Posts in 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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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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Roaring 40’s

Named after the infamous Roaring 40’s gale, which produces westerly winds up to 100km per hour. A full bodied, moist and crumbly blue with notes of roasted pear and caramel with a savoury, fruity aftertaste.

Wine Pairing: Liqueur Shiraz or Cane Cut Traminer

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Roquefort 

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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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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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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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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