Friday, March 8, 2013

Formaggio Fridays: Beautiful Bleus

Bleus, beautiful bleus...we tried a handful of different bleus before picking a favorite. Bleus are created by introducing a mold from the genus Penicillium - either Penicillium Roqueforti or Penicillium Glaucum during the cheesemaking process and an additional step in the aging process called “needling" that gives the bleus that distinctive veining.

Here's what we tried...

Point Reyes Blue: This was sweet with a strong punch of bleu.

Rogue River Blue:  Rogue River blue cheese is wrapped in grape leaves that have been macerated in pear brandy. Yes, it is as divine as it sounds. I loved the creaminess that was dotted with some crunch though I'm still not sure what that was - exactly. It reminded me of the forest with hints of evergreen, sweet berry notes, and some musty nuttiness.

Cambozola: This German cheese combines the richness of Camenbert with the sharpness of Gorgonzola.  It's one of the mildest blue cheeses and just about won my boys' hearts.

Castello: From Denmark. That already makes it a winner with my boys - their Zia Rikke is in Denmark...Ms. Ulla is from Denmark. I've heard it called "the gateway blue," a bleu cheese for people who think they don't like bleu cheese. It's reminiscent of cream cheese with a little salty tang. And it was definitely the winning bleu for my caseophiles-in-training.

Slice of pear + a slab of bleu = Formaggio Friday bliss

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