Blue Cheese

Blue cheese is a category of cheese characterized by its distinct blue or green veins that run throughout the cheese. These veins are a result of the growth of specific molds, most commonly Penicillium roqueforti or Penicillium glaucum, which are intentionally introduced during the cheese-making process. The mold spores interact with the cheese’s curds and develop over time, creating the characteristic blue veins and imparting a sharp and tangy flavor.

The exact origin of blue cheese is not known with certainty, but it is believed to have originated in various regions of Europe. The practice of making blue cheese dates back centuries, with some references dating as far back as ancient Rome and Greece.One popular theory suggests that blue cheese was discovered accidentally in caves, where the mold naturally occurs. The story goes that shepherds or cheesemakers stored their cheese in caves for aging, and the molds present in the environment contaminated the cheese, resulting in the development of blue veins and unique flavors.

The development of blue cheese as we know it today can be attributed to the introduction of the blue mold Penicillium roqueforti. This mold was first used in the production of Roquefort cheese in the caves of Roquefort-sur-Soulzon, France, in the 11th century. The unique conditions of the caves, including temperature and humidity, provided an ideal environment for the growth of the mold. Over time, the technique of introducing the mold into the cheese and allowing it to mature, resulting in the characteristic blue veins, spread to other regions and gave rise to various types of blue cheese.

Today, blue cheese is produced in different countries around the world, including France, Italy, the United Kingdom, and the United States. Each region has its own variations and specific types of blue cheese, such as Roquefort, Gorgonzola, Stilton, and Danish blue, among others. These cheeses differ in their flavor profiles, production methods, and aging processes, but they all share the common characteristic of the blue mold imparting their distinctive taste and appearance.

Bath Blue

Beer Pairing: 

India Pale Ale, Weißbier, Sour Ale, Porter, Stout

Bath Blue Cheese is a British blue cheese that is made in the county of Somerset, England. It was created by a dairy farmer named Graham Padfield and his wife, Juliette. Bath Blue Cheese was first made in 1994 and has gained popularity over the years.

The inspiration for Bath Blue Cheese came from Graham Padfield’s interest in traditional cheesemaking techniques. He wanted to create a blue cheese that reflected the traditions of the region while also incorporating modern methods. The cheese is named after the city of Bath, which is located near the farm where it is produced.

Bath Blue Cheese is made from cow’s milk sourced from local farms. The production process involves pasteurizing the milk and then adding a blue mold culture called Penicillium roqueforti to create the characteristic blue veins. The curds are cut, drained, and transferred to molds, where they are allowed to mature for several weeks. During this time, the cheese develops its distinct flavors and textures.

The cheese has a creamy and crumbly texture with a slightly sweet and nutty flavor. It has a natural rind that develops as the cheese matures. Bath Blue Cheese is often compared to other British blue cheeses such as Stilton or Roquefort but has its own unique character.

Also known as:-
Made from:pasteurized cow's milk
Origin:England
Region:Bath
Age:8-10 weeks
Texture:creamy and smooth
Rind:natural
Color:cream
Flavor:creamy and strong
Aroma:clean
Vegetarian:No
Wine:Viognier, Carignan, Zinfandel, Riesling,

Beer Pairing Desccription: 

Stout: The roasted malt flavors and velvety mouthfeel of a stout can harmonize with the creamy and tangy qualities of Bath Blue. The beer’s dark chocolate and coffee notes can complement the rich and slightly sweet flavors of the cheese.

India Pale Ale: An India Pale Ale (IPA) with its hop-forward profile can provide a pleasant contrast to the creaminess of Bath Blue. The hop bitterness and citrusy flavors can cut through the richness of the cheese and enhance its tangy blue notes.

Sour Ale: A sour ale, particularly one with fruity or funky characteristics, can provide an intriguing contrast to the creamy and tangy qualities of Bath Blue. The beer’s acidity and unique flavor profile can interact with the cheese, creating a dynamic taste experience.

Porter: A robust porter with its blend of roasted malt flavors, chocolate undertones, and moderate bitterness can complement the creamy and slightly pungent flavors of Bath Blue. The beer’s balance and depth can enhance the cheese’s complex profile.

Weißbier: A wheat beer, with its light and refreshing qualities, can serve as a palate cleanser for the rich and creamy Bath Blue. The beer’s crispness and subtle fruity flavors can provide a refreshing contrast to the cheese’s tangy and savory notes.

Bleu d’Auvergne AOC

Beer Pairing: 

Barleywine, Porter, Stout, Belgian Dubbel, Gueuze

The origins of Bleu d’Auvergne can be traced back to the mid-19th century when a young farmer named Antoine Roussel started experimenting with making cheese using cow’s milk in the village of Roquefort in the Auvergne region. Inspired by the renowned Roquefort cheese, Roussel aimed to create a blue cheese that could be produced locally in Auvergne.

Roussel’s experiments led to the development of a cheese with blue veins that he called “Bleu d’Auvergne.” The cheese gained popularity among locals and gradually began to be produced on a larger scale. Over time, Bleu d’Auvergne became recognized as a distinct cheese in its own right.

Today, Bleu d’Auvergne is still made using traditional methods. It is produced from pasteurized cow’s milk, and the cheese curds are pierced with needles during the aging process to encourage the growth of the blue mold Penicillium roqueforti. The cheese develops its characteristic blue veins and distinctive flavor as it ages for several weeks.

Bleu d’Auvergne has a creamy texture with a tangy and slightly salty flavor. It is often enjoyed on its own, crumbled into salads, or used in various culinary preparations. The cheese continues to be produced in the Auvergne region, maintaining its ties to its historical origins and traditions.

Also known as:Auvergnat
Made from:pasteurized or unpasteurized cow's milk
Origin:France
Region:Auvergne
Age:minimum 4 weeks
Texture:creamy and smooth
Rind:rindless, foil wrapped
Color:ivory
Flavor:buttery, creamy, grassy, herbaceous, salty, spicy, tangy
Aroma:strong
Vegetarian:No
Wine:Riesling, Zinfandel, Cabernet Sauvignon, Jurançon, Côtes du Rhône

Beer Pairing Desccription: 

Stout: A rich and robust stout can complement the bold flavors of Bleu d’Auvergne. The dark roasted malts and hints of chocolate or coffee in the beer can enhance the cheese’s creamy and tangy characteristics.

Porter: Similar to a stout, a porter offers a slightly lighter body with roasted malt flavors. The combination of caramel and chocolate notes in a porter can provide a pleasant contrast to the pungency of the blue cheese.

Belgian Dubbel: The fruity and malty characteristics of a Belgian Dubbel can harmonize with the tanginess of Bleu d’Auvergne. The beer’s slightly sweet and caramelized flavors can balance the cheese’s intensity.

Gueuze: For those who enjoy sour beers, a gueuze can be an interesting pairing choice. The complex and tart flavors of the beer can complement the tanginess of the blue cheese, creating a unique taste combination.

Barleywine: The strong, malty sweetness and high alcohol content of a barleywine can stand up to the assertive flavors of the blue cheese. The beer’s complex and robust profile can complement the tanginess of Bleu d’Auvergne.

Bleu de Gex AOC

Beer Pairing: 

Belgian Dubbel, Stout, Pilsner, Fruit Lambic Barleywine

Bleu de Gex is a unique blue cheese that originates from the Jura Mountains region in eastern France. This semi-hard, blue-veined cheese is named after the town of Gex, located near the border of Switzerland. Its history can be traced back to the 14th century when local shepherds and cheesemakers began producing it.

The production of Bleu de Gex follows traditional methods that have been passed down through generations. It is made from unpasteurized cow’s milk, primarily sourced from Montbéliarde and Simmental cows, which graze on the lush alpine pastures of the Jura Mountains. The milk is curdled using natural rennet and left to mature for at least three weeks.

Legend has it that the discovery of blue mold in the cheese occurred by accident. It is said that a cheesemaker left a wheel of Gex cheese in a damp cellar, and when he returned after some time, he found that the cheese had developed blue veins. Fascinated by this unexpected transformation, the cheesemakers refined the process, encouraging the growth of Penicillium mold within the cheese.

Bleu de Gex gained recognition as a protected designation of origin (PDO) cheese in 1977. Today, it is highly regarded for its creamy texture, distinctive blue veining, and complex flavors. It has a slightly salty and tangy taste with earthy undertones. This cheese is often enjoyed on its own, accompanied by crusty bread, or incorporated into various recipes, adding a delightful burst of flavor.

