Posts tagged Strong Blue
Shropshire Blue

Until recently Shropshire Blue has never been made in Shropshire. Its origins are in Scotland replicating the classic Stilton cheese but with a subtle twist of adding annatto to the milk to give it an orange hue. The result is a soft textured, mellow, blue cheese with a glorious contrast between the orange hue of the curd and the delicate blue veins.

Wine Pairing: Liqueur Shiraz

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Roquefort has a tingly pungent taste, a distinct bouquet, and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mold.

As an AOC designated cheese, Roquefort is made specifically from the milk of the Lacaune breed of sheep, in the regions of southern France. The area is famous for its limestone geology, which dictates the species of grass and wildflowers that grow upon it, and thus influences the taste of the milk.The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves.

Wine Pairing: Liqueur Verdelho

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Heysen Blue

Named after Hans Heysen (Hi-Sen), a famous landscape artist of our region. When young, Heysen Blue is quite firm and moist with a fresh, slightly cheddar flavour. As it ages, the flavour deepens and develops a greater fruity complexity with little salt and a rich melt in the mouth creaminess.

Wine Pairing: Tawny

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Fior D'Aranacio

The name Fior d’Arancio comes from a type of sweet wine the cheese is steeped in.. Before being placed in barrels the cheese is drilled with holes so the wine can penetrate. The cheese is steeped in wine for about 30 days. The taste is of extraordinary elegance with a good balance between freshness, flavour and sweetness.     

Wine Pairing: Viognier, Traminer, Cane Cut Traminer or Crystal

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