Blue cheeses

Blue cheeses is one type cheese with the blue mold (penicillium roqueforti) as the most striking feature. The blue veins can be recognized from afar and represent the spiciness of the cheese. You will find these cheeses mainly under the foreign cheeses.

Origin of our hair

Blue cheeses come from all directions. So you have the sheep's cheese Roquefort and Bleu d'Auvergne cow cheese from France. The Blue Auvergne was discovered by a farmer from – you guessed it – Auvergne when he was experimenting with moldy rye bread. An experiment that we are all very happy with.
From the noordand we find the cornflower. This Scandinavian blue cheese is aged for about 12 weeks. Due to its high forgetfulness, this is also a delicious cheese spread.
The westand provides the English Blue stilton. A very famous blue cheese with worldwide effect. This cheese is aged for up to six months. You can recognize a good Blue Stilton by the length of the veins: these should extend into the rind of the cheese. The smooth taste literally melts on your tongue and compliments a delicious piece of beef.
Gorgonzola stretches the blue vein crown. This Italian Gorgonzola is produced with pasteurized milk from cows from the protected region of origin Lombardy. Delicious on your cheese board, bread or pasta.
Closer to home we find the German one Montagnolo. A delicious soft cheese with a slightly spicy taste.
From Dutch soil is the lady blue. Ger & Ayla produce this organic goat cheese in their goat farm in the Kruidenwei. Delicious with a slightly sweet white wine!

Variations

In addition to the above classics, there are of course also many variations on the market. The eye-catcher here is the BLUE '61. Because of its cranberries, this is a beautiful cheese that perfectly combines sweet and spicy, making it a perfect dessert cheese. Also the Roche Baron comes with a story. Due to a layer of edible ash, this cheese is slightly less acidic. This cheese also runs out when it is ultimately ripe. A unique concept in the cheese world.