Also known as:Bleu de Septmoncel, Bleu de Haut-Jura
Made from:unpasteurized cow's milk
Origin:France
Region:Haut-Jura
Age:2 months
Texture:dense and creamy
Rind:natural, slightly floury-looking rind
Color:Varies from butter-yellow to ivory.
Flavor:Fruity, nutty with a touch of bitterness
Aroma:mild but distinctly nutty
Vegetarian:No
Wine:Madiran, Beaujolais, Burgundy, Cotes-du-Rhone, Arbois

Beer Pairing Description: 

Belgian Dubbel: The caramel and toffee notes of a Belgian Dubbel can complement the creamy and slightly salty flavors of Bleu de Gex. The beer’s malty sweetness provides a nice contrast to the blue cheese’s tanginess.

Barleywine: The complex and sweet flavors of a barleywine can complement the intense flavors of Bleu de Gex. The beer’s rich maltiness and fruity undertones provide a nice balance to the cheese’s tangy and creamy profile.

Pilsner: For a lighter option, a crisp and clean pilsner can provide a refreshing contrast to Bleu de Gex. The beer’s light malt sweetness and subtle hop bitterness can balance the cheese’s richness.

Fruit Lambic: A fruit lambic, such as cherry or raspberry, can add a touch of sweetness and fruity acidity to the pairing. The beer’s vibrant fruit flavors can complement the tanginess of Bleu de Gex, creating a delightful combination.

Stout: A rich and robust stout can provide a velvety texture that complements the creamy nature of Bleu de Gex. The beer’s roasted malt flavors and slight bitterness can balance the cheese’s tanginess. 

Bleu des Causses AOC

Beer Pairing: 

English Porter, American India Pale Ale, German Hefeweizen, Irish Dry Stout, Belgian Tripel

Bleu des Causses AOC is a French blue cheese that has a rich history and originates from the Causses region in the south of France. The Causses refers to the limestone plateaus located in the Midi-Pyrénées region, which provides an ideal environment for the production of this unique cheese.

The history of Bleu des Causses dates back several centuries. The techniques used to make this cheese are believed to have been introduced by the Knights Templar during the Middle Ages. The Knights Templar were known for their expertise in cheese-making, and their influence in the region contributed to the development of the cheese industry.

Bleu des Causses is made from cow’s milk and is characterized by its creamy texture and distinct blue veins. The production process involves the inoculation of the cheese curds with Penicillium roqueforti, the same mold used in the production of Roquefort cheese. The cheese is then aged in cellars carved out of the limestone cliffs, where it develops its unique flavor and texture.

In 1925, Bleu des Causses became one of the first French cheeses to be awarded the prestigious Appellation d’Origine Contrôlée (AOC) status, which guarantees its origin and ensures that it is produced following specific traditional methods.

Today, Bleu des Causses is recognized as a renowned cheese both in France and internationally. Its complex flavors, creamy texture, and distinctive blue veining make it a favorite.

Also known as:Blau dels Causses
Made from:unpasteurized cow's milk
Origin:France
Region:Languedoc, Midi Pyrenees
Age:≥70 days.Usually 3–4 months
Texture:Firm but creamy, with moderate bluing. Winter cheeses tend to be drier
Rind:Natural, moist in summer, drier in winter
Color:creamy blue
Flavor:salty, spicy
Aroma:grassy, strong
Vegetarian:No
Wine:Cornas, Chateauneuf-du-pape, Hermitage, Sauternes, Gewurztraminer d'Alsace

Beer Pairing Description: 

English Porter: An English Porter’s roasted malt flavors and slight bitterness can harmonize with the strong, earthy notes of Bleu des Causses. The beer’s smooth and chocolatey undertones create a delightful contrast to the cheese’s creamy texture.

American India Pale Ale: The hop-forward and citrusy nature of an American IPA can provide a vibrant contrast to the creamy and tangy Bleu des Causses. The beer’s bitterness can cut through the richness of the cheese, enhancing its flavors.

German Hefeweizen: A German Hefeweizen’s fruity and spicy yeast characteristics can complement the creamy and nutty aspects of Bleu des Causses. The beer’s light and refreshing qualities provide a pleasant contrast to the blue cheese’s intensity.

Irish Dry Stout: The roasted malt flavors and dry finish of an Irish Dry Stout can pair well with the bold and tangy Bleu des Causses. The beer’s creamy texture and coffee-like bitterness can enhance the cheese’s flavors.

Belgian Tripel: The complex flavors of a Belgian Tripel, with its fruity esters and spicy notes, can provide an interesting contrast to Bleu des Causses. The beer’s higher alcohol content can also help balance the cheese’s intensity.

Cabrales DOP

Beer Pairing: 

Barley Wine, Gose, Porter, Amber Ale, Saison

Cabrales is an artisanal blue cheese crafted by rural dairy farmers in the picturesque region of Asturias, Spain. This exceptional cheese is meticulously made using pure, unpasteurized cow’s milk, or according to the time-honored tradition, blended with the rich and distinct flavors of goat and/or sheep milk. This careful combination contributes to the cheese’s notable intensity and spiciness.

The origins of Cabrales DOP can be traced back to the rural mountainous areas of Asturias, where local shepherds and farmers began making the cheese as a way to preserve surplus milk. The natural caves and cool, damp climate of the region provided ideal conditions for aging and maturing the cheese.

Over time, Cabrales cheese gained popularity and became highly regarded both locally and internationally. In 1981, it received the Denomination of Origin (DOP) status, which guarantees its authenticity and protects its traditional production methods. Today, Cabrales DOP is still produced using traditional methods, including hand-milking the animals and aging the cheese in natural caves.

Cabrales DOP is renowned for its intense and complex flavors, ranging from creamy and buttery to sharp and spicy, with a pronounced blue veining throughout. It is often enjoyed on its own or as an ingredient in various dishes, adding a distinct and bold flavor to salads, sauces, and desserts.

Also known as:Cabraliego, Queso de Cabrales, Quesu Cabrales
Made from:unpasteurized Cow’s milk, traditionally with addition of sheep’s & goat’s milk
Origin:Spain
Region:Asturias
Age:3 months minimum
Texture:creamy and firm
Rind:Natural, mold ripened
Color:white with a lot of blue veining
Flavor:strong, sometimes acidic
Aroma:Clean, nutty
Vegetarian:No
Wine:Rioja, Bierzo, Ribera del Duero, Navarra

Beer Pairing Description: 

Barleywine: The bold and complex flavors of a barleywine can match the intensity of Cabrales. The beer’s rich maltiness and higher alcohol content can stand up to the cheese, offering a full-bodied pairing.

Gose: A tart and slightly salty gose can provide a refreshing contrast to the strong flavors of Cabrales. The beer’s acidity and subtle salinity can balance the richness of the cheese, creating a vibrant pairing.

Porter: The smooth and chocolatey profile of a porter can complement the bold flavors of Cabrales. The beer’s roasted malts can enhance the cheese’s savory notes, resulting in a well-rounded combination.

Amber Ale: An amber ale, with its malty and caramel undertones, can provide a mellow backdrop for Cabrales. The beer’s balanced flavors can allow the cheese’s pungency to shine while offering a touch of sweetness.

Saison: The earthy and spicy flavors of a saison can pair well with Cabrales. The beer’s effervescence and herbal notes can cut through the richness of the cheese, creating a lively and refreshing pairing.

Cambozola

Beer Pairing: 

Stout, Saison, Belgian Tripel, Fruit Lambic, Weißbier

Cambozola, often symbolized as blue brie, is a delicious triple cream blue cheese, originated in the German region of Allgäu. This unique cheese combines the characteristics of two renowned varieties: Camembert and Gorgonzola. The name “Cambozola” is a blend of “Camembert” and “Gorgonzola,” highlighting its dual heritage.

The story of Cambozola begins in the 1970s when a German cheese producer named Kaserei Champignon started experimenting with different cheese styles. Seeking to create a unique and innovative cheese, they combined the creamy texture of Camembert with the distinct blue veining of Gorgonzola. Through careful craftsmanship, they developed a cheese that offered the best of both worlds.

