igourmet.com is saluting blue cheese by offering this International Blue Cheese Assortment, containing four of the world's greatest blue cheeses. For creating blue cheese in the first place, we owe thanks to a micro-organism named penicillium roqueforti. This microscopic spore attaches itself to a young cheese and, assuming the cheese is laced with small cracks, multiplies and spreads blue mold throughout as the cheese matures. By the way, this little microbe is also the principal agent used in creating penicillin, the world's first antibiotic. And now, back to the cheese...
- Blue Stilton DOP Cheese: Blue Stilton is one of a handful of British cheeses granted the status of a "protected designation origin" (PDO) by the European Commission. Only cheese produced in the three counties of Derbyshire, Leicestershire and Nottinghamshire and made according to a strict code may be called Stilton.
- Green Island Danish Crumbly Blue: complex, earthy flavor during its 8-12 week maturation period. Its crumbly texture and more-mild-than-Roquefort flavor exemplifies why this Danish blue cheese has made such an indelible mark in the culinary world. (7.5 oz)
- Mountain Gorgonzola: With its white interior laced with streaks of blue, Mountain Gorgonzola is an attractive table cheese and a savory ingredient in your favorite salad. Or- try it the Italian way - on a plate drizzled with honey. (7.5 oz)
- Fourme d'Ambert: This AOC (name controlled) creamy blue cheese is a lovely French treasure. Fourme d'Ambert is cave-aged for a minimum of two months, made from raw cow's milk and has a tremendous, creamy, full-bodied flavor. (7.5 oz)
Create a delicious cheese plate with gourmet pairings
Crackers & Crisps
Jams & Spreads
Pickles, Olives & Antipasti
Honey & Mustards
Charcuterie
Nuts & Dried Fruits
Cookies & Chocolate
Adventurous & Unique
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