Blue Cheese

Showing 1–12 of 15 results

Blue Castello
$10.00

Blue Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a mi...

Blue Castello is a distant derivative of Italian Gorgonzola but has a higher fat content and a milder flavor. It is a perfect blue for those who like a little blue flavor without being blown away. A triple creme Blue cheese with a creamy texture that offers an extremely buttery taste. It’s perfect for those who prefer a milder and creamier blue cheese – and it has a rich flavor all its own. Try it paired with a Porter, Stout, or Sauvignon Blanc to bring out the craft flavors of this cheese.
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Blue d’Auvergne
$9.00

In 1845 Antoine Roussel, the son of a farmer from the Auvergne region, had the idea to seed his m...

In 1845 Antoine Roussel, the son of a farmer from the Auvergne region, had the idea to seed his milk-curd with a blue mould he had seen developing on rye bread. He then pierced his cheese with a needle and Bleu d’Auvergne was born. This A.O.C. cheese from south-central France is a favorite of ours.
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Blue Stilton
$9.50

Long Clawson Blue Stilton. Made in England. A house favorite.
...

Long Clawson Blue Stilton. Made in England. A house favorite.
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Cambozola
$10.00

A German made, triple-cream, Cambozola is distinctive cheese with delicate blue veining, but is n...

A German made, triple-cream, Cambozola is distinctive cheese with delicate blue veining, but is neither blue nor brie. The secret to this cheese’s popularity lies in the rich Bavarian milk used in its production, which lends Cambozola an extraordinary flavor and velvety feel. Cambozola’s name ties this cheese to the history of the Allgäu region: in 300 A.C. there was a settlement in Bavaria called Cambodunum where the art of cheese-making flourished. Thus Cambozola.
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Cantar de Covadonga
$9.50

Covadonga is located just to the West and North of the Picos de Europa, mountain range in the Hea...

Covadonga is located just to the West and North of the Picos de Europa, mountain range in the Heart of Asturias; a Northern region in Spain. The original Latin name was “Cova Domenica”, meaning Cave of the Lady. In the course of years, “Cova Domenica” was abbreviated to Covadonga. The place is dedicated to the cult of the Virgin of Covadonga. The region of Asturias is particularly known by its wide range of cheeses, specially the blue ones. Cantar de Covadonga is a blue veined soft cheese made from a blend of meticulously selected cow’s and sheep’s milk.
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Glacier Penta Creme
$10.00

Made from cow’s milk with the addition of a substantial amount of cream, Glacier Penta Crème i...

Made from cow’s milk with the addition of a substantial amount of cream, Glacier Penta Crème is produced by Carr Valley at their new blue cheese factory, Glacier Point. The texture of Glacier Penta Crème is very smooth and cream-like. Flavors are earthy and rich, with distinctive lactic notes. Cheeses are aged for at least four months prior to release for sale. Pairs with honey, all manner of citrus preserves (think orange, lemon and lime curd, marmalades of all types). Also goes well with Ice Wine and Port.
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Glacier Wildfire Blue
$10.00

From Carr Valley Creamery in Wisconsin – a delectable symphony of mild blue notes and Peper...

From Carr Valley Creamery in Wisconsin - a delectable symphony of mild blue notes and Peperoncino peppers that bodes a smoothness that can only be described after trying it for yourself. It adds a silky fire atop burgers, pizza and steaks.
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Gorgonzola Dolce
$8.50

A soft, blue, buttery cow’s milk cheese from the Lombardy region of Italy. Creamy and sweet...

A soft, blue, buttery cow's milk cheese from the Lombardy region of Italy. Creamy and sweet, it still packs a punch with its salty and tangy notes. Fabulous with honey!
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Gorgonzola Naturale
$8.50

The town of Gorgonzola is in the Po river valley in the Lombardy region of Italy. Ironically, how...

The town of Gorgonzola is in the Po river valley in the Lombardy region of Italy. Ironically, however, Gorgonzola cheese is no longer made in its namesake village. Gorgonzola cheese is made from cow’s milk (unlike Roquefort, which is a sheep cheese). The veins, blue/green/gray, are Penicillin Glaucum, a spore native to the area that would attach to the ripening curds hanging from nets in local caves. The flavor is strong, but delightful, but may also be called Mountain Gorgonzola. Gorgonzola is one of only three cheeses that qualifies as DOC (Denominazione di Origine Controllata). As such, the sources and processes involved are controlled, and by law Gorgonzola is only produced in a defined area that includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia, and Vercelli, and in the zone of Casale Monferrato.
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Grand Noir
$11.50

A sharp but sweet blue made from the milk of Swiss Brown Cows that graze in the Algau region of B...

A sharp but sweet blue made from the milk of Swiss Brown Cows that graze in the Algau region of Bavaria, Germany. It’s thick black wax allows it to develop a silky, creamy texture.
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Moody Blue
$8.50

Made in small batches from fresh, local Wisconsin milk, a rich, creamy blue, delicately smoked ov...

Made in small batches from fresh, local Wisconsin milk, a rich, creamy blue, delicately smoked over fruit wood to create subtle smoky undertones with hints of roasted nuts and coffee. Beautifully balanced, sultry, and seductive, Moody Blue is excellent on a cheese plate and delicious in culinary applications
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Point Reyes Bay Blue
$15.50

Rustic -style blue with a natural rind and salted caramel finish. Cheese Lady favorite and award-...

Rustic -style blue with a natural rind and salted caramel finish. Cheese Lady favorite and award-winning flavor.
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