Cambozola is crafted from pasteurized cow’s milk and undergoes a similar production process to that of Camembert. The cheese is carefully formed into wheels and aged for several weeks to develop its flavors and textures. During aging, the characteristic blue veins develop, adding a tangy and slightly spicy flavor to the creamy and mild interior.

Today, Cambozola is enjoyed as a versatile and elegant cheese. It can be savored on its own, spread on crackers, paired with fruits and nuts, or even melted in dishes to add a luxurious touch. With its distinctive blend of flavors and its roots in German cheesemaking tradition, Cambozola continues to captivate palates and delight cheese enthusiasts across the globe.

Also known as:Blue Brie, Cambozola, Cambozola Black Label, Montagnolo Affiné
Made from:pasteurized cow's milk
Origin:Germany
Region:Allgäu
Age:minimum 3 weeks
Texture:creamy and smooth
Rind:bloomy
Color:ivory
Flavor:nutty, savory, sharp, sweet
Aroma:strong
Vegetarian:Yes (uses microbial rennet)
Wine:Chenin Blanc, Shiraz, Port, Pinot Noir, Beaujolais

Beer Pairing Description: 

Stout: The robust and roasted flavors of a stout can complement the creaminess and subtle tang of Cambozola. The beer’s notes of coffee, chocolate, and sometimes even hints of sweetness can create a decadent pairing experience.

Saison: The effervescence and fruity-spicy character of a saison can enhance the flavors of Cambozola. The beer’s yeast-driven flavors, along with its crisp and refreshing nature, can provide a pleasant contrast to the creamy cheese.

Belgian Tripel: The complex and fruity esters of a Belgian Tripel can complement the creamy and tangy qualities of Cambozola. The beer’s higher alcohol content can also help cut through the richness of the cheese.

Weißbier: A wheat beer, with its light and refreshing profile, can pair well with Cambozola. The beer’s delicate citrus and herbal notes can complement the creamy and slightly tangy flavors of the cheese.

Fruit Lambic: For a unique pairing experience, consider a fruit lambic, such as raspberry or cherry. The fruity and tart nature of the lambic can complement the creamy and tangy Cambozola, creating a delightful interplay of flavors.

Cashel Blue 

Beer Pairing: 

Belgian Witbier, Irish Stout, German Hefeweizen, American Pale Ale, Belgian Tripel

Cashel Blue, a delightful blue-veined cheese, has a rich origin and history that began in 1984. It is produced by Jane and Louis Grubb on their family farm located in the picturesque region of Tipperary, Ireland.

The story of Cashel Blue starts with Jane and Louis, who were searching for a unique and distinctive cheese to produce on their farm. They were inspired by the traditional methods used in the production of French Roquefort cheese but aimed to create a cheese with its own distinct character.

After extensive experimentation and dedication, they successfully developed Cashel Blue, named after the iconic nearby Rock of Cashel. This cheese quickly gained recognition for its exceptional taste and quality.

Cashel Blue is crafted using pasteurized cow’s milk sourced from their own herd and other local dairy farms. The production process involves carefully adding Penicillium roqueforti, a type of blue mold, to the cheese curds, resulting in the characteristic blue veining. The cheese is then aged for a minimum of four weeks, allowing the flavors to develop and the creamy texture to mature.

Over the years, Cashel Blue has gained popularity both locally and internationally, earning numerous awards and accolades. It has become renowned for its balanced, mellow flavor with hints of creaminess, tanginess, and a subtle nutty undertone.

Also known as:-
Made from:pasteurized cow’s milk
Origin:Ireland
Region:Tipperary
Age:2-4 months
Texture:Semi-soft and creamy
Rind:natural
Color:A pale yellow with blue veins
Flavor:signature light blue taste
Aroma:pungent, strong
Vegetarian:Yes (Vegetarian rennet)
Wine:Sauternes, Vin Santo, Gewurztraminer, Vouvray, Mosel

Beer Pairing Description: 

Irish Stout: Pairing Cashel Blue with an Irish stout, such as Guinness, can be a classic and delicious choice. The roasted malt flavors and creamy texture of the stout complement the creamy richness and slight tang of the cheese.

Belgian Witbier: The light and refreshing qualities of a Belgian Witbier, with its citrusy and spicy notes, can provide a nice contrast to the creamy texture and tanginess of Cashel Blue. The beer’s effervescence can help cleanse the palate between bites.

German Hefeweizen: The fruity and spicy yeast characteristics of a German Hefeweizen can pair nicely with Cashel Blue. The banana and clove notes in the beer can complement the cheese’s tang and add a pleasant dimension to the pairing.

American Pale Ale: An American Pale Ale, with its balanced hop and malt profile, can offer a versatile pairing for Cashel Blue. The hop flavors can enhance the cheese’s tanginess while the malt backbone provides a nice complement.

Belgian Tripel: The complex and fruity flavors of a Belgian Tripel can create an interesting pairing with Cashel Blue. The beer’s higher alcohol content can cut through the creaminess of the cheese while its fruity esters can interact with the cheese’s tang.

Castello Blue

Beer Pairing: 

Weißbier, Stout, Belgian Dubbel, Barleywine, Fruit Lambic

Blue Castello cheese has a fascinating origin and history that dates back to the 1960s in Denmark. The story begins with the Tholstrup Cheese Company, one of the oldest cheese producers in Denmark. It was during this time that the company introduced Blue Castello to the world of cheese.

Blue Castello is a soft cheese made from cow’s milk, known for its smooth and creamy texture. The cheese is characterized by its blue veins, which are a result of the mold Penicillium roqueforti being introduced into the cheese during the aging process.

Castello Blue is a unique cheese that combines the best attributes of both Brie and blue cheeses, and was created with the intention of marrying the creamy, soft texture of Brie with the tangy, distinct flavors of blue cheese.

To achieve its desirable texture and taste, Castello Blue undergoes a careful maturing process. During maturation, the cheese is turned four times within a 24-hour period. This frequent turning helps distribute the blue veins evenly throughout the cheese and ensures a consistent flavor profile. It also contributes to the development of a luscious, soft, and buttery texture.

Blue Castello’s unique characteristic lies in its rind, which can develop a combination of red and blue-green molds. This intricate mold pattern contributes to the cheese’s visual appeal and adds complexity to its taste.

Also known as:Blue Castello, Bla Castello
Made from:pasteurized cow's milk
Origin:Denmark
Region:All over
Age:8–10 weeks
Texture:creamy and smooth
Rind:washed
Color:pale yellow with blue veins
Flavor:buttery, tangy
Aroma:hints of mushrooms
Vegetarian:Yes
Wine:Pinot Gris. Cabernet Sauvignon, Chenin Blanc

Beer Pairing Description: 

Stout: The robust and roasted flavors of a stout can complement the creamy and slightly piquant qualities of Blue Castello. The beer’s dark malts and hints of chocolate or coffee can enhance the cheese’s earthy undertones.

Belgian Dubbel: A Belgian dubbel, with its caramel and toffee notes, can provide a rich and malty pairing for Blue Castello. The beer’s sweetness can balance the cheese’s tanginess while the yeast-driven flavors add complexity.

Weißbier: The light and refreshing qualities of a wheat beer can provide a pleasant backdrop for the creamy and tangy Blue Castello. The beer’s subtle fruity and wheaty flavors can complement the cheese without overpowering it.

Barleywine: The rich and malty characteristics of a barleywine can harmonize with the creamy texture and tangy flavors of Blue Castello. The beer’s sweetness and higher alcohol content can balance the cheese’s intensity.

Fruit Lambic: The sweet and fruity flavors of a fruit lambic, such as cherry or raspberry, can create an interesting contrast with the tangy and creamy Blue Castello. The beer’s natural acidity and fruitiness can provide a refreshing and complex pairing.

Danablu

Beer Pairing: 

India Pale Ale, Stout, Belgian Dubbel, Fruit Lambic, Porter

Danablu cheese, also known as Danish Blue cheese, is a rich and flavorful blue cheese that originated in Denmark. The history of Danablu dates back to the early 20th century when a Danish dairy farmer named Marius Boel developed a unique method of producing blue cheese.

In 1901, Marius Boel discovered a mold-infested loaf of bread in his dairy and was intrigued by the flavors and aroma it possessed. He decided to experiment with introducing the Penicillium mold into his own cheese production. By piercing the cheese with small needles to allow oxygen to enter, he created an environment where the mold could grow and develop.

