon - cow’s or mixed with goat's milk creamy blue cheese, cut cheese - 1 lb/454 gr, Spain
Milk: cow or mixed with goat
Texture: blue cheese
Flavor: intense blue flavor
Color: whitish inside, wrapped in sycamore maple or chestnut leaves
Pair with: smoked & cured meats
Drink: Gamay grape wine
This blue cheese is made deep in the Picos de Europa, just outside of the province of León. Produced with cow and goat’s milk, Valdeón is sought after because it is milder than DOP Cabrales and is still characteristically wrapped in leaves which make for an appealing presen... more »
- SKU: 121103
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.
- SKU: 123020
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.
- SKU: 120663