Posts tagged Mild Blue
St Agur

Developed in 1988 by the cheese company Bongrain, it is made from pasteurized cow’s milk, enriched with cream and contains 60% butterfat qualifying it as a double cream cheese. Aged for 60 days in cellars the cheese becomes stronger and spicier as it ages. The moist, rich, white cheese has characteristics of olive green mould veins throughout.

Wine Pairing: Liqueur Verdelho or Cane Cut Traminer

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HaVe OMG Blue

Depending on the degree of maturity, this cheese may vary in flavour from quite mild and nutty through to distinctly piquant and spicy.  This cheese is characterised by a network of green-blue veins of mould throughout the body of the cheese.  The veins are produced by piercing with fine stainless steel rods to also air into the cheese, so encouraging the internal growth of the blue mould and hence the lively tangy taste.

Wine Pairing: Shimmer Frizzante, Cane Cut Traminer

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Gorgonzola

One of the most famous benchmark cheeses; Italian Gorgonzola. A mould is introduced early in the cheese making process and steel needles are pierced into the cheese to enable oxygen to nourish the mould. Matured in two styles: Dolce (min 50 days) or Piccante (min 80 days). 

Wine Pairing: Muscat or Cane Cut Traminer

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Fourme d'Ambert

Considered one of France’s oldest known cheeses; possibly dating back to Roman times. Made with pasteurised cow’s milk, this tall cylindrical cheese is matured in underground tunnels in the Auvergne. The rind is powdery grey, the interior dense, supple and sticky.  Earthy tones with hints of mushroom and a delicate sweetness.  

Wine Pairing: Liqueur Verdelho, Muscat or Cane Cut Traminer

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Bleu D’Auvergne 

Ivory in colour & dotted with blue-green mould from the Roqueforti penicillium. Blue D’Auvergne is aged for a minimum of 4 weeks by which time the cheese starts to showcase its grassy & herbaceous flavours. The rind is moist and sticky unveiling a soft paste with a smooth texture.

Wine Pairing: Liqueur Verdelho or Cane Cut Traminer         

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