Boel’s creation gained popularity, and the cheese became known as Danablu, named after the Danish and the French word “bleu” (blue). The cheese quickly became renowned for its creamy texture, tangy taste, and distinctive blue veins.

Danablu or Danish Blue, as we know it today, refers to a variety of blue cheeses that are produced in Denmark using traditional methods that were formulated to make French blue cheeses, such as the pasteurized variety known as Bleu d’Auvergne and the unpasteurized variety known as Bleu des Causses. The blue cheese varieties grouped as Danish Blue are all made with cow’s milk.

Danablu is made from full fat cow’s milk and homogenized cream, to which mold culture and natural rennet are added. When the milk is hardening, the curd is pricked with needles because the mold culture needs a lot of oxygen to develop.

Also known as:Danish Blue, Marmora
Made from:cow's milk
Origin:Denmark
Region:nationwide
Age:8 - 12 weeks
Texture:creamy and crumbly
Rind:natural
Color:white, blue veins
Flavor:salty, sharp
Aroma:delicate
Vegetarian:No
Wine:Cabernet, Liebfraumilch, Zinfandel, Blanc de Blancs

Beer Pairing Description: 

Stout: A rich and velvety stout can be an excellent pairing for Danablu. The roasted malt flavors and hints of chocolate or coffee in the stout can complement the bold and tangy notes of the cheese.

Porter: With its malty sweetness and moderate bitterness, a porter can provide a nice balance to the intense flavors of Danablu. The roasted malt character of the beer can bring out the creamy and salty aspects of the cheese.

India Pale Ale: An IPA with its hoppy and citrusy flavors can provide a pleasant contrast to the richness of Danablu. The bitterness and bright hop aromas can cut through the creamy texture and enhance the cheese’s tangy characteristics.

Belgian Dubbel: The fruity and spicy notes of a Belgian Dubbel can complement the complex flavors of Danablu. The beer’s malt sweetness and hints of dark fruit can create an interesting interplay with the cheese’s tangy and salty profile.

Fruit Lambic: For those who enjoy contrasting flavors, a fruit lambic, such as raspberry or cherry, can provide a unique pairing experience with Danablu. The sweet and fruity lambic can provide a sweet-tart contrast to the cheese’s tanginess.

Dolcelatte

Beer Pairing: 

Belgian Tripel, Witbier, Amber Lager, Stout, Gose

Dolcelatte cheese, also known as Gorgonzola Dolce, is a soft and creamy blue cheese that originates from Italy. Its name translates to “sweet milk” in Italian, reflecting its mild and delicate flavor compared to its sharper and more pungent relative, Gorgonzola.

Dolcelatte cheese was created in the early 20th century by the Italian cheesemaker Galbani Company, that is a part of Groupe Lactalis. Seeking to develop a milder version of Gorgonzola cheese, Galbani experimented with the aging process and introduced a shorter aging period. This resulted in a cheese with a creamy texture, a pale ivory color, and a less assertive taste.

The production of Dolcelatte follows a similar process to that of Gorgonzola with a difference that it is made from the curd of only one milking. It starts with pasteurized cow’s milk, which is curdled using specific starter cultures and enzymes. The curds are then cut, drained, and gently mixed to encourage the growth of blue-green mold. The cheese wheels are left to age for a shorter period, typically around two to three months, during which the flavors develop and the characteristic blue veins form.

Dolcelatte gained popularity due to its milder taste, making it more accessible to a wider range of palates. It became a sought-after cheese in Italy and gradually gained recognition in international markets.The fat content in Dolcelatte is higher than Gorgonzola at about 50%. Suitable for vegetarians, it is served with grapes, used in a rich pasta sauce, and paired with Rose or Juicy Red, Port wine, and Venetian Merlot wines.

Also known as:Gorgonzola Dolce
Made from:pasteurized cow's milk
Origin:Italy
Region:Various Northern Provinces
Age:2 - 3 months
Texture:soft creamy
Rind:natural, rough, hard and grey/pinkish in color
Color:with blue veins
Flavor:buttery, creamy, mild, sweet
Aroma:mild, milky
Vegetarian:Typically No
Wine:Rose, Juicy Red, Port wine, Venetian Merlot

Beer Pairing Description: 

Stout: The bold and roasted flavors of a stout can stand up to the creamy and tangy nature of Dolcelatte. The beer’s dark maltiness and hints of chocolate and coffee can provide a pleasant contrast to the cheese, creating a harmonious pairing.

Witbier: A witbier, with its light and refreshing qualities, can be a delightful pairing for Dolcelatte. The beer’s crispness, subtle spiciness, and citrus notes can complement the creaminess and tanginess of the cheese.

Gose: The tart and slightly salty nature of a gose can create an interesting pairing with Dolcelatte. The beer’s sourness and touch of salinity can contrast with the creamy and tangy flavors of the cheese, offering a unique taste experience.

Amber Lager: An amber lager, with its balanced maltiness and smooth character, can provide a pleasant backdrop for the flavors of Dolcelatte. The beer’s caramel notes and mild bitterness can complement the tangy and creamy aspects of the cheese.

Belgian Tripel: The complex and fruity flavors of a Belgian Tripel can harmonize with the creamy and tangy taste of Dolcelatte. The beer’s effervescence, sweetness, and spicy notes can create a delightful contrast and balance.

Dorset Blue Vinny

Beer Pairing: 

Brown Ale, Porter, Dunkelweißen, Belgian Dubbel, Saison

Dorset cheese, known by various names such as Dorset Blue, Blue Vinny, and Blue Veiny, is a traditional English cheese with a rich history dating back several centuries. Its origins can be traced to the county of Dorset in southwestern England.

The cheese-making tradition in Dorset can be dated as far back as the 18th century. It was initially produced by local farmers who utilized surplus milk from their dairy herds. The cheese gained popularity among the locals and soon became a regional specialty.

Dorset cheese is a blue cheese, characterized by its distinctive blue veins running through its crumbly texture. Traditionally, it was made using raw cow’s milk, but today, pasteurized milk is often used due to regulations. The cheese is typically aged for several months, allowing the blue mold to develop and impart its unique flavor.

Historically, Dorset cheese was made in farmhouses and small dairies throughout the region. However, with the advent of industrialization and commercial cheese production, its popularity declined in the early 20th century. By the mid-20th century, only a few artisanal producers remained, working diligently to preserve this traditional cheese.

In recent years, there has been a resurgence of interest in traditional and artisanal cheeses, including Dorset cheese. Artisan producers have revived the old recipes and techniques, striving to recreate the authentic flavors and textures of this historic cheese. Today, Dorset cheese enjoys a modest but devoted following, both locally and among cheese enthusiasts worldwide.

Also known as:Dorset Blue, Blue Vinny, and Blue Veiny
Made from:unpasteurized cow's milk
Origin:England
Region:Dorset
Age:12 to 18 months
Texture:crumbly
Rind:Mold ripened
Color:Blue veined
Flavor:savory, strong
Aroma:strong
Vegetarian:Yes (vegetarian rennet)
Wine:Cabernet, Red Zinfandel

Beer Pairing Description: 

Dunkelweißen: Dunkelweißen, a German dark wheat beer, can be an excellent choice to pair with Dorset Blue Vinny. The beer’s malty sweetness and banana-clove esters can contrast the tangy and salty flavors of the cheese, creating a delightful balance between the two.

Porter: A porter, known for its roasted malt and chocolate undertones, can provide a rich and robust pairing with Dorset Blue Vinny. The beer’s complexity can enhance the cheese’s tangy and salty notes.

Brown Ale: The nutty and caramel flavors of a brown ale can complement the tanginess of Dorset Blue Vinny. The beer’s maltiness can provide a pleasant backdrop to the cheese’s crumbly texture and rich flavors.

Belgian Dubbel: A Belgian Dubbel, with its dark fruit and caramel notes, can create a harmonious pairing with Dorset Blue Vinny. The beer’s sweetness can balance the cheese’s tanginess and enhance its depth of flavor.

Saison: A saison, with its earthy and peppery notes, can complement the tangy and salty profile of Dorset Blue Vinny. The beer’s effervescence can help cleanse the palate and prepare it for the next bite of cheese.

