Amablu
Was $9.97 Sale Price:
$8.47
Amablu is an artisanal, all natural blue-veined beauty from Faribault Dairy in Minnesota. The cheese is cured and ripened in a labyrinth of caves that lies approximately 100 feet underground. The cheese is made from all natural ingredients and is aged for 75 days.
The flavor is rich and creamy and the aging in the caves gives the cheese a pronounced sharp note and the white cheese has clear blue veining.
We sell this blue cheese in pairs, two small 4.5-oz wedges, a total of 9 ounces of gourmet cheese....
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Beenleigh Blue
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Not For Sale - for Informational Purposes Only
Beenleigh Blue has a very thin natural rind and comes wrapped in foil. The blue veins from a uneven, rather patchy, pattern mainly in the slightly crumbly paste. The aroma of this gourmet cheese is full of tasty nuts and mold and is similar to Roquefort.
The strong flavor hits the palate with upfront fruitiness of wine, and nuts and fades from a sweet and creamy mellow stage to a mushroomy finish which is rather a surprising. The well-flavored gourmet Beenleigh Blue comes from ewe's milk from the green valleys of Devon....
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Bleu d'Auvergne
From:
$6.97
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp.
Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born.
This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrap...
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Bleu de Bonneval
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Not For Sale - for Informational Purposes Only
Bleu de Bonneval is a French blue gourmet cheese made from raw cow's milk that originates in the Bonneval village in the Haute-Maurienne at an altitude of about 1,800 meters.
After the cheese has matured for 6 to 8 weeks the blue mould in the dough has developed nicely, and the cheese is ready to be consumed. The natural rind is covered with fine mould, and the paste is very smooth. The flavor is fruity and further accentuated through the blue mould....
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Bleu de Gex
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Not For Sale - for Informational Purposes Only
Bleu de Gex and Bleu de Septmoncel are both known under the official name Bleu du Haut Jura. Bleu du Haut Jura is a member of the AOC (Appellation d'Origine Contrôlée) family since 1977.
The area of production for Bleu de Gex is l’Ain and Jura. The milk comes from the Montbéliarde cows and the spores use to come from the local plants eaten by the cows; today the cheese is injected with the bacteria.
Bleu de Gex has a flat wheel shape, the rind is dry, rough, and has a white-yellow color. The gourmet cheese is dense and creamy with a pale ivory color and a marbling of very dark greenish-blue veins. The aroma and flavor are relatively mild but quite definite in character; fruity and nutty. T...
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Bleu des Basques
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Not For Sale - for Informational Purposes Only
Bleu des Basques' blue-gray veining is very fine, spreading evenly if not abundantly through a paste the color of butter. The texture of this gourmet cheese is semi-firm and creamy on the tongue; the flavor is full, nutty, buttery and faintly sweet.
This is not a salty or pungent blue, but a well-balanced, approachable gourmet cheese with plenty of character and strength. Bleu des Basques has a natural rind that develops over the course of its three-months maturation. In contrast to the Roquefort the penicillum develops without holes in the paste.
The glistening surface of Bleu des Basques is one indication that it comes from sheep's milk, which has almost twice the fat of cow's or goat's ...
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Bleu des Causses
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Not For Sale - for Informational Purposes Only
Bleu des Causses is made in Les Causses Mountains in the Rouergue, France. The cheeses are matured in the caves where cool, damp air passes through, carrying the mould spores which develop the blue veins.
Bleu des Causses was originally made with a mixture of ewes' and cows' milk, but since it obtained its A.O.C. status in 1953 the gourmet cheese has been made purely from cows' milk.
Maturation lasts from 70 days up to 6 months producing a full and lively flavored gourmet cheese that is similar to Bleu d'Auvergne, but with a creamier texture. The cheese is moist and ivory-yellow, becoming whiter and fuller-flavored in the winter....
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Blu del Moncenisio
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Not For Sale - for Informational Purposes Only
Italian Blu del Moncenisio is made from whole cow's milk, and is creamy. The cheese has a straw color, is compact, with moderately defused blue-green veins. It is similar to Fourme d'Ambert.
Blu del Moncenisio was born in the mountains of Piedmont in the area of the Moncenisio Pass, in high Val di Susa, on the border of Italy and France. This gourmet cheese is clearly similar to the family of the 'Bleu'. An obvious difference can be found in the fact that the Italian cheese has a green shade while the veins in the French cheese are predominately blue.
The flavor is strong, peppery and intense, with a light note of cow shed. It will surprise the serious blue lover, and due to its sweet fini...
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Blue Brie
Your Price:
$12.40
Blue Brie is a mild, triple-cream, blue veined cheese, made in the US according to the Danish recipes and making use of the Danish cultures.
This all natural blue cheese has a mild and creamy taste and its small size makes the cheese an excellent choice for parties or a family gathering....
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Blue Stilton
From:
$8.22
Blue Stilton of just Stilton is England's only name-protected cheese. The name-control law stipulates that the cheese can only be manufactured in a specific area with milk from that area. Recipe and aging guidelines are laid down by the Stilton Cheese Makers' Association. The finished product is however not controlled and therefore Stilton's of various qualities can be found.
The interior of our high quality Blue Stilton is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory color with well-spread blue veining growing from the center outward. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit. The flavor strengthens as i...
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Bresse Bleu
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Not For Sale - for Informational Purposes Only
Bresse Bleu is a soft factory-made blue cheese from pasteurized milk from the Rhône valley of France.
Bresse Bleu also known as Bleu de Bresse was invented in 1950 by the cheese makers of northeastern France as a smaller copy of Gorgonzola.
