It is usually grated and used as a recipe ingredient or sliced and consumed with other foods like crackers and fruit. It has been making its Stilton cheese since 1920, using milk from nearby farms. Each wheel of Maytag Blue Cheese is handcrafted on the family farm in the family tradition that has been used for over seventy five years. It is white and crumbly, with veins of blue mould. It has a light grey powder in patches on the surface. It has a mild, buttery flavor with just the right hint of blue. Cow's milk is pasteurized first at 161 F (72 C ) for 15 seconds. It has a mild taste with less hint of salt than many other cheeses. Introduced in 2001. © Denzil Green It was originally produced by Cistercian monks prior to the 1400s. They add a complex, gutsy zest to dishes. It is a mix of raw milk from cows, goats ... Cambozola Cheese It is made from double-cream. The 11 pound sizes are... Bleu de Bresse (aka Bresse Bleu) is a milk blue cheese. To aid in (maybe) straightening things out I've enclosed a spreadsheet of all the cheeses I've tried. Maytag Blue is made from milk that is homogenized, but not pasteurized. Danish Blue Cheese is made from cow's milk. The farm-made cheese is usually less expensive and not as creamy as the dairy-made cheese. We invite you to browse through our recipes and pairing recommendations below to find your next favorite! Vegetarian... Crème de Saint Agur Cheese is a spreadable version of Saint Agur that comes in a tub. 4 September 1920 – 22 January 2000). It has blue veins like Stilton, though it is much milder. © Denzil Green It is made in wheels 3 1/3 pounds (1.5 kg) big, and sold in pieces wrapped in foil. 1 cup blue cheese, crumbled = 1/4 pound = 115g. What is surprising to most people is that blue cheeses are make very good cheeses to cook with. The rind has a light dusting of white mould on it. The moulds are turned several times... Dolcelatte is the brand name of Gorgonzola-type blue cheeses in Italy. The rind is moist. It is cream-coloured i... Bleu d'Auvergne Cheese It has a mild, buttery flavor with just the right hint of blue. It is almost white with greyish-green veins, and is firm and crumbly. Soft or semi-soft cheese that depends on mold for its flavor should also be avoided whether it's made from pasteurized or raw milk. It is made in Carnwath Farm near Strathclyde, Lanarkshire, Scotland by H J Errington and Co, The owner, Humphrey... Lancashire Blue is a mild, creamy blue cheese. St. Marcellin, Now in Convenient Hipster Packaging! It has an inedible, rough pinkish-grey rind.... Guler Cheese may never really have existed to any great extent, but this whole story is too good to pass up because it involves a messy divorce. $21.99lb It is soft, spreadable and creamy with a mild taste. // Leaf Group Lifestyle. The cheese is made from cow's milk, with a vegetarian Rennet and Penicillium roqueforti mould added. It is made from pasteurized cow's milk curdled with vegetarian rennet. It is a mild blue cheese, with tangy aftertones and an aroma of mushrooms. Cambozola Cheese is a modern, cow's milk cheese made commercially. The sheep's milk is curdled with vegetarian... Blackstick's Velvet Cheese is a creamy, smooth textured sheep's-milk blue cheese with a nutty, mild, slightly sweet taste. Today the cheese is made in much the same manner as it was back then. It is made in large dairies and on small farms alike. The fermenting process for blue cheese and Roquefort is a different process than most other types of cheese, because it is usually not pasteurized or homogenized. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. It is made from the pasteurized milk of pedigree Friesian cows in Cornwall, approximately 150 cows in herb (as of 2006.) Danish Blue Cheese Any of a variety of cheeses that are made in Denmark using their traditional manner of cheesemaking for blue cheeses that are formulated to be similar to the pasteurized Bleu d'Auvergne and unpasteurized Bleu des Causses varieties of this cheese. It is made by Butlers Farmhouse Cheeses in Longridge, Lancashire, England. Wrap tightly in tin foil and refrigerate. Dunsyre Blue Cheese is made in South Lanarkshire, Scotland by Humphrey... Ermite blue cheese is made at a Benedictine monastery called Abbaye Saint-Benoît-du-Lac in Saint-Benoît-du-Lac on Lac