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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 dessert wines and hearty
reds like Merlot, Cabernet Sauvignon, and Zinfandel.
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Varieties available: |
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Domestic
and imported (Domestic described below) |
| Types
of millk used: |
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Cow's milk,
whole |
| Appearance: |
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Usually
sold in squares or wedges; creamy white marbled
with dark blue-green veins (color varies with variety) |
| Texture: |
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Moist and
crumbly |
| Taste: |
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Sharp,
tangy |
| Uses: |
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Snacks
- serve with crackers or fresh fruits and vegetables
(apples, melons, celery sticks, green pepper slices)
Dips - mixed with cream cheese
or sour ream
Salads - crumbled
on top of fresh greens
Salad dressing
- mixed with sour cream and garlic for green leafy
salad
Cooked foods - melted
on grilled steak
Dessert -
serve as is, or with fresh fruit (apples and pears
are best) |
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Wine
Pairing Suggestions:
Turning Leaf Coastal Reserve Zinfandel
Step up to this hearty pairing. Rosenborg Blue
and Turning Leaf Coastal Zin will turn any wine
& cheese get together into a celebration of
bold taste and good times.
Sheffield Cellars Tawny Port
A classic. Tolstrup Saga blue and Sheffield Cellars
Tawny Port combine to create an evening to remember.
The Grand Finale of any wine and cheese tasting. |
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