Glacier Wildfire Blue
Our newest blue cheese produced in our Glacier Point facility, it is a delectable symphony of mild blue notes and pepperonci peppers that bodes a smoothness that can only be described after trying it for yourself. As featured on many local menus, it adds a silky fire atop burgers, pizza and steaks. We like it with: Carr […]
Glacier Penta Creme Cheese
A revolutionary five-creme blue, master crafted to be the most decadent blue available from your friends at Carr Valley Cheese. We like it with: Carr Valley Kitchen Single Source Honey. Click here to see more about Fennimore and our other cheeses published at the World Cheese Map … Credits: Fennimore
Queso Azul
El queso azul de oveja “Puebla Luis” se encuadra dentro de la familia de los quesos azules, y es elaborado de forma artesanal en La Serna (Palencia). Elaboración: La leche procede de ovejas, que pastan en las mejores tierras de la Loma (secano) y de la Vega (regadio). Comienza la elaboración del queso con el […]
Shropshire Blue
Colston Bassett Shropshire Blue is instantly recognisable with its distinctive orange body and blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and is delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness. The […]
Blue Stilton
Colston Bassett’s Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour that balances sweet and savoury notes. The cheese is best eaten at around 12 weeks but this can vary from cheese to cheese, as each one is an individual. […]
Sörmlands Ädel
Our blue cheese, Sörmlands Ädel, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a rather piquant flavour, especially if the cheese is ripe. In blue cheese, mould needs to be able to grow throughout the cheese. This process requires oxygen. So, after salting we […]
Danish Blue
Also known as Danablu in its homeland, Danish Blue is a semi-soft, lightly veined blue cheese with a piquant, almost bitter flavour. It was developed as a domestic alternative to the French Roquefort, but is milder and creamier in texture, with a less complex character. It crumbles and melts easily, so is popular for use […]
Stilton
Britain’s best-known blue cheese is widely regarded as one of the world’s finest. Made from pasteurised whole cows’ milk, it has a rich, piquant flavour and a moist, crumbly texture. White Stiltons, which have a milder flavour but the same open texture, are sold young, often with added flavourings such as dried fruit. Credits: BBC […]
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also sometimes known as Gorgonzola Dolce). It’s renowned for its soft, creamy flavour. Credits: BBC Food
Cambozola
Cambozola is a cow’s milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola. It was patented and industrially produced for the world market by the large German company Hofmeister-Champignon in the 1970s. The cheese was invented in around 1900 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue Brie. […]