Blue Cheeses
|
|
|
DUNBARTON BLUE
Raw Cows' Milk Animal Rennet from Shullsburg, Wisconsin Rœlli Cheese Haus pair with... Barelywine, Porters, Whiskey, Barolo, Cabernet Appearances aside, this cheese hardly qualifies as "blue"; the curds are pressed after being inoculated with mould which all-but totally inhibit its growth. The result is a cheese closer in flavour to cheddar than your typical stinky blue. Contradictions aside, its a truly delicious and uniquely American delight. |
|
|
|
RED ROCK
Pasteurised Cows' Milk Animal Rennet from Shullsburg, Wisconsin Rœlli Cheese Haus pair with... Riojas, Zinfandels, Bourbons or Wheat Beers This is really a block cheddar, with a sweet, mild flavour. The blue mould is almost purely decorative, but a light kick at the end reminds you that it's there. Makes a delicious light snack. |
|
SHROPSHIRE
Pasteurised Cows' Milk Animal Rennet from Nottinghamshire, England Colston Basset Dairy pair with... Nothing beats a chocolatey Stout (the natural sweetnesses complement each other well). Bubbly Prosecco is also lovely. Recognisable due to its distinctive orange body, with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet, with a creamy taste and smooth texture lacking any bitterness or sharpness. |
STICHELTON
Raw Holstein Cows' Milk Animal Rennet from Nottinghamshire, England Stichelton Dairy pair with... ...nothing beats a glass of Port or a sweet fudgey Stout or Porter Stilton Blue, by law, cannot be made with raw milk due to an unconfirmed food scare in 1989. Luckily, the Stichelton Diary makes this "knock-off" with raw milk, the way Stilton used to be made for centuries. The result is a fruity, nutty, toasty and flavoursome cheese as gloriously blue as they come. |