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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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JERSEY BLUE (jur-zee bloo) |
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| SWITZERLAND - Willi Schmids highly decorated blue, the overall winner at the World Jersey Cheese Awards in 2010 on the island of Jersey. An extremely dense and bold blue, it is still very creamy and balanced to the perfection. Try this one with a fine port and carmelized walnuts. |
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GREAT HILL BLUE (greyt hil bloo) |
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| MASSACHUSETTS- Located on the shores of Buzzards Bay, 50 miles south of Boston, Great Hill Dairy is known for its outstanding herd of Guernsey cows, resulting in a true quality blue cheese. The cheese has a slightly dense and rich yellow curd. Pair with chunks of date walnut cake and a sip or two of vintage Port. |
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CAVEMAN BLUE (keiv-maen bloo) |
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| OREGON - Christened Caveman Blue in a nod to nearby Grant's Pass, where the caveman is a fixture of local lore, this five-pound wheel uses raw organic cow's milk matured for about six months. It is bold and complex, sweet and fruity with vanilla tones and crunchy crystals. Pair with honey, nuts, apples, red zinfandel or port. |
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CAMBOZOLA BLACK LABEL (cam-ba-ZOLA) |
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| BAVARIA-Champignon, makers of Cambozola are proud to bring this new masterpiece. They have skillfully refined the ripening process through longer ageing in special cold cellars, resulting in a premium triple creme with exquisite blue veining and a unique natural gray molded rind. Pair with stout. Serve with warm truffle honey. |
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