Blue

Cashel Blue More Info | Buy Now The Cashel Blue really started it all for this beautiful farmhouse surrounded by fields of rich pasture. Made from Their own "closed" herd of Friesian cows since 1986, this blue reflects other blues of the world but retains its own unique Character - a result of the personal attention paid to their animals and pursuit of the highest quality of cheese making. The Texture of Cashel is thick and creamy with a healthy buttery color. The flavor when young is sweet and delicate with the Slightest tang. It ages beautifully becoming more pronounced, earthy, very creamy while still balanced.    Browse More Irish Cheese    Browse More Cow Milk Cheese

26 lb Wheel Of Gorgonzola "Naturale" More Info | Buy Now One gorgonzola legend is an example of mistake leading to the invention of a cheese that has become very long-lived. The story claims that an innkeeper in the town of Gorgonzola had too much Stracchino cheese (made from the tired or stracca Cows returning to the valleys from mountain pastures) that didn't get used up quickly enough. After developing mold on and Throughout the cheese, he questioned whether they were still any good. Unable to absorb the potential loss, he served the Cheese anyway. Coincidentally, the customers liked it so much, they had to increase production and give them time to mold. A More likely history is that the overall production from the stracca cows was too much milk to hold, so it was made into cheese And stored in caves where they would naturally go blue over time. The method (still used today) starts with producing curd From an evening milking, allowing it to settle overnight and topping it with curd from the morning milking. Cheeses are now Pierced to accelerate the veining (referred to as parsley or erborinato) of the Penicillium glaucom bacteria. Gorgonzola "Bebiverde" is a dolce-style cheese, with a wet, fragile rind. It is young and creamy with a relatively mild, sweet flavor. Gorgonzola "Piccante" is an aged version also referred to as naturale, stagionato or mountain Gorgonzola. It is firm and Crumbly with a dry, thick rind and sharp flavor.    Browse More Italian Cheese    Browse More Cow Milk Cheese

Danish Blue Castello More Info | Buy Now Our Blue Castello, from Tholstrup, maker of fine cheeses since 1893, is a triple-cream, blue-veined cheese with a washed-rind. The surface has a unique combination of blue-green and reddish molds. These molds give Blue Castello its distinct aroma and flavor. It has a delectably rich and buttery taste accented by its tangy blue veins. The mild flavor develops steadily as long as it keeps, but it never becomes strong.    Browse More Danish Cheese    Browse More Cow Milk Cheese    Browse More Extra Creamy Cheese

Bleu des Causses AOC More Info | Buy Now A version of Roquefort, made in the same area but with raw cow's milk. The texture is crumbly and creamy and it is well Patterned with blue veins. The flavor shows great character - lots of sharp tang and a lingering blue savory finish.    Browse More French Cheese    Browse More Cow Milk Cheese

3.5 lb Portion Of Bleu Chevre More Info | Buy Now This is an unusual triangular shaped large log with a white mold rind and generous blue vein. And on top of all that, it is Also a goat cheese! The texture is thick and smooth, while the flavor at its peak can be rich, like a goat Gouda with a Distinct blue sharpness and tang. This cheese needs special attention when storing -- the rind must have room to breathe or it Will turn on it and ammoniate quickly. The payoff is an absolutely unique piece of cheese that is well worth the careful Handling.    Browse More French Cheese    Browse More Goat Milk Cheese

Bleu d'Auvergne AOC More Info | Buy Now Blue d'Auvergne is produced from milk from the area of Auvergne, where the cheese has been made for a very long time. The milk is inoculated with Penicillin Roquefort, and later as the cheese develops, it is pierced with needles with the strain on them. This cheese has an intense pattern of bluing with a moist, crumbly texture. The flavor is a balanced spicy and salty combination.    Browse More French Cheese    Browse More Cow Milk Cheese

Fourme d'Ambert AOC More Info | Buy Now Traditionally this cheese was produced from milk only around the town of Ambert but now the AOC status includes the Montbrison region as well as others. The word fourme refers to the wooden mold or form that shapes the cheese into a small Cylindrical shape. It is a smooth, creamy cheese with sweet, fruity flavor.    Browse More French Cheese    Browse More Cow Milk Cheese

Rochebaron More Info | Buy Now Rochebaron is a wonderful alternative to many of the softer brie-blue combinations available. It is very striking in the case or on the cheeseboard with its soft, gooey texture, and blue veining outlined by the blue-gray color of the ashed rind. The flavor is complex and satisfying while being not too sharp or aggressive.    Browse More French Cheese    Browse More Cow Milk Cheese    Browse More Brie Cheese    Browse More Soft Cheese    Browse More Spreading Cheese

17 lb Wheel Of Bleu de Gex AOC More Info | Buy Now This wheel of blue when young is very mild and pleasant and with more age shows greater blue veining with more Intensity of flavor. Raw milk to start contributes greatly to its complexity. Use this cheese in recipes in the same manner as Raclette as it melts very nicely and the balanced blue flavor is more enhanced. It is a great one for the cheeseboard as well Since its texture is different from many available blues.    Browse More French Cheese    Browse More Cow Milk Cheese

10 lb Wheel Of Le Bleu de Basque More Info | Buy Now This is a wonderful sheep's milk blue with rustic style and great flavor. Semi-firm in texture, both creamy and Slightly crumbly, this cheese is well veined with blue but not overpowered by it. The Onetik Company uses traditional animal Rennet to create this blue alternative. The flavor is rich and complex without being overly sharp or salty.    Browse More French Cheese    Browse More Sheep Milk Cheese

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