Category Archives: blue
Valedon is wrapped in chestnut leaves or maple leaves. The cheese has a very intense blue flavor and is so surprising, because of its caramel like sweetness. It is salty at first but as you let this cheese melt into your mouth, you will taste the creaminess and enjoy the earthy mild aroma of the
St. Agur is a rich, creamy blue with a spicy blue flavor. Mild in flavor and not too salty in comparison to more traditional blues, St. Agur appeals to many palettes.
Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavor that takes between six to eight weeks to mature. Orange in color with blue veining, it enjoys a slightly tangy aroma and a crumbly, creamy texture.
The blue Juliette is made essentially the same way as its whiter chevre sister, but the blue one is made half with blue and half with white mould. It takes on a very mild blue taste and also grows softer and stronger as it ages.
Roaring Forties Blue is a full-flavored blue with a sweet, nutty character. The cheese is matured in blue wax, thus retaining its moisture and creating a smooth and creamy texture.
Crottin style cheese with white mould on the rind and dense, pleasant lactic flavour and light paste when young. At intermediate stage, blue moulds appear, the paste becomes soft under the round and yields stronger flavours. When fully aged, cheese rind will be grey/blue on surface, smaller in size and features dryer, dense, paste with
Gorgonzola is a creamy cow’s milk blue of quality unrivaled by other young or “dolce” Gorgonzolas. Although innoculated with the same blue mold found in spicier blues like Roquefort, this delicate, soft, and unctuous blue is mild and subtly sweet with fresh, grassy undertones.
The Celtic Blue is a soft, creamy blue cheese, with delicate blue veining and a limestone coloured natural rind, which is developed by specific ripening cultures. The typical blue taste is mild and not aggressive and is softened by a nice buttery aroma.
Geai Bleu is a moderately piquant blue with a pleasant balance of sweetness and mineral saltiness. It is smooth enough to spread on crostini, yet crumbly enough to use in salads of greens and fruits, Geai Bleu is an extremely versatile cheese.
Ciel de Charlevoix is a creamy, lightly-veined artisan cheese made with whole milk, with a subtle flavour and a pleasant bite. The aroma is mild, slightly fungal, while the flavour is subtle, but still distinctively ‘blue’. The interior is cream coloured with both green and blue veining.