West West Blue Cheese

A traditional, Gorgonzola-style cheese, West West Blue is a beautiful, limited edition blue cheese made by Peter Dixon and Rachel Schaal at Vermont’s Parish Hill Creamery. Made from locally-sourced raw milk and named after the town of West Westminster where it’s produced, this blue-veined cheese has a dense, fudgy, creamy texture and a bold, spicy, earthy flavor. Inspired by the farmhouse blue cheeses of Lombardy, it’s a big, bold, zesty blue that’s delicious on its own but also perfectly accompanied by a drizzle of honey or fresh grapes.

Parish Hill Creamery is dedicated to crafting entirely natural, handmade cheeses. They source all their milk from Elm Lea Farm, located just up the road from the creamery in southeastern Vermont. Production is limited to the months when the cows are freely grazing on pasture, and each wheel is carefully aged in a repurposed root cellar, enhancing the cheese’s unique, seasonal character.

• Pairings: Port wine, Sauternes, Zinfandel, barleywine, Belgian double, hoppy IPA