Fourme d’Ambert AOC

Beer Pairing: 

Gueuze, Farmhouse Ale, Witbier, Scotch Ale, Barleywine

Fourme d’Ambert, also known as Ambert, is a time-honored cheese hailing from the Auvergne region of France and boasts a rich history dating back almost a millennium to the Roman occupation. The art of crafting this unique cheese is said to have been developed by the Druids and Gauls. In 2002, it earned its own AOC (Appellation d’Origine Contrôlée) designation, distinguishing it from Fourme de Montbrison, an identical cheese.

This traditional farmhouse blue cheese is produced in both cooperative and artisanal settings. The production of Fourme d’Ambert involves a meticulous process. The cheese is made from raw cow’s milk, which is curdled using natural rennet. The curds are then molded into cylindrical shapes and pierced to allow the growth of blue mold. The cheese is aged for a minimum of 28 days, during which it develops its distinctive creamy texture, ivory-colored paste, and characteristic blue veins.

Throughout its history, Fourme d’Ambert has been celebrated for its unique flavor profile. It boasts a balanced combination of sweet, nutty, and tangy notes, with the blue mold lending a subtle earthy and spicy undertone.

Today, Fourme d’Ambert is not only cherished in its native region but also enjoyed by cheese lovers worldwide. It is commonly used in culinary preparations, from cheese platters and salads to sauces and baked dishes, adding a touch of sophistication and depth of flavor. Its rich history and exceptional taste make Fourme d’Ambert a true gem among French cheeses.

Also known as:Ambert
Made from:pasteurized or unpasteurized cow's milk
Origin:France
Region:Auvergne, Rhône-Alpes
Age:minimum 28 days
Texture:creamy, dense and supple
Rind:natural, light brown
Color:creamy with abundant blue mold
Flavor:savory, sharp, smooth, tangy
Aroma:fruity, strong, woody
Vegetarian:No
Wine:Sauternes, Rhone, Pinot Noir, Syrah

Beer Pairing Description: 

Farmhouse Ale: A farmhouse ale, also known as a saison, with its fruity and spicy characteristics can create an interesting contrast with Ambert cheese. The beer’s effervescence and dry finish can refresh the palate.

Gueuze: Gueuze, a traditional Belgian blend of lambic beers, with its tart and funky flavors, can pair exceptionally well with Ambert cheese. The beer’s acidity can cut through the richness of the cheese and create a harmonious combination.

Barleywine: The intense and malty profile of a barleywine can stand up to the robust flavors of Ambert cheese. The beer’s high alcohol content and complex sweetness can complement the cheese’s tanginess.

Witbier: The light and refreshing character of a witbier can provide a pleasant balance to the tanginess of Ambert cheese. The beer’s citrus and coriander notes can complement the cheese’s flavors.

Scotch Ale: The malt-forward and caramel flavors of a Scotch ale can harmonize with the rich and tangy qualities of Ambert cheese. The beer’s full body and subtle smokiness can add depth to the pairing.

Gorgonzola DOP

Beer Pairing: 

Belgian Dubbel, Stout, Porter, Brown Ales Barleywine

Gorgonzola, known also as Straechino di Gorgonzola, is the principal blue-green veined cheese of Italy. It is said to have been made in the Po Valley since 879 AD. Over time, Gorgonzola gained popularity in Italy and beyond. In the 12th century, it was mentioned in writings by renowned Italian poet Dante Alighieri. By the 16th century, it had become a favorite cheese among the nobility. Gorgonzola received its official recognition and protection in 1955 when it was granted the designation of origin (DOP) by the Italian government. 

Gorgonzola was formerly was made during September and October, because winter conditions were favorable for curing; however curing caves have been built in cliffs in the Alps, especially near Lecco, and it is now made throughout the year. It is made also in numerous other countries; in the United States, it is made mostly in Wisconsin and Michigan.

The interior of the cheese is mottled with blue-green veins like those in Roquefort. In Italy, the mold is called Penicillium glaucum rather than P. roqueforti —the name used in the United States—but it is the same mold, at least in some instances. 

Gorgonzola cheese undergoes a unique aging process that contributes to its distinct characteristics. To initiate the growth of mould spores, metal rods are swiftly inserted and removed during the aging period, creating air channels. These channels provide an ideal environment for the mould spores to develop into hyphae, resulting in the creation of the cheese’s characteristic veining.

Typically, Gorgonzola is aged for a period of three to four months. The duration of the aging process plays a crucial role in determining the cheese’s consistency and texture. As it ripens, the cheese gradually becomes firmer.

Also known as:Straechino di Gorgonzola
Made from:pasteurized cow’s milk
Origin:Italy
Region:Lombardia and Piemonte
Age:2 to 4 months
Texture:Firm, crumbly
Rind:natural
Color:ivory with plentiful veining, turning more yellow with age
Flavor:piquant, earthy
Aroma:nutty
Vegetarian:No
Wine:Riesling, Cabernet Sauvignon, Barolo, Sauternes, Gewürztraminer

Beer Pairing Description: 

Stout: A rich and robust stout, with its dark malts and hints of chocolate and coffee, can complement the strong and tangy flavors of Gorgonzola. The beer’s roasted notes and creamy texture can harmonize with the cheese, creating a decadent pairing.

Barleywine: The intense maltiness and high alcohol content of a barleywine can stand up to the pungent flavors of Gorgonzola. The beer’s sweet caramel and toffee notes can provide a pleasant contrast to the cheese’s sharpness.

Belgian Dubbel: The fruity esters and malty sweetness of a Belgian Dubbel can balance the strong flavors of Gorgonzola. The beer’s medium body and complex flavors can complement the cheese, creating a harmonious combination.

Brown Ale: A malty and nutty brown ale can offer a smooth and mellow pairing with Gorgonzola. The beer’s caramel notes and moderate bitterness can enhance the cheese’s creamy texture and robust flavors.

Porter: A porter, with its combination of roasted malts, chocolate, and subtle bitterness, can provide a pleasant pairing with Gorgonzola. The beer’s flavors can complement the cheese’s creamy texture and tangy profile.

Lanark Blue

Beer Pairing: 

Porter, Weißbier, Gueuze, Saison, Pilsner

Lanark Blue Cheese is a Scottish Ewe’s Blue cheese known for its sharp and clean flavor, often considered the Scottish counterpart to the famous French Roquefort. It is lovingly crafted by Errington Cheeses, a small, family run farm and cheese company nestled at the foot of the Pentland Hills in South Lanarkshire, within the beautiful Southern Uplands of Scotland. In 1983, the journey into cheese making commenced on a small scale. As demand for their exceptional cheese grew, the farming enterprise shifted its focus to accommodate the need for ewes’ milk, ensuring a consistent supply to meet the increasing appetite for Lanark Blue Cheese.

Lanark Blue Cheese undergoes a maturation process that spans different durations, depending on the time of the year. During the early season, it is matured for six weeks. However, as the Christmas season approaches, the maturation period extends up to eight months, aligning with the festive period and Burns night celebrations.

The unique seasonal aspect of Lanark Blue Cheese is closely tied to the sheep’s milking schedule, which occurs from January to September. As a result, the cheese exhibits variations based on the time of year it is produced. Cheese crafted during the spring season exudes a fresh and sweet profile. With a shorter maturation period, these cheeses retain a milder character. The delicate blue veins running through the cheese provide a subtle blue flavor that enhances the overall taste experience.

On the other hand, Lanark Blue Cheese meant for Christmas time and Burns night matures for a more extended period. This lengthier aging process allows the flavors to intensify and the cheese to develop a more robust and pungent profile. The blue veins within this cheese become more pronounced, contributing to a more assertive blue flavor that aficionados of stronger cheeses appreciate.

Also known as:Scotland's Roquefort
Made from:unpasteurized sheep’s milk
Origin:Scotland
Region:Lanarkshire
Age:6-12 weeks, and up to 8 months
Texture:creamy
Rind:natural
Color:yellow
Flavor:Sharp, clean blue
Aroma:strong
Vegetarian:Yes (Vegetarian rennet)
Wine:Rioja, Bordeaux. Sauternes, Barolo

Beer Pairing Description: 

Gueuze: This traditional Belgian sour beer can provide a pleasant contrast to the richness of Lanark Blue. The beer’s tartness and effervescence can cut through the creamy texture and enhance the cheese’s tangy flavors.

Weißbier: A light and crisp wheat beer can provide a refreshing backdrop for the flavors of Lanark Blue. The beer’s citrusy and herbal notes can complement the cheese’s tanginess without overpowering it.

