Carles Roquefort (Rouergue, France)
The perfectly balanced blue cheese. Piquant, richly flavored, creamy, crumbly sheep's milk blue that just melts in your mouth. Carles Roquefort has been made for centuries exclusively in the Aveyron district of south central France and is the only Roquefort still hand-ladled and made exclusively with rye bread.
Cashel Blue (Tipperary, Ireland)
Cashel Blue is made using pasteurized cow's milk and vegetable rennet. It is a soft and creamy blue cheese with light blueing when young and more thorough blueing when more aged. It tends to be on the milder side, but with a distinct combination of farmy flavors and minerality. It is the first farmstead blue made in Ireland.
Bleu d'Auvergne (Auvergne, France)
Bleu d'Auvergne is made in the traditional manner from pasteurized cow's milk. Creamier than Roquefort, Bleu d'Auvergne is soft and buttery with some salt in the finish. Not as aggressive as other blues, this pale yellow cheese with greenish-blue veins is mildly spicy with notes of grass and regional wild flowers.
Fourme d'Ambert (Auvergne, France)
Rich, thick, liberally pocked cylinders of cow's milk blue beneath a smooth, firm rind smelling of cave. It has a thin, yellowish rind mottled with sandy molds. Its interior is bone white with distinctive bluing. Although its scent is very earthy, Fourme d'Ambert has a creamy and mild flavor with a slightly nutty finish.
Bayley Hazen Blue (Vermont, United States)
Bayley Hazen Blue is a buttery, natural-rind raw cow's milk blue cheese. The milk is taken from their own herd of Ayrshire cows who graze from late spring to early fall. Bayley Hazen Blue is drier than most blues, and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and sometimes licorice.
Classic Blue Logs (Massachusetts, United States)
Coated in a cashmere shawl of soft grey blue Glaucum mold, the Classic Blue Log is a rich and tangy cylinder of creamy semi-soft goat cheese. While the log is visually striking, it imparts only a slight blue flavor. As it ages, it develops a silky-smooth, tangy paste under the blue rind and the blue flavors intensify.
$14.50 per 8oz piece
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