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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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CASHEL BLUE (KASH-uhl bloo) |
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| TIPPERARY - A moist, creamy and relatively mellow blue cheese,with a mouthwatering tanginess. Their farm is near the Rock of Cashel, where they use milk from the farm's own pedigree British Friesian herd. Serve with honey glazed pears, sugared walnuts and a sweet Semillion or Sauternes. |
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DANISH BLUE (DEY-nish bloo) |
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| DENMARK - Creamy and flavorful, this blue is extremely versatile. Created by Danish cheesemaker, Marius Boel in the 1920s as an answer to French Roquefort. It is milder and not as complex, yet it became quite popular. It can be used on salads, sandwiches, and in all forms of cooking. Pair with a robust red or a dessert wine. |
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FOURME D'AMBERT (FOORM dahm-BEHR) |
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| RHONE-ALPES, AUVERGNE - This is soft, rich creamy blue vein, is less salty than many other blues. From the ancient dairy heartland of Auvergne, the word 'fourme' comes from the bucket shaped molds used to drain and shape this cheese. Serve with fruity, robust reds or a sweet Sauternes or Banyuls. Pair with caramelized walnuts. |
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GORGONZOLA CREMIFICATO (gor-gahn-ZOH-lah crem-if-ick-ATO) |
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| LOMBARY - Luscious seriously creamy, spoonable paste can develop some serious pungency after two months of maturation. The cheese is so moist that when pierced (to begin the blueing process) the tunnels simply collapse onto themselves, preventing aggressive molding. Decadent when eaten with crusty bread and a glass of Sauterns. |
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GORGONZOLA DOLCE (gor-gahn-ZOH-lah DOLE-chay) |
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| LOMBARDY, PIEDMONT - Gorgonzola Dolce is aged three to six months producing a creamy, mildly spicy, earthy flavor. One of the trio of world-class blues, along with Roquefort and Stilton. Pair with walnut bread and honey. Enjoy with a glass of Pinot Noir or a sweer Riesling. |
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