Ah, the wonderfully pungent and earthy flavor of a blue-veined cheese. For cheese lovers, it doesn't get much better than this. From the creamy tanginess of a soft blue cheese to the peppery sharpness of a crumbly aged blue, these cheeses bring a world of flavor unlike anything else. What would life be without the blues?
In Wisconsin, our cheesemakers are rockin' the blues, turning out new varieties and racking up awards. That should clue you in to how seriously we take our blue-veined cheese. In fact, if you see us with a chunk of Wisconsin blue on our plate, you may have to wait a few minutes before striking up a conversation. It's hard to talk when you're immersed in a true blue funk.
Blue-veined cheese is a powerhouse that can overwhelm more modest flavors. You'll want to pair your blues with beverages, breads, and dishes that can hold their own with this charismatic cheese.
On a fruit and cheese platter, pair your blues with figs, honey, walnuts, and slices of pears and apples. Blue cheese shines in salads, and creamy blue cheese makes a great dip for vegetables or spreads for hearty breads. And burgers with a blue cheese crumble will make your grill the center of any party, trust us.
For beverages, blue-veined cheese goes well with cider or beer – we prefer Belgian ales, stouts, and porters. When you're drinking wine, uncork a cabernet sauvignon, chianti, zinfandel, or malbec. And for higher-proof libations, a port, madeira, or tequila reposado will give your blue-veined cheese a run for its money.
Blue-veined cheese is a cheese with streaks of blue or blue-green mold that give the cheese a sharp, tangy, musky taste. The texture of blue-veined cheese ranges from creamy to crumbly, depending on the age of the cheese and how much cream is added during the production process.
Blue-veined cheese is made from cow's milk, sheep's milk, or goat's milk and ripened with Penicillium mold. During the cheesemaking process, the cheese is spiked with thin skewers to create veins where oxygen encourages the blue cheese mold to grow. Some blue cheeses are made richer by adding cream to the curd to create a luxurious texture. A longer aging process reduces the moisture content for a dryer, crumbly cheese.
Gorgonzola is one of the many types of blue cheese and is originally made in northern Italy. It tends to have a milder taste and softer texture than other blue varieties.
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While our blood runs green and gold in Wisconsin (Go Pack!), we love cheese with blue in the veins. And lately, our cheesemakers are on a blue streak, turning out more varieties of blue-veined cheese for every kind of palate. Like your blue on the lighter side? Try a Wisconsin cheddar blue. Prefer a creamy blue? The Blue Jay is a quintuple cream blue cheese (yes, quintuple) that is right down your cheese alley. And we've got plenty of sharp, peppery blues with unforgettable flavor for the diehard lovers of blue funk.
When it comes to blue-veined cheese – and every other variety – Wisconsin is all in. We've been making cheese for 180 years. Today, our 1200 cheesemakers produce more than 600 varieties, types, and styles of cheese – more than any other state or country in the world.
So next time you're feeling blue, look for the Proudly Wisconsin Cheese label on a package of cheese at the grocery. It'll be a little slice of blue heaven – we promise.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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