Saison: The rustic and spicy characteristics of a saison can provide an interesting contrast to Lanark Blue. The beer’s peppery and fruity flavors can complement the cheese’s tanginess and create a unique taste combination.

Porter: A smooth and chocolatey porter can pair well with the rich and creamy Lanark Blue. The beer’s roasted malt flavors can enhance the cheese’s depth and create a luscious pairing.

Pilsner: For a lighter and more refreshing pairing, consider a crisp and clean pilsner. The beer’s mild hop bitterness and delicate flavors can provide a palate cleanser between bites of Lanark Blue.

Maytag Blue

Beer Pairing: 

Amber Ale, India Pale Ale, Pilsner, Porter, Belgian Witbier

In the space of one hundred years, Frederick Maytag, the son of German immigrants, settled in Iowa in the 1860’s, and after finding success in establishing a farm implement company, designed a washing machine that would eventually catapult the company to fame and fortune.

Frederick’s son, Elmer, was an entirely different character, finding much more satisfaction in establishing a herd of award winning Holstein-Friesian cows. Elmer’s son Frederick II, inherited both the farm and his grandfather’s business acumen establishing Maytag cheese production in 1941.

Cow’s milk for production is sourced from the farm’s own herd and is homogenized prior to cheesemaking. It is then heated, cultures and rennet added, and after the curd has formed, cut into cubes in the vat. The whey is then drained off and the remaining curds are mixed with a blue mold powder before being scooped into hoops and pressed. After unmolding, the young cheeses are soaked in a brine solution for several hours before being transferred to the maturing caves to further aging.

During the four to six-month aging process, wheels are pierced to allow air into the interior. The enzymes and bacteria react with the air, allowing for the development of the blue veins throughout the cheese.

The texture of Maytag Blue is firm, moist and slightly crumbly with an ivory colored paste shot through with sapphire colored blue veins. Flavors are rich and creamy-like, with an assertive salty note and a savory finish

Also known as:-
Made from:cow’s milk
Origin:United States
Region:Iowa
Age:4 - 6 months
Texture:firm, moist and slightly crumbly
Rind:rindless
Color:ivory colored paste, with sapphire colored blue veins.
Flavor:lemony, savory, tangy
Aroma:pungent, strong
Vegetarian:Yes (vegetarian rennet)
Wine:Riesling, Tawny Port, Syrah/Shiraz, Torgiano, Cayuga

Beer Pairing Description: 

India Pale Ale: The hop bitterness and citrusy notes in an IPA can cut through the richness of Maytag Blue. The beer’s bold flavors and hoppy profile provide a pleasant contrast to the cheese.

Porter: A porter with its roasted malt flavors, hints of chocolate, and medium body can pair well with Maytag Blue. The beer’s smoothness and balanced flavors provide a pleasant backdrop to the cheese’s tangy profile

Amber Ale: An amber ale with its malty sweetness and moderate hop bitterness can be a versatile pairing for Maytag Blue. The beer’s caramel notes can complement the tangy cheese, while the hops provide a subtle counterpoint.

Belgian Witbier: The refreshing and citrusy characteristics of a Belgian Witbier can provide a delightful contrast to the tanginess of Maytag Blue. The beer’s light and crisp profile can balance the cheese’s richness.

Pilsner: For a lighter and refreshing option, a crisp and clean pilsner can pair well with Maytag Blue. The beer’s light maltiness and subtle hop bitterness can provide a simple and enjoyable backdrop for the cheese’s robust flavors.

Point Reyes Original Blue

Beer Pairing: 

Barleywine, Amber Ale, Fruit Lambic, Brown Ale, Pilsner

Point Reyes Original Blue is a renowned blue cheese hailing from the Point Reyes National Seashore in California, USA. It is a product of the Point Reyes Farmstead Cheese Company, a family-owned and operated business that has been crafting artisanal cheeses since 2000.

The origins of Point Reyes Original Blue can be traced back to the arrival of the Giacomini family in Point Reyes in the early 1900s. They established a dairy farm on the land and began producing milk for the local community. It was not until the turn of the millennium that the family ventured into cheesemaking.

Inspired by the rich milk from their herd of Holstein cows grazing on the lush coastal grasses, the Giacominis decided to create their own blue cheese. They hired skilled cheesemakers and collaborated with experts to develop their recipe and perfect their craft.

Point Reyes Original Blue is crafted using traditional techniques inspired by European methods. The cheesemakers hand-ladle the curds and pierce each wheel by hand to encourage the growth of blue mold. The cheese wheels are then aged in special aging rooms, allowing the flavors to develop and mature over time.

The cheese itself is characterized by its beautiful marbling of blue veins throughout a creamy and crumbly paste. It offers a bold and tangy flavor profile with hints of sweet cream and earthy undertones. Point Reyes Original Blue has received numerous accolades and recognition for its exceptional quality, including awards at prestigious cheese competitions.

Also known as:Original Blue
Made from:unpasteurized cows’ milk
Origin:USA
Region:California, San Francisco area
Age:3.5 months
Texture:buttery and creamy
Rind:natural
Color:white, blue-veined
Flavor:bold with hints of sweet milk and a peppery finish
Aroma:fresh, milky, strong
Vegetarian:Yes (microbial vegetarian rennet)
Wine:Cabernet Sauvignon, Viognier, Syrah

Beer Pairing Description: 

Amber Ale: An amber ale, with its balance of maltiness and hop bitterness, can pair well with the blue cheese. The beer’s caramel flavors and moderate bitterness can create a harmonious combination with the cheese’s bold and tangy profile.

Fruit Lambic: The sweet and tart characteristics of a fruit lambic, such as cherry or raspberry, can offer a contrasting yet complementary pairing with the blue cheese. The fruity flavors of the beer can provide a refreshing balance to the cheese’s richness.

Brown Ale: A nutty and slightly sweet brown ale can complement the creamy and tangy qualities of Point Reyes Original Blue Cheese. The beer’s malt-forward profile and subtle bitterness can create a harmonious combination.

Pilsner: For a lighter and refreshing pairing, a crisp and clean pilsner can be an option. The beer’s light maltiness and mild bitterness can provide a palate-cleansing effect, allowing the blue cheese’s flavors to shine.

Barleywine: The strong malt backbone and rich sweetness of a barleywine can match the intensity of Point Reyes Original Blue Cheese. The beer’s caramel and toffee notes can complement the cheese’s creamy texture and enhance its tangy flavors.

Roquefort AOC

Beer Pairing: 

Gueuze, Porter, Belgian Tripel, Amber Ale, Weißbier

Roquefort AOC, one of the world’s most renowned blue cheeses, has a rich history that dates back centuries. Its origin can be traced to the region of Roquefort-sur-Soulzon in southern France. Roquefort was reported to be a favorite of Emperor Charlemagne, and by the people of France it is known as the ‘cheese of kings and popes’.

Roquefort’s history as a recognized cheese began in the 15th century when it gained popularity among the French nobility. In 1411, Charles VI granted exclusive ripening rights to the village of Roquefort-sur-Soulzon, making it the official birthplace of Roquefort cheese. In 1925, Roquefort was granted the coveted Appellation d’Origine Contrôlée (AOC) status, making it the first cheese to receive such protection in France. The AOC designation ensures that Roquefort can only be produced using specific methods and ingredients within the designated region.

The production of Roquefort remains a traditional and carefully regulated process. It is made from raw sheep’s milk, primarily sourced from the Lacaune breed of sheep. After the milk is curdled, the cheese wheels are left to age in the natural caves of Roquefort-sur-Soulzon, where the Penicillium roqueforti mold thrives. The mold imparts the characteristic blue veins and distinctive flavor to the cheese.

Roquefort AOC continues to be highly regarded for its exceptional quality and unique flavor profile. Its salty and tangy taste, coupled with its creamy texture, has made it a beloved cheese worldwide. Whether enjoyed on its own, crumbled over salads, or paired with fruits and wine, Roquefort AOC remains an iconic symbol of French culinary heritage and craftsmanship.

Also known as:-
Made from:unpasteurized sheep’s milk, mostly Lacaune sheep
Origin:France
Region:Roquefort-sur-Soulzon
Age:3 to 9 months, with at least 3 months in limestone caverns
Texture:crumbly
Rind:natural, foil-wrapped
Color:ivory with deep blue mold
Flavor:pungent, peppery
Aroma:sheep’s milk notes
Vegetarian:No
Wine:Riesling, Merlot, Sauternes, Maury, Châteauneuf-du-Pape

Beer Pairing Description: 

Gueuze: Gueuze, a Belgian sour beer, with its tart and funky flavors, can create an interesting contrast with Roquefort. The beer’s acidity can cut through the cheese’s creaminess and enhance its tangy qualities.

