[title type=”h1″ class=””]Choose Your Bleu[/title]
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[blockquote]”Poets have been mysteriously silent on the subject of cheese.”
G. K. Chesterton [/blockquote]
Bleu, the daring darling of the cheese family, has a reputation for smell, sight, and taste. That signature streak of flavour enhances every dish you can imagine, from steak and chicken, to salads, risotto, pasta, and spreads.
Benedictine Bleu – Canada’s award-winning blue cheese, produced in the Eastern townships of Quebec at the Abbeye de Saint-Benoit-du-lac, by the Benedictine monks. Made with pasteurized cow`s milk, it is a slightly crumbly, a slightly piquante flavour, and aged three months. It goes well with fruit, steak, and served as a versatile table cheese. Ask for our smoked version. It’s heavenly!
Bleu d’Auvergne – A French farmhouse cow’s milk bleu, named after the mountain region where is it made. Moist, creamy, with a sharp clean taste and hints of melted butter. It resembles Roquefort. A great table cheese, served with nuts, fruit, and medium wines.
Bleu d’Elizabeth – A delicious homage to the Eastern Townships hamlet of Ste. Elizabeth de Warwick (Quebec). Produced by Le Fromagerie de Presbytere from raw, organic cow’s milk, it is one of Canada’s finest cheeses. The texture is similar to an Irish Cashel but you neeed to taste it to believe it.
Bresse Bleu – From the Rhone region of France, developed during WWII. This cow’s milk cheese is perfect for table serving, it’s a great alternative to stronger bleu cheeses. A sweet, spicy tang, similar in texture to Cambazola (when available).
Cambazola – Made in Germany with cow’s milk, Cambazole was created in the 70s, with a smooth rich texture (thanks to the addition of cream to the recipe). It’s mildly spicy and slightly sour and sweet in taste, with a rich, creamy texture.
Danish Bleu – Light, bright, and blue veined, this lovely semi-soft cheese is sharp, salty, creamy and delivers a pungent kick. Incredible with beef, with fruits and vegetables, and desserts. Enjoy it with light breads and crackers.
Ermite – From the same Benedictine Abbeye de Saint-Benoit-du-lac in the Eastern Townships of Quebec, this cow`s milk cheese, this cheese is cured up to six weeks.
Fourme D’Ambert – Made from cow’s milk, this supple dense bleu French cheese has a savoury, nutty flavour. It’s best served on the table with fruits, nuts and medium wines.
Irish Cashel Farmhouse Blue – This cow`s milk cheese is buttery, stick-to-your palette, decadent blue cheese. It comes from Tipperary in the early 90s, under the shadow of the Rock of Cashel. The milk comes from the cheesemaker`s own herd of cattle, it is excellent spread thickly on warm walnut bread. A nice port or full bodied red wine and dark beer goes well.
Gorgonzola – A northern Italian cow`s milk cheese, great just on a plate, in pastas, appetizers, it has many uses. It imparts a sharp spicy flavour which contrasts its rich, creamy texture. It is Italy`s most infamous cheese.
Gorgonzola Piccante or Dolce – A blue-veined cow`s milk cheese from Italy, creamy and crumbly, it’s fantastic on penne and rigatoni, or sprinkled on pizza or breads.
Roquefort – A historic blue/green veined or dotted cheese, is made from only one breed of sheep`s milk, aged in caves in the Roquefort area of France. Truly an exquisite piece de resistance. The flavour starts mild, with a tangy, sweet and smokey finish. Excellent with beef, pasta, and with fruits and desserts. Say Cheese carries Le Petit Cave, Cosse Noir, and La Societe. Magnifique!
St. Augur – One of the most popular bleu cheeses sold at Say Cheese, this cow`s milk cheese comes from the Auvergne region of France. It is a recent introduction (1986) with a moist creamy texture, and spicy bleu cheese taste with nutty undertones. It is far milder than most true bleu cheeses. This is the cheese that converts non-bleu cheese eaters. While it has many culinary uses (salads and dressings, pasta, etc.) it is best enjoyed as a table cheese. Best served with a mild to bold red, Merlot to Cabernet.
Shropshire Blue – Think of Stilton cheese but with an orange hue, slightly crumbly, milder than standard blue, but has all the kick you would expect. This cow`s milk English cheese goes well with any version of a fine port. Add it in to risotto, crumble on beef or chicken just before serving, and mix into warm dips. Oooh, and try it crumbled in risotto. Fabulous.
Stilton – The king of cheese, England`s Blue Stilton has magnificent depth. It can only be made in specified counties in Britain and is still made from the original recipe of housewife Elizabeth Scarbrow from the 1700s. Ivory coloured, with blue veins, the taste is creamy, rich, and complex. One of the world`s memorable bleu cheeses, pairs well with walnuts, pears, port wines, reds. A dream when potted, fantastic in all types of recipes. Try it with your scrambled eggs!
Looking for Fruited Stilton? – Young, white stiltons made from cow’s milk have a fresh lemon acidity, infused with fruit combinations. Say Cheese Fromagerie offers Mango Ginger, Apple Pear, Apricot and Lemon. Awesome with fruited crackers and light wines. They’re the talk of the party!
The above cheese list is part of the core lineup of selections offered at Say Cheese Fromagerie. Visit us regularly for new and exciting additions.
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