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.
This is a wonderful sheeps 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.
Defined by its AOC status, the quality of Roquefort is never an issue. It dates back to 79 AD and by 1411, Charles VI granted the people of Roquefort the monopoly over ripening the cheese in their caves. It ws granted AOC in 1925, the first in France, and because of the demand allows the for use of milk from all over the Aquitaine, Languedoc, the Pyrenees, Provence and Corsica. However it may only be ripened in the natural caves of Mont Comblaou in the commune of Roquefort-sur-Soulzon. Affinage must be at least 3 months in the caves that are noted for the natural fissures known as fleurines that provide perfect ventilation, a temperature of about 50 degrees Celcius, and 95 humidity. The mold, Penicillium Roqueforti, must be made in France from traditional sources. Traditionally, wheat and rye breads were left to mold in the caves. When the bread is thorougly covered, the mold is dried and will be added to the curd. It also exists naturally in the caves and when the wind blows through the fleurines the spores fill the air. After cheese production the young cheese is transferred to the caves, pierced with needles and salted. The spore-laden air interacts witht he cheese encouraging the bloom of the Penicillium roqueforti mixed into the curds earlier. Soon theyll be placed on old oak planks for a minimum of 3 months. They are then wrapped in foil to eliminate air contact. Roquefort Papillon has a simultaneously creamy and crumbly texture and is mottled with fragrant, spicy blue mold. The flavor is sharp and salty with impeccable balance.
Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. 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.
Also called Danablu cheese, Danish Blue cheese is a rich cows-milk cheese, milder and less complex than Roquefort, and not quite as moody. 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. Hence this crumbled version, which will save you vital seconds and eliminate many a tense moment which you otherwise would have spent in the crumbling process.