Creamy, robust blue cheese: ideal for salads and spreads
Types of blue cheese include European classics like Gorgonzola and Roquefort. All have been inoculated with a strain of Penicillium mold, giving the cheese a unique blue-veined appearance, a piquant aroma, and a pungent, earthy flavor. Most have a firm, crumbly texture and can be difficult to slice neatly. Crumble in vegetable and pasta salads or over grilled meats; blend into dressings and dips.
Is blue cheese moldy?
Well, sort of. But it's not like cheese that's been lying around in your fridge too long. Blue cheese is purposely inoculated with a strain of Penicillium mold, giving the cheese a unique blue-veined appearance, a piquant aroma, and a pungent, earthy flavor.
Types of blue cheese
Famous European blues include Italy's Gorgonzola and France's sheep's-milk Roquefort. Wisconsin cheesemakers make incredible blue cheese of their own, like the popular Mindoro Blue and Sid Cook's chile-laced Wildfire Blue, super-rich Penta Creme, goat's-milk Billy Blue, and Gorgonzola.
Is blue cheese pasteurized?
Usually. There is sort of an assumption out there that blue cheese isn't made from pasteurized milk (probably because of the mold), but that's simply not true. While there are certainly fine blue (and other) cheeses made from raw milk, all of the blue cheeses from The Wisconsin Cheeseman are made from pasteurized milk for the safety of our customers.
|Wine:||Cabernet sauvignon, Chianti, gewürztraminer, ice wine, Madeira, malbec, nebbiolo, pinot noir, Port, riesling, syrah/shiraz, zinfandel |
|Beer:||Belgian ale, ciders and fruit beers, IPA, porter, stout, weiss bier |
Spirits: Bourbon, Scotch