Bresse Bleu is a small 5 oz. / 150 grams drum. The cheese has a smooth, off-white rind and the paste is pale and creamy with patches of greenish-blue veining. There is a light milky aroma and a mild mushroomy flavor....
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Buttermilk Blue
From:
$8.88
Buttermilk Blue is one of the great big blue cheeses of the United States. The Roth Kase cheesemakers begin with the freshest raw milk from herds of predominantly Jersey cows. The homogenized raw milk is inoculated with a secret blend of cultures and cured for at least 2 months while being rotated regularly to insure a perfect cheese.
The first cut of a Buttermilk Blue wheel reveals abundant yellowish-green veins that blossom quickly into deep royal blue. This gourmet cheese is creamy with evenly distributed blue veins and can compete with European blues on your cheese board.
We cut and wrap this gourmet cheese in wedge of 8 ounces and 1 pound....
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Cabrales
From:
$11.26
Cabrales is a Spanish blue gourmet cheese of great character. It is handmade on farms in the Picos de Europa Mountains of Northern Spain and matured in caves which are aired by cold, damp, and salty winds blowing up from the Bay of Biscay.
Traditionally this gourmet cheese is made with a mixture of cow, sheep and goat milk; the locals say that cow's milk acidifies the cheese, goat's milk gives it its piquancy, and sheep's milk gives it its aroma and buttery texture.
This gourmet cheese has a strong aroma and a lovely tang that is not too salty, but does bite the tongue. It also has a robust flavor of lingering complexity with woody, lemony tones. If you taste Cabrales with other cheeses, m...
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Cambozola
From:
$12.51
Cambozola is a mild and subtle blue-veined creation that is perfect for those looking for a blue cheese that is neither pungent (like a Stilton), nor crumbly (like a Roquefort). Cambozola is a creamy combination of the white mold rind of a Camembert with the blue veins of a Gorgonzola. Cambozola is also sold under the name Bavarian Blue.
Cambozola is a German mild and creamy, triple cream, blue-veined gourmet cheese with a white mold coating well worth your attention.
We cut and wrap this cheese in wedge of 8 ounces and 1 pound....
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Cashel Blue
From:
$11.34
Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb.
This great gourmet cheese is wrapped in gold foil. Cashel Blue has a beige rind, which develops a pinkish cast as it matures, and the paste moves from firm to soft texture. At six weeks of age, when the cheese is first available in the shops, the ivory paste is quite crumbly with a tangy flavor. Over the next six weeks the gourmet cheese develops a much creamier texture and a stronger, more piquant flavor of dried herbs and woody leaf mold. Similar cheeses are Gorgonzola and Bleu d'Auvergne.
We cut and wrap this cheese in wedges of 8 ounces and ...
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Castello Blue
Hurry only 1 left at this price. Was $8.22 Sale Price:
$7.40
The Danish Castello Blue is a triple-cream, blue-veined gourmet cheese with a washed-rind. It is also called Blue Castello.
The cheese's surface has a unique combination of blue-green and reddish molds. These molds give the cheese its distinct aroma and flavor. Castello Blue has a Brie-like texture, with the blue in fairly thick, horizontal lines.
The taste of Castello Blue is delectably rich and buttery, with mild spicy accents of blue veins and the aroma is of mushrooms. The mild flavor develops steadily as long as it keeps, but it never becomes too strong.
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Classic Blue
Your Price:
$7.40
Classic Blue cheese is a unique, 4.5-oz., slightly aged goat's milk cheese log; the flagship cheese of Westfield Farm in Massachusetts.
There are not so many blue goat's milk cheeses in the world and certainly not many external blue goat cheeses. This good looking small log would do great on your cheese board or would give an additional dimension to your recipes in which you traditionally use plain goat's milk cheeses.
Classic Blue received a first place position in the American Cheese Society Competition in 2007 in the category 'External Blue Molded Cheeses'....
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Classic Blue Brie
Your Price:
$5.54
Saga Classic Blue Brie cheese is a unique triple-cream, blue veined cheese. This original creation is wonderfully rich and smooth with flavorful bites of blue.
The cheese may develop white and blue molds on the cut sides of the wedge. Saga Classic Blue Brie is the perfect choice for blue cheese novices....
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Crater Lake Blue
From:
$11.00
Crater Lake Blue is Rogue Creamery's most robust blue cheese. The cheese is hand-crafted as all the other cheeses from this artisan cheese company.
Crater Lake Blue is made with a complex blend of molds from Rogue Creamery and around the world, creating a vibrant blue-green color of the veins; a silky texture and bold, blue flavor.
Crater Lake Blue, was awarded a gold medal by the 2004 American Cheese Society, a bronze medal in 2006 at the World Cheese Awards in the UK and most recently a 2nd place in the American Cheese Society in 2007.
We cut and wrap this Blue American Cheese in weges of 8 ounces and 1 pound....
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Danish Blue
From:
$3.66
Danish Blue is also known as Danablu, the Danes invented this blue gourmet cheese in 1927 as an alternative to Roquefort. Though quite unlike Roquefort, Danish Blue cheese has been a huge commercial success and is sold worldwide.
Danish Blue cheese is factory made from pasteurized milk which has been homogenized to ensure a smooth curd and clear taste. It is rindless and comes in foil-wrapped shapes. Danish Blue paste is milk white with very blue veins and a few irregularly distributed holes. It is soft and a little crumbly but surprisingly easy to slice. The flavor is distinctively sharp and salty and without qualification, quite consistently enjoyable.
Danish Blue is a welcome addition t...
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