All About Classic Types Of Blue Cheeses
Blue cheeses get their name from the use of blue moulds for flavor and fermentation. Creamy blue cheese has an addition is made from double cream to get an extra creamy consistency that almost mimics the softness of Brie but has the potent sharpness of Blue Cheese.
We use a unique blend of gooey cream in addition to the flavorful blue mould that is used for making blue cheeses. It is the unique pattern of piercing on them and the specially chosen blue mould which gives this complex cheese its successful taste and texture. The studded pattern is done on them in such a way so that the blue mould remains evenly distributed all over it so everyone can have a taste of it. The sharp taste of the blue yeast helps balance the rich creamy consistency of this cheese perfectly. Mostly made by hand using traditional cheese-making techniques in open vats are made by turning them over in twelve hours.
This Double Cream Blue Cheese delight is best paired with late harvested wines light wines such as the Valbene Picolit 2010. If paired with rich red wines they can prove to be too intense and heavy on the palette, but pairing them with dessert wines would exaggerate their lightness and make them appear too delicate.
This particular wine mentioned herein has a pure honeyed fruity and fresh acidity that helps to cut through the richness of creamy blue cheese and makes it a delightful amalgamation in ones mouth. To further accentuate this pairing eating with some small aromatic fruits such as Muscat grapes can be a good match.
Blue cheese also pairs well with foods like figs, grapes or crusty breads like baguette or when served with honey or honeycomb.
Most good quality blue cheeses are aged for a minimum five months to attain their perfect flavor and taste. The blue studs on a chunk of this cheese are actually colonies of the mold Penicillium. The yeast adds a nutty flavor to the cheese and a sharp as well as subtly sweet taste in combination with the rich creaminess of the double cream. This type of cheese is mostly available in the markets during the fall season which are made from the cows milk from the early spring. This cheese can be eaten as it is or be paired with nuts or honey to further accentuate the flavor.
The classic types of blue cheeses are Gorgonzola, Cambozola, Stilton and Bleu d'Auvergne. You can also choose to pair them with wines like Tawny Port, red Port, Banyuls, and Oloroso sherry, Sauternes, Recioto and Tokaji.
We are one the finest cheese makers in the entire UK and Europe. Our expertise in the art of cheese making is more than fifty years old. We follow the unique viewpoint and enthusiasm for making the finest quality cheeses that was first started by the innovative cheese monger and artisan Rasmus Tholstrup. Each every type of cheese we procure is creamed in separate creameries to preserve their individual flavor and taste.
We use a unique blend of gooey cream in addition to the flavorful blue mould that is used for making blue cheeses. It is the unique pattern of piercing on them and the specially chosen blue mould which gives this complex cheese its successful taste and texture. The studded pattern is done on them in such a way so that the blue mould remains evenly distributed all over it so everyone can have a taste of it. The sharp taste of the blue yeast helps balance the rich creamy consistency of this cheese perfectly. Mostly made by hand using traditional cheese-making techniques in open vats are made by turning them over in twelve hours.
This Double Cream Blue Cheese delight is best paired with late harvested wines light wines such as the Valbene Picolit 2010. If paired with rich red wines they can prove to be too intense and heavy on the palette, but pairing them with dessert wines would exaggerate their lightness and make them appear too delicate.
This particular wine mentioned herein has a pure honeyed fruity and fresh acidity that helps to cut through the richness of creamy blue cheese and makes it a delightful amalgamation in ones mouth. To further accentuate this pairing eating with some small aromatic fruits such as Muscat grapes can be a good match.
Blue cheese also pairs well with foods like figs, grapes or crusty breads like baguette or when served with honey or honeycomb.
Most good quality blue cheeses are aged for a minimum five months to attain their perfect flavor and taste. The blue studs on a chunk of this cheese are actually colonies of the mold Penicillium. The yeast adds a nutty flavor to the cheese and a sharp as well as subtly sweet taste in combination with the rich creaminess of the double cream. This type of cheese is mostly available in the markets during the fall season which are made from the cows milk from the early spring. This cheese can be eaten as it is or be paired with nuts or honey to further accentuate the flavor.
The classic types of blue cheeses are Gorgonzola, Cambozola, Stilton and Bleu d'Auvergne. You can also choose to pair them with wines like Tawny Port, red Port, Banyuls, and Oloroso sherry, Sauternes, Recioto and Tokaji.
We are one the finest cheese makers in the entire UK and Europe. Our expertise in the art of cheese making is more than fifty years old. We follow the unique viewpoint and enthusiasm for making the finest quality cheeses that was first started by the innovative cheese monger and artisan Rasmus Tholstrup. Each every type of cheese we procure is creamed in separate creameries to preserve their individual flavor and taste.
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