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Castello Danish Blue Cheese, 1 Pound, $13.99/lb
This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cow milk, it has a fat content of 25-30% (50-60% in dry matter) and is aged for eight to twelve weeks. Before aging, rods are used to pierce the formed curds to distribute the mold (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open. Danish Blue was invented early in the 20th century by a Danish cheesemaker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavor characterized by a sharp, salty taste. Danish Blue is often served crumbled on salads or as a dessert cheese with fruit.
Caves of Faribault AmaBlu Blue Cheese Crumbles, 5 Ounce, $6.99
A local artisan blue cheese with a rich, creamy flavor and pronounced piquant finish. Aged in underground sandstone cheese caves for 75 days. Melt atop a burger or steak, crumble over a salad or use in sauces. No gluten ingredients. No rBGH hormone used. Made in Faribault, Minnesota from raw cows milk.
Caves of Faribault AmaGorg Gorgonzola Cheese, 1 Pound, $21.99/lb
AmaGorg Gorgonzola is handmade and then carefully aged 90 days in the historic sandstone cheese cave of Faribault, MN. Cave ageing provides an ideal environment for the development of blue veining in the cheese and contributes to its rich, clean, natural flavor. The blue veined Gorgonzola style cheese is "sweeter" (less acidic) than our blue cheese. This cheese is somewhat sharper in flavor but still cleans up well. Made in Faribault, Minnesota from raw cow milk.
Caves of Faribault AmaGorg Gorgonzola Cheese Crumbles, 5 Ounce, $7.49
Blue veined Gorgonzola cheese is sweeter and drier than St. Pete blue cheese. Cave aged a minimum of 90 days. Pairs with dried fruit and nuts, crumble over salads, use in sauces or serve as a dessert cheese. No gluten ingredients. No rBGH hormone used. Made in Faribault, Minnesota from raw cows milk.
Caves of Faribault St. Pete's Select Blue Cheese, 1 Pound, $22.99/lb
Named after the type of sandstone that forms the caves, St. Pete's Select is Caves of Faribault's signature super premium American blue cheese. Wheels of St. Pete's are hand selected during each of the four grading steps and then cave aged for over 100 days. The flavor profile of St. Pete's Select has been described as complex, complicated yet delightfully intimate. A deliciously creamy mouth-feel and pronounced piquant sharpness are the hallmark characteristics of this classic American made blue.
Champignon Cambozola Black Label Blue Cheese, 1 Pound, $23.99/lb
Triple cream, soft-ripened artisan blue cheese from Kaserei features the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola. Due to a longer and colder aging process, Cambozola Black Label has a stronger flavor and creamier texture than original Cambozola. Enjoy on its own, pair with truffle honey, spread on burgers or use in sauces. Pair with Pinot Noir, Port wine, Porters and Stouts. Made from cow milk. Product of Germany.
Cropwell Bishop Blue Stilton Cheese, 1 Pound, $21.99/lb
A soft textured, tangy blue cheese equally at home on a cheese board or used in salad or sauce recipes. Cropwell Bishop is one of only six creameries in the world producing Stilton. Stilton is produced from a traditional recipe using pasteurized milk collected from farms in the three counties of Derbyshire, Leicestershire and Nottinghamshire. DOP (Protected Designation of Origin) status from the European Union. Made in England from cow milk.
Deer Creek The Blue Jay Cheese, 1 Pound, $25.99/lb
Bold, creamy blue cheese embedded with crushed juniper berries which impart an inviting pine flavor. Melt on grilled steak or roasted venison, slather on crusty breads or water crackers, or serve with apricots, dates or pears. Complimentary beverage pairings include: gin, brandy, red Zinfandel, sparkling wine, stout beers or warm apple cider. Made in Wisconsin from cow milk.
Gelmini Gorgonzola Dolce Cheese, 1 Pound, $14.99/lb
An Italian blue cheese also known as creamy or sweet gorgonzola. Aged for 50-60 days; completely handmade in the Lombardy region. This Gorgonzola Dolce has low acidity and a smooth, creamy texture. Wonderful paired with dried figs, fresh pears or walnuts; it also makes an excellent filling for ravioli or a creamy sauce for gnocchi. Produced from the finest local cow's milk.
Grand Noir Blue Cheese, 1 Pound, $23.99/lb
Incredibly soft and creamy blue cheese aged in a waxy black mantle that gives a distinctive flavour to it. Aromatic and sweet with a slightly piquant finish. Serve as a table cheese or use in salads and fine cooking. Made in Germany from pasteurized cow's milk.
Hook's Paradise Blue Cheese, 1 Pound, $19.99/lb
Double-cream blue cheese with a smooth, creamy and milder flavor than its original classic counterpart. Enjoy over salad, piled on top of your favorite burger or on a cheeseboard alongside other aged cheeses. Pair with red, dessert, fortified and sparkling wines. Won 2nd place at 2012 American Cheese Society competition. Made in Mineral Point, Wisconsin from cow milk.
Jasper Hill Farm Bayley Hazen Blue Cheese, 1 Pound, $29.99/lb
Bayley Hazen Blue was one of the first cheeses made as the Jasper Hill Creamery got up and running in 2003. The recipe is based on a British natural rind blue. This signature blue cheese has developed a loyal following because of its fudge-like texture, toasted-nut sweetness and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, elevating the grassy, nutty flavors of the raw cow milk. The complexity of Bayley means it's ideal for blue lovers but the balanced sweetness and mild spice make it approachable to a more timid audience. Try pairing with a fruity red dessert wine, toasty imperial stouts or a hunk of dark chocolate. Slicing makes for amazing burgers or salads, especially with caramelized onions.
Kaserei Champignon Cambozola Cheese, 1 Pound, $21.99/lb
Cambozola is a cow milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It is made from the same blue Penicillium roqueforti mold used to make Gorgonzola, Roquefort, and Stilton. Cream is added to the milk, giving Cambozola a rich consistency. The rind of the cheese is similar to the Camembert rind. Cambozola is considerably milder than either Gorgonzola or Camembert. The cheese name appears to be a portmanteau of Camembert and Gorgonzola, given that its flavor profile combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola. Product of Germany.
Point Reyes Blue Cheese, 1 Pound, $28.99/lb
Produced on the family farm since 2000, California's classic style blue cheese is rindless, all-natural and gluten-free. The addictive flavor is bold with hints of sweet milk and a peppery finish. Women Owned.
Roquefort Blue Cheese, 1 Pound, $23.99/lb
Roquefort is a sheeps milk blue cheese from the south of France, and together with Stilton and Gorgonzola is one of the great blue cheeses. The cheese is white, crumbly and slightly moist, with distinctive green veins. It has characteristic odor and flavor with a notable taste of butyric acid; the green veins provide a sharp tang. The overall flavor sensation begins slightly mild, then waxing sweet, then smoky, and fading to a salty finish. Enjoy next to figs, nuts and crusty French bread. Crumble over pizza, salads, pasta or enjoy blended into dressings and dips. Best paired with a sweet wine. Best served at room temperature.
Shepherd's Way Farms Big Woods Blue Cheese, 1 Pound, $39.99/lb
National award-winning local blue cheese hand made from 100% raw sheep's milk. Creamy and full-flavored, assertively spicy, peppery and tangy but big, beefy flavors held in check by naturally sweet notes from the sheep's milk. Use in salads or serve with honey or chocolate. Pair with a rich port or a sweet Muscadet or Riesling. Made in Nerstand, Minnesota by Cheesemaker Jodi Ohlsen.
