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Marbled with bluish-green veins that develop after the cheese is pierced and air is allowed to enter, this classic cheese ranges in texture from crumbly (Stilton, Roquefort) to creamy (Gorgonzola). It always has a wonderfully complex, piquant flavor, and varies greatly in strength and pungency. Its rind can have a fine, white bloom or can be tan, thick and gritty.
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BAYLEY HAZEN BLUE (beyl-ee xa-ZEN bloo) |
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| VERMONT - A natural-rinded blue, sweet and buttery, unique balanced flavors from buttered toast, hazelnuts to licorice developing from the lush pasture lands of Vermont. Its texture is fudgy and dense. Brought to us by Jasper Hill farm. Pair with honey and walnuts. Also try with a dark stout beer and for a grand finale, port. |
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BLEU D'AUVERGNE A.O.C. (bleuh doh-VEHRN) |
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| AUVERGNE - This moist, creamy blue has well-distributed greenish-blue veining and a thin salty rind. Its flavor becomes more intense and spicy as it ages. A wonderful addition to crisp salad greens, melted over pasta or serve on a cheese board alongside juicy red pears, a robust red wine or sweet Sauternes. |
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BUTTERMILK BLUE (buht-er-milk bloo) |
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| WISCONSIN - Rich and addictive, this blue offers a unique tang. It is made predominantly from the milk of Jersey cows in northwest Wisconsin, which are known to provide extremely rich and flavorful milk. Visually stunning with intricate blue veining. Perfect crumbled on salads or paired with walnuts and honey,try with a Rioja. |
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CABRALES (kah-BRAH-lays) |
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| ASTURIAS - A cheese with an explosion of flavors, ranging from berries to dark chocolate, grass to black pepper. Its original maple-leaf covering has now been replaced with foil. It is aged in caves with moist, salty breezes from the Bay of Biscay for two to six months. Best eaten at the end of a meal, paired with port or cider. |
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CAMBOZOLA (kam-bo-ZO-la) |
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| BAVARIA - Offering a mild flavor with a hint of mushroom and a slightly lemony finish. As the name suggests, this cheese is a combination of the French Bloomy Rind Camembert and the Italian Blue Cheese, Gorgonzola. Great on sandwiches, melted on crostini, or with salads and soups. Pair it with a fruity white or robust red. |
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