CHEESE
Dunbarton Blue
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Fourth-generation Wisconsin cheesemaker Chris Roelli is the man behind this potent yet approachable blue that eats like a brilliant aged-cheddar. Dunbarton wheels are pierced with blue mold and immediately pressed. The end result is a cheese with the bite and flavor of a patiently-aged cheddar and teases of delicious blue veins. In other words, it’s a blue you can safely sneak onto a blue cheese hater’s plate. Trust us: even the most hardcore blue skeptic in your life will love the earthy, slightly sharp Dunbarton Blue.

Appearance

Ivory with just the right amount of stunning, greenish-blue veining

Taste

Bites like an aged-cheddar with a naturally edible rind

Flavor

Sharp, creamy and unforgettable

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Performance Notes

Eat within three weeks for optimal enjoyment and always serve at room temperature.

Pairing Notes

We like to pair aged cheddars and blues with back-slapping beverages. You know, drinks that are hearty, a bit sweet and never snooty. With Dunbarton Blue, we’ll often pour brown ale, porter, stout, amber ale, or, if you’re more into wine, cabernet sauvignon, pinot noir, barrel-strength bourbon or port.

Serve

Dunbarton is a friend to cheese aficionados of all stripes, so we serve it solely as a table cheese to begin or end a meal or as a stately snack. We often pair it with sweet and tangy chutneys, crusty artisan breads, marinated mushrooms, candied walnuts, bacon-wrapped dates, thinly-sliced pears and dried Wisconsin cranberries.