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A domestic type of “blue-veined” cheese.
Different varieties of blue cheese are produced in different
countries. The blue mold (added to the milk) grows after
the cheese has been pierced with needles. These punctures
allow air inside the cheese which encourages the growth
of the blue mold. Serve with crisp wines like Sauvignon
Blanc or Pinot Grigio.
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Varieties available: |
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Domestic
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| Types
of millk used: |
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Cow's milk,
whole |
| Appearance: |
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Creamy
white interior; round holes or "eyes,"
small and large |
| Texture: |
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Firm and
supple; easy to cut with a knife |
| Taste: |
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Mild,
smooth, nutty; with age, develops a sharper "bite" |
| Uses: |
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Appetizers
and snacks - sliced with crackers, bread,
or fruit
Sandwiches - sliced
or melted, with any type of meat
Cooking
- in sauces, salads, vegetable dishes, egg dishes
like quiche, on chicken or fish, for a cheese fondue |
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Wine
Pairing Suggestions:
Ecco Domani Pinot Grigio
Bring your passport for this one. A wild ride
across the Alps pairing the versatile Finlandia
Swiss and Ecco Domani Pinot Grigio… a taste
sensation! |
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