Blue Cheese

This is the cheese set with Roquefort and then carefully pierced and stitched at various times during the curing process.

This cheese is carefully pierced or stitched during the ripening process. These holes allow air to enter the cheese and so activate the Roquefort bacteria. A bluish mould begins to grow in the 4th to 6th week of curing and will continue to grow until all the available air is used. The mould then flavours the surrounding cheese and the degree to which this happens and the sharpness of the flavour depends on the type of Roquefort chosen.

Blue cheese, being stronger and very individual in flavour, will appeal to those people who enjoy the terrior in the cheese.

Along with tasty white cheeses, like Evansdale Cheese Bay Yellow, these cheeses often appeal to older people, whose taste buds are mature. But this is certainly not always true and this cheese will appeal to a wide range of people.
 

Serving and Storage

Bay Blue is a creamy blue which is totally delicious on crackers but can also be used as a cooking cheese in any number of dishes.

It comes in the same size and shape as the Farmhouse Brie and will weigh between 1.2 and 1.3kg.

This particular blue makes an ideal cooking cheese where a gentle taste of the Roqueforte tradition is needed.

Blue Cheese as a general rule require a sweet wine, such as a late Riesling, as dry wine and many of the reds may leave a rather unpleasant taste in the mouth.