Weißbier: A light and refreshing wheat beer can provide a clean and crisp pairing for Roquefort. The beer’s citrusy and spicy notes can complement the cheese’s saltiness and add a refreshing element.

Porter: A porter, with its malt-driven flavors of chocolate, caramel, and nuttiness, can create a harmonious pairing with Roquefort. The beer’s smoothness can complement the creamy texture of the cheese.

Belgian Tripel: The fruity and spicy character of a Belgian Tripel can balance the intense flavors of Roquefort. The beer’s effervescence and higher alcohol content can cut through the richness of the cheese.

Amber Ale: An amber ale, with its malt-forward profile and balanced flavors, can provide a pleasant pairing for Roquefort. The beer’s caramel sweetness and subtle hop bitterness can complement the cheese’s tanginess.

Saint Agur

Beer Pairing: 

Amber Ale, Sour Ale, Witbier, Fruit Beer, Pilsner

Hailing from the renowned Auvergne region in central France, Saint Agur is a luscious and velvety blue cheese that stands proudly alongside its regional counterparts such as Bleu d’Auvergne and Fourme d’Ambert. Despite their formidable presence, Saint Agur has carved its own distinct reputation with its milder yet delectable blue cheese profile.

The production process of Saint Agur involves using local pasteurized cow’s milk local milk predominantly from Montbéliarde cows, and adding selected cultures, including Penicillium Roqueforti, which gives the cheese its distinctive blue veins. After the curdling process, the curds are cut and molded into cylindrical forms. The young cheese is then repeatedly pierced with needles to promote the growth of blue mold throughout the interior, resulting in its characteristic marbled appearance.

After the initial aging, which lasts for a few weeks, the cheese is transferred to cellars for further maturation. During this aging period, which typically lasts around 60 days, the cheese develops a creamy texture and complex flavors. The aging process allows the flavors to mellow while the blue mold continues to grow, adding depth and character to the cheese.

Since its creation, Saint Agur cheese has gained popularity both in France and internationally. It has received numerous awards for its exceptional taste and quality. The cheese is known for its buttery and smooth texture, balanced with a rich and tangy flavor profile. The blue veins add a complex and slightly salty taste, making it a favorite among blue cheese enthusiasts.

Also known as:-
Made from:pasteurized cow’s milk
Origin:France
Region:Auvergne, Monts du Velay
Age:60 days
Texture:smooth creamy
Rind:natural
Color:pale ivory with blue veins
Flavor:Blue character with a buttery finish
Aroma:Milky, strong
Vegetarian:Usually Not
Wine:Brouilly, Jurancon, Porto, Chardonnay, Syrah, Banyuls

Beer Pairing Description: 

Sour Ale: The bright acidity and fruity flavors of a sour ale can provide a refreshing contrast to the richness of Saint Agur. Look for sour ales with notes of tart fruits like cherries or raspberries.

Pilsner: A crisp and clean pilsner can act as a palate cleanser, allowing the tangy and creamy flavors of Saint Agur to shine. The beer’s light and effervescent nature pairs well with the cheese’s creamy texture.

Witbier: A refreshing and citrusy witbier can provide a crisp contrast to the creaminess of Saint Agur. The beer’s subtle spice notes, often including coriander and orange peel, can enhance the cheese’s flavors.

Amber Ale: An amber ale with its balanced malt sweetness and moderate hop bitterness can complement the flavors of Saint Agur. The beer’s caramel and biscuit notes add depth to the pairing.

Fruit Beer: A fruit beer, such as a raspberry or cherry beer, can create an interesting contrast with Saint Agur. The fruit flavors can add a layer of sweetness and acidity to balance the cheese’s tanginess.

Shropshire Blue

Beer Pairing: 

Porter, Stout, Weißbier, India Pale Ale, Scottish Ale

Shropshire Blue Cheese’s color orange stems from Bixa Orellana, a natural food-coloring substance which has been using for a long time by the indigenous peoples of South America. This cheese was created in the seventies at the dairy Stuart Castle, in Inverness, Scotland, by Andy Williamson. The cheese was first known under the names Inverness-shire Blue or Blue Stuart; the latter was chosen to increase its popularity, although there is no link to Shropshire County. After the dairy Stuart Castle closed in 1980, Elliot and Hulme Harry Hanly, relaunched the production, but once again the production stopped quickly. Shropshire is now made by the dairies of Long Clawson, Leicestershire and Colston Basset in Nottinghamshire.

Shropshire Blue is made from pasteurized cow’s milk and is a variation of the traditional blue cheese recipe. The process begins by adding specific cultures and rennet to the milk, causing it to curdle. The curds are then cut and transferred to molds, where they are pressed to release excess whey. Afterward, the cheese is salted and left to age.

During the aging process, Shropshire Blue develops its distinctive blue veins. Needles are used to introduce the mold Penicillium roqueforti into the cheese, which gives it the characteristic blue marbling. The cheese is then left to mature in temperature and humidity-controlled rooms for a minimum of eight weeks. As it ages, the flavors become more complex and intense.

The aging period allows the flavors to develop and the texture to become creamy yet crumbly. Shropshire Blue typically has a rich and tangy flavor with a slightly sweet undertone. Its striking orange color, which comes from the addition of natural annatto dye during production, makes it visually distinct from other blue cheeses.

Also known as:Inverness-shire Blue, Blue Stuart
Made from:pasteurized cow’s milk
Origin:England
Region:Nottinghamshire
Age:3 months
Texture:creamy and smooth
Rind:natural, browning and turning rough with age
Color:bright orange, with green-blue veining
Flavor:creamy, full-flavored, sharp, strong, tangy
Aroma:slightly tangy, rich
Vegetarian:Yes (microbial rennet)
Wine:Bordeaux, Cotes-du-Rhone, Monbazillac, Sauternes

Beer Pairing Description: 

India Pale Ale: The bold hop bitterness and fruity flavors of an IPA can contrast with the creamy and tangy notes of Shropshire Blue. The hoppy profile can cut through the richness of the cheese and create an interesting flavor interplay.

Porter: The roasted malt flavors and hints of chocolate and coffee in a porter can harmonize with the creamy and nutty flavors of Shropshire Blue. The beer’s smoothness and slightly sweet finish can complement the cheese’s tanginess.

Stout: A stout, with its robust roasted malt flavors, can provide a hearty pairing for Shropshire Blue. The beer’s creamy texture and hints of coffee and dark chocolate can enhance the cheese’s rich and tangy profile.

Weißbier: A wheat beer’s refreshing and crisp nature can provide a contrasting pairing for Shropshire Blue. The beer’s subtle citrus and spice notes can cut through the creaminess of the cheese and create a bright flavor combination.

Scottish Ale: A Scottish ale’s malty backbone and subtle caramel notes can complement the creaminess and nuttiness of Shropshire Blue. The beer’s moderate sweetness can balance the tangy flavors of the cheese. 

Stichelton

Beer Pairing: 

Belgian Strong Ale, Gueuze, Saison, Amber Ale, Fruit Lambic

For centuries, the cherished Stilton blue cheese in England was traditionally crafted using raw milk. However, due to regulatory changes in the 20th century, the production of any cheese labeled as Stilton required the use of pasteurized milk. The last raw milk Stilton was produced in 1989.

In 2006, Joe Schneider, a cheesemaker, and Randolph Hodgson, the founder of Neal’s Yard Dairy, embarked on a project to revive the production of a traditional unpasteurized blue cheese. With this goal in mind, Joe and Randolph sought a farm located on the Welbeck Estate, near the borders of Sherwood Forest, where they could create their cheese.

However, they encountered an unexpected hurdle. The regulations outlined in the EU protected name documentation prevented them from labeling their creation as Stilton, so they came up with the name Stichelton, an old Anglo-Saxon name for the village of Stilton, that was listed the Domesday Book from the reign of William the Conqueror.

They forged ahead and created a unique blue cheese that showcased the unrivaled sensory experience and lasting flavor derived from unpasteurized milk. Though it couldn’t bear the Stilton name, their cheese captured the essence of tradition, craftsmanship, and innovation.

