Blue...
one of the best blue cheese's I have ever eaten. perfect for a blue newbie to warm up to blue's but also amazing for a blue aficionado looking for something subtle, elegant and indulgent.
A rich, creamy Roquefort-style blue made by Ecuadorian Arturo Chiriboga. A multi-continental tale of love and cheese.
Country of Origin: Germany
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal
The backstory cannot be understated with this cheese. Ecuadorian cheesemaker falls in love with German Frau and settles into the good life in the Bavarian Alps. This cheese is a labor of love and it shows. The smooth, luscious texture and its mild blue character make it an ideal "gateway" blue. Often described -quite accurately- as blue cheese iced cream. What's not to love about that?
Arturo Chiriboga developed the recipe for his Blue using Roquefort as a starting point. However Arturo does a few things that are slightly unorthodox for blue cheeses. For one, he brines the whole wheels rather than hand salting the curds or wheels. This allows for a dense, cool, creamy texture to emerge as the cheese ages.
Pair Chiriboga blue with something sparkly like prosecco or champagne...or if you're feeling adventurous a sparkling red like lambrusco. Try fresh berries - or some preserves from Tait farms for nice balance of sweet and savory.
A rich, creamy Roquefort-style blue made by Ecuadorian Arturo Chiriboga. A multi-continental tale of love and cheese.
Country of Origin: Germany
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal
The backstory cannot be understated with this cheese. Ecuadorian cheesemaker falls in love with German Frau and settles into the good life in the Bavarian Alps. This cheese is a labor of love and it shows. The smooth, luscious texture and its mild blue character make it an ideal "gateway" blue. Often described -quite accurately- as blue cheese iced cream. What's not to love about that?
Arturo Chiriboga developed the recipe for his Blue using Roquefort as a starting point. However Arturo does a few things that are slightly unorthodox for blue cheeses. For one, he brines the whole wheels rather than hand salting the curds or wheels. This allows for a dense, cool, creamy texture to emerge as the cheese ages.
Pair Chiriboga blue with something sparkly like prosecco or champagne...or if you're feeling adventurous a sparkling red like lambrusco. Try fresh berries - or some preserves from Tait farms for nice balance of sweet and savory.
SKU: CHGE001P
one of the best blue cheese's I have ever eaten. perfect for a blue newbie to warm up to blue's but also amazing for a blue aficionado looking for something subtle, elegant and indulgent.
This is by far the best blue I’ve ever had. I hate to even share it !!! Smooth and rich, just delicious!!
This is the creamiest blue I have ever had
Wow! Melt-in-your-mouth delicious goodness.
Had on Valentines day with prosciutto and Champagne
My husband who does not like blue cheese loved this
this is a very creamy delicious blue. it doesn't assault your tongue, but is subtle on the palate.
For those of us wanting a rich, creamy blue without all the brine and bite ... this is it! Wonderful taste with just a touch of blue zing.