Memphremagog, Québec The farm located outside Newton, Iowa has been making this handcrafted cheese since 1941 using traditional methods of curing. ... Maytag Blue Cheese hails from Newton, Iowa, in central Iowa. From our world-class Maytag Blue Cheese Dressing and Blue Cheese Chips to our Buffalo Blue Popcorn and Buffalo Cheese Dip, there is something for everyone, inspired by the commitment and dedication to the cheesemaking craft that has defined our company for nearly 80 years. The cheeses are made from cow's milk that comes mostly from the areas of Derbyshire, Nottinghamshire... Byland Blue Cheese is firm, but creamy and crumbly blue cheese with greenish-blue veins. © 2010-2019 Michael Hewitt All Rights Reserved, For all the possible ventures into which an appliance manufacturing family might stray, you'd think there would be a few steps on the way to cheese-production. Saint Agur is a soft, creamy, spreadable, double-cream blue cheese with a slightly milder flavour than other blue cheeses. It is often served with fresh fruit, for dessert. There are several different cheeses sold under this brand name. It is prepared from unpasteurized milk. Her cows graze in the National Park of Vanoise. © Denzil Green Rather, her cows... Blue Wensleydale Cheese was revived in the 1990s from the Wensleydale recipe. The cheese is not inoculated with a blue cheese mould, as other blue cheeses are. © Denzil Green It is spicy but not sharp tasting, and milder than Roquefort blue ... Bleu d'Causses is a blue cheese made in Peyrelade, a village in the middle of the Gorges du Tarn in the centre of France, on the border of Lozère and Aveyron. The cheese has a dry, crusty rind, with a white mould on it. It is aged about six months in caves in Newton, Iowa. All of our artisan cheeses are hand cut to your order’s specifications and then immediately vacuum-sealed to preserve freshness and taste. This cheese gets harder as it ages. Outside, it has a smooth, off-white rind similar to the rind on Brie and Camembert cheese. This is often sold as "Yorkshire Blue." Due to USDA regulations regarding safe cheese production, some varieties of unpasteurized cheese are processed abroad and cannot be imported to the United States. It is made in cylinders weighing from 125 to 500 grams. Even today despite of all modern technologies, maytag cheese makers made it with their hands with few exceptions. Made in England, production of this cheese started as early as 1498 using sheep's milk. Blue cheese contains an edible mold that helps give a pungent taste and scent. Two sizes of wheels are made, 11 pounds and 4 pounds (5 kg and 1.8 kg.) Danish Blue Cheese can be easily cut with a wire cheese cutter and goes well with a robust red wine, such as a Cabernet. It is made from pasteurized cow's milk (about 70% Friesian and 30% Ayrshire milk.) The mould culture used is penicillium roqueforti, but the maker uses a mixture of different strains of this mould. The taste has a bit of a tang because the starter cultures, give it a tang like buttermilk,... Roaring Forties is an Australian Blue Cheese, made on King Island, an island on the Bass Strait to the south of Australia, between the Australian mainland, and Tasmania. She... Oxford Blue is a soft, creamy blue cheese that has a mild taste with a bit of sharpness. It is creamy, with a milder and less salty taste than many other blue cheeses. It is made from unpasteurized Jersey cow's milk. It is made by several producers. The... Bleu Bénédictin Cheese has a mild taste compared to a blue cheese such as Stilton. The company -- Jindi -- also makes a Reserve Blue, a Sapphire Blue, a Heritage Blue, and a Jumbunna Blue. The white part of Buffalo Blue Cheese is very white because the milk used is water buffalo milk. Learn … There was a time when Double Gloucester cheese was preferred over the single variety. It... Bleu de Termignon is a blue cheese currently (2004) made by one woman with 9 cows in the French Alps. Therefore, Single Gloucester was typically imported, while Double Gloucester was predominantly sold in England. Cheese, Brillat-Savarin, So Good They Named a Man After It, Humboldt Fog, Reason Alone to Visit California. from water buffalo... Buxton Blue is a russet-coloured blue cheese, with light blue veins made in Buxton, Derbyshire, England.