The character of Stichelton comes from the rich pastures of the Sherwood Forest in Nottinghamshire, which give the cheese flavors reminiscent of undergrowth and licorice.  The unctuous texture is created by the small amount of rennet which is added to slow down the acidification process. Stichelton is therefore a quality cheese, fit for a connoisseur.

Also known as:-
Made from:unpasteurized cows milk
Origin:England
Region:Nottinghamshire
Age:4-6 Months
Texture:creamy, fudgy
Rind:mold ripened
Color:ivory with blue veins
Flavor:buttery, caramel, creamy, savory, spicy, sweet
Aroma:rich
Vegetarian:No
Wine:Gewurztraminer, Monbazillac, Porto, Sauternes, Vouvray ou Montlouis moelleux

Beer Pairing Description: 

Belgian Strong Ale: The complex fruity esters, spicy phenols, and higher alcohol content of a Belgian Strong Ale can complement the strong flavors of Stichelton. The beer’s effervescence can help cleanse the palate between bites.

Gueuze: Gueuze, a Belgian sour beer, can provide a tangy and acidic counterpart to Stichelton’s richness. The beer’s sourness can interact with the blue cheese’s sharpness, creating a harmonious balance.

Saison: The rustic and spicy qualities of a saison can create an interesting pairing with Stichelton. The beer’s yeast-driven flavors, combined with its effervescence, can provide a refreshing contrast to the cheese.

Amber Ale: An amber ale, with its malt-forward profile and moderate bitterness, can harmonize with the flavors of Stichelton. The beer’s toasted malt notes can complement the cheese’s creaminess and nutty undertones.

Fruit Lambic: A fruit lambic, such as raspberry or cherry, can offer a delightful contrast to the richness and tanginess of Stichelton. The beer’s fruity and tart qualities can cut through the cheese’s creaminess and add a refreshing element to the pairing.

Stilton

Beer Pairing: 

India Pale Ale, Porter, Stout, Scotch Ale/Wee Heavy, Sour Beer

Stilton is a classic English cheese with a rich history dating back several centuries. Its origin can be traced to the village of Stilton in Cambridgeshire, England. However, despite its name, Stilton was not originally made in Stilton. Instead, it was traded and sold there, making the village famous for the cheese.

The exact beginnings of Stilton are somewhat debated, but it is believed to have emerged in the early 18th century. It was commonly produced in the counties of Leicestershire, Derbyshire, and Nottinghamshire. The cheese gained popularity due to its unique, rich flavor and creamy texture.

Stilton’s reputation continued to grow, and by the late 18th century, it was renowned and sought after across England. It even caught the attention of royalty, with King George IV being a notable fan of the cheese. The development of the railroad in the 19th century facilitated easier transportation of Stilton to London and other cities, further boosting its popularity.

Traditionally, Stilton was made from raw cow’s milk and matured for a minimum of nine weeks. However, changes in regulations and advancements in production methods led to the introduction of pasteurized versions. Today, Stilton is made from whole cow’s milk and allowed to ripen for 4 to 6 months, during which time it is skewered numerous times to encourage the growth of Penicillium roqueforti mold (also present in Roquefort cheese). This process creates a pale-yellow interior with blue-green veins. The texture is rich and creamy (45 percent fat) but slightly crumbly. The flavor has a mellow cheddar like quality with the pungency of blue cheese.

Stilton is characterized by its crumbly yet creamy texture, distinct blue veins, and a rich, savory flavor with hints of nuttiness. It is often enjoyed on its own, paired with fruits and nuts, or used in various recipes like salads, soups, and sauces.

Also known as:Stilton Blue
Made from:pasteurized cow's milk
Origin:England
Region:Derbyshire, Nottinghamshire and Leicestershire
Age:9 to 14 weeks
Texture:semi-soft, crumbly, creamier with increasing age
Rind:natural, with a reddish mold forming
Color:Ivory with substantial blue-green veining
Flavor:smooth, creamy, slightly acidic
Aroma:strong
Vegetarian:No
Wine:Riesling, Merlot, Sauvignon, Sémillon, Cahors, Madiran

Beer Pairing Description: 

Sour Beer: The tartness of a sour beer, such as a Flanders Red Ale or Gueuze, can cut through the richness of Stilton while adding a tangy and acidic component to the pairing. The contrast between the cheese and the beer can be quite intriguing.

Stout: A classic pairing, the roasted malt flavors and creamy texture of a stout beautifully complement the rich and tangy profile of Stilton. The beer’s robustness and hints of chocolate or coffee create a harmonious combination.

Porters: Similar to stouts, porters offer roasted flavors and a smooth body that pairs well with Stilton. The combination creates a balance of sweetness, bitterness, and tanginess.

India Pale Ale: An IPA with its hoppy bitterness can cut through the creamy texture of Stilton, creating an interesting contrast. The beer’s citrus and piney notes add a refreshing element to the cheese.

Scotch Ale/Wee Heavy: The malty sweetness, caramel, and dark fruit flavors of a Scotch ale can complement and enhance the flavors of Stilton. The beer’s full-bodied nature pairs well with the cheese’s creamy and tangy character.

Valdeón DO

Beer Pairing: 

Gose, Barleywine. Farmhouse Ale, Fruit Beer, Weißbier

Valdeón cheese is a traditional blue cheese that originates from the rugged mountainous region of Valdeón in northern Spain. Nestled in the province of León, this cheese has a rich history dating back centuries. The cheese is made from a seasonal balance of cow, goat, and sometimes sheep’s milk. This contributes to its distinctly bold, sophisticated, and spicy flavor

Valdeón cheese undergoes an aging process within the caves scattered across the Valdeón Valley, located in the northwest region of Castilla-Leon. This time-honored tradition has been practiced for centuries in this area. The cheese is carefully aged for a minimum of two months, allowing it to develop its desired flavor and texture.

Valdeón undergoes a unique process due to the specific climate found within its caves. Unlike the more humid Cabrales caves, the Valdeón caves offer a drier environment. This variance in humidity makes the Valdeón cheese less susceptible to certain molds, which contribute to the robust flavor profile typically associated with Cabrales.

Valdeón cheese possesses a captivating character, striking a balance between assertiveness and smoothness. Its aging process results in a complex assortment of flavors that delight the palate. The cheese delivers a captivating taste experience without overwhelming harshness, showcasing its refined and nuanced qualities.

This DOP Spanish blue cheese is often sold as Cabrales in the United States because its flavor is similar to that bold blue, but is slightly tamer. It, therefore, appeals to a wider range of palates. The cheese is wrapped in plageru (sycamore) or chestnut leaves before being sent to market.  

Also known as:Cabrales, Queso de Valdeón
Made from:pasteurized Cow, Goat and sometimes sheep's milk
Origin:Spain
Region:Castilla y León / or Picos de Europa
Age:Minimum 2 months
Texture:Moist and flaky
Rind:natural
Color:pale yellow with blue-green veins
Flavor:slightly lactic, buttery
Aroma:pepper notes
Vegetarian:No
Wine:Riesling, Sancerre, Beaujolais, Muscat,

Beer Pairing Description: 

Barleywine: The bold and complex nature of a barleywine can stand up to the strong flavors of Valdeón. This beer style’s high alcohol content, rich maltiness, and fruity undertones can create a pairing that is both robust and satisfying.

Weißbier: A wheat beer, such as a German Hefeweizen or Belgian Witbier, can offer a refreshing contrast to Valdeón. The beer’s light body, citrusy notes, and crisp carbonation can provide a palate-cleansing effect while still complementing the cheese’s creaminess.

Farmhouse Ale: The rustic and slightly funky characteristics of a farmhouse ale, also known as a Saison, can complement the tangy and earthy flavors of Valdeón. The beer’s spicy and fruity undertones can create an intriguing pairing.

Fruit Beer: Consider pairing Valdeón with a fruit beer, such as a cherry or raspberry ale. The beer’s natural fruit sweetness and acidity can provide a vibrant contrast to the cheese, creating a delightful interplay of flavors.

Gose: A gose, a sour and salty beer style, can offer a unique and surprising pairing with Valdeón. The beer’s tartness and salinity can cut through the cheese’s richness and enhance its tangy profile. 

Fresh Cheese
Soft Cheese
Semi-Soft
Semi-Hard
Hard Cheese
Blue Cheese

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