The American cheese renaissance is an exciting time for cheese lovers everywhere, with some exceptional blues being produced all across the country. While France has its Roquefort and England has its Stilton, decide for yourself which of these blues will become the King of American Cheeses. This assortment includes:
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Moody Blue by Roth Kase: Made in small batches from fresh, local Wisconsin milk, Roth Kase's rich, creamy Moody Blue is delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee (1/2 lb
)
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Glacier Wildfire Blue: Wildfire Blue is aged for at least 3 months, developing a pleasing blue flavor up front with a peppery finish. The cheese has a soft, crumbly texture and dots of red pepper are sprinkled throughout the blue veining. It makes a great addition to salads and sandwiches, or can be served on cheese boards with roasted tomatoes, peppers, olives and salumi.(1/2 lb
)
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Bayley Hazen Blue by Jasper Hill Farm: Bayley Hazen Blue is a natural rinded blue cheese made with whole raw milk. Jasper Hill Farm makes batches every other day, primarily with morning milk, which is lower in fat than afternoon milk. (1/2 lb
)
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Point Reyes Original Blue: A creamier style, full-flavored blue cheese with definite hints of lemongrass and sea salt. For those of us who have fallen in love with Maytag Blue, sample Point Reyes Original Blue™ for a familiar yet distinctly different experience! (1/2 lb
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Please Note: Any item temporarily out of stock will be substituted with a similar item of equal or greater value.
Nutritional information coming soon