CHEESE
Blue
Bloo
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Not everyone loves a no-kidding-around blue, but we really value the strength and character of this Old World, blue-veined beauty. Wisconsin cheesemakers produce an impressive number of award-winning blues, and many are sharp, peppery and unforgettable. Words to the wise: Serious cheese deserves serious bread, so pair with some care.

Appearance

Creamy ivory with glacial blue/gray veins

Taste

From firm and crumbly to velvety creamy

Flavor

Wisconsin likes its blues earthy and all over the mild-to-full-flavored spectrum

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Cheese Image

Performance Notes

Blue cheeses tend to weep. Apparently, they’re emotional like we are when we think about blue cheese. Make sure you wipe down your blues with a paper towel before cutting them. Blues also soften quickly at room temperature because of their high moisture content, so you can pull them out of the fridge pretty close to serving time.

Pairing Notes

Big, bold blues as well as milder wedges go surprisingly well with all sorts of drinks. In Wisconsin, we normally pair our blues with cider or beer -- everything from fruit beers, stout, weiss beer, porter and Belgian ales get along famously with blue. In the world of wine, we recommend cabernet sauvignon, chianti, pinot noir, zinfandel, riesling, syrah/shiraz, ice wines and malbec. For higher-proof hankerings, reach for the port, madeira, tequila reposado or tequila añejo.

Beer & Cider

Belgian Ale

IPA

Porter

Stout

Liquor

Bourbon

Old Fashioned

Scotch

Red Wine

Cabernet Sauvignon

Madeira

Malbec

Pinot Noir

Port

Syrah

Zinfandel

White Wine

Riesling

Serve

We like our blues in dishes that need some kick in the pants. Dips, sauces and dressings all love blue cheese. Wisconsin blues also tend to make happy hour a lot happier. Try your hand at broiled blue-cheese wrapped prosciutto or blend blue crumbles with mascarpone and spread that goodness onto ripe freshly-cut fig halves. The next time you make burgers, crumble some blue into the middle of the patties. That’s right -- you’re welcome.