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Roquefort Societe
Description:
It is the quality of the milk, the processing of the curd, the adding of “Penicillium roqueforti” and finally the ripening in natural caves that give us this unique and remarkable cheese. In fact, only the milk of specially bred sheep is used and is ripened in limestone caverns. This cheese has a distinct bouquet and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mould.
Price: $27.49 per lb.
Queso Cabrales
Description:
A rough-rinded Spanish blue cheese from Northern Spain (region of Asturias), Cabrales is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed caves offering a creamy texture, a complex flavor and a powerful bouquet. Cabrales is salted, wrapped in foil and matures for 6 months in natural limestone caverns. The locals are known to admire this cheese when it's almost totally blue.
Price: $26.99 per lb.
Maytag Blue Cheese
Description:
Maytag Blue has been produced since 1920's when the Maytag's founded their family farm producing cheeses. This cheese is not produced in huge volumes as the cheesemakers want to keep the tradition of hand-made cheese and offer only best quality cheese to the customer. Maytag Blue has a crumbly texture and it reveals a very spicy flavor. The period of curing and maturing takes six months. This cheese is used as a table cheese for dressings and salads.
Price: $16.99 per lb.
King Island Diary - Roaring 40's
Description:
Unlike typical French blue cheeses (e.g. Roquefort) made from ewe's milk, Roaring 40's Blue is made entirely from cow's milk which gives it a milder taste. Roaring Forties is a full bodied blue with a honeyed, slightly nutty quality and great aftertaste. It is a rindless cheese, matured in wax, which helps it retain moisture and creates a smooth and creamy texture. A Roquefort style mould is used to create this singular and exciting cheese style.
Price: $17.99 per lb.
Jasper Hill Blue
Description:
Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. The consistency of a Bayley Hazen is drier than most blues which brings forth a hint of nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. (Availability not guaranteed, it's up to the cows)
Price: $22.49 per lb.
Jasper Hill Blue
Description:
Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. The consistency of a Bayley Hazen is drier than most blues which brings forth a hint of nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter.
Price: $22.49 per lb.
GorDawnZola
Description:
This cheese is cured over a three-week period attracting naturally occurring flora to form a rind. Made in the Gorgonzola style, GorDawnZola produces a tangy, sharp and crumbly blue cheese. The surface is scraped down before wrapping and further aging in their cellar. It has a unique character and bitter chocolate aroma. Serving suggestion: try as dessert or an appetizer with caramelized walnuts, sweet raisin bread, or drizzled with honey. Great over a light green salad with a sweet dressing.
Price: $26.99 per lb.
GorDawnZola
Description:
This cheese is cured over a three-week period attracting naturally occurring flora to form a rind. Made in the Gorgonzola style, GorDawnZola produces a tangy, sharp and crumbly blue cheese. The surface is scraped down before wrapping and further aging in their cellar. It has a unique character and bitter chocolate aroma. Serving suggestion: try as dessert or an appetizer with caramelized walnuts, sweet raisin bread, or drizzled with honey. Great over a light green salad with a sweet dressing. (Availability not guaranteed, it's up to the cows.)
Price: $26.99 per lb.
Favrskov Danish Blue
Description:
This cheese was invented in the early twentieth century by Denmark's Marius Boel. Danish blue has a sharp taste, salty bite and feels very creamy in the mouth. The white interior contrasts with blue-black mould, which is rather gritty and salty. Danish blue is used as a table cheese and is very good in salads. This cheese is also known as Marmora.
Price: $8.29 per lb.
Cambozola Soft Ripened
Description:
Cambazola is a modern, creamy, blue cheese made from cow's milk. It has a flat round shape with penicillin rind. The cheese was conceived in 1970's and carries a smooth texture with a spicky and slight swee-and-sour taste.
Price: $15.99 per lb.
