Blue Cheese

Blue Cheese

Blue vein cheese is the favorite for many cheese lovers. It is often the highlight of a cheese board, but also in savory dishes, sauces and dressings. Blue vein cheese, also known as blue mold cheese, is characterized by the blue mold. This is added as a powder or liquid to the curd and works under the influence of oxygen. During growth, blue fungi produce certain by-products, which provide the typical smell and taste. Some well-known blue cheeses are Blue Stilton, Huntsman and Shropshire Blue.

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  1. Blue de Graven - Dutch Blue Mould Cheese - Vegetarian Cheese | Premium Quality Blue de Graven - Dutch Blue Mould Cheese - Vegetarian Cheese | Premium Quality
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  3. Blue de Graven - Dutch Blue Mould Cheese | Premium Quality | Entire cheese 3,5 Kilo / 7.7 lbs Blue de Graven - Dutch Blue Mould Cheese | Premium Quality | Entire cheese 3,5 Kilo / 7.7 lbs
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Blue Stilton

Blue Stilton is one of the tastiest cheeses from England. A beautiful white creamy cheese, completely veined by a blue mold. The cheese has a very creamy, velvety texture and is somewhat crumbly. The soft crust is edible, since it is not sealed with plastic or an artificial layer. During ripening, the cheese is pricked with long steel pins, which allows the blue mold to penetrate into the cheese. This creates the typical, unique taste of Blue Stilton.

Huntsman

Huntsman is a special combination of two English cheeses: Double Gloucester and Blue Stilton. The Blue Stilton is pressed between two layers of Double Gloucester. This gives Huntsman a powerful flavor with a satiny exterior and a spicy core. Huntsman therefore provides a true taste explosion. By combining these two special English cheeses, a unique taste experience has been created.

Shropshire Blue

The Shropshire Blue is a savory, creamy cheese with an orange-brown peel. This peel is 100% natural and is the result of the 10-12 week ripening process. The Shropshire Blue has a smooth texture and a sharp, strong taste with a spicy aroma. In addition, the cheese is vegetarian. The Shropshire Blue was originally produced in Scotland, but today production takes place in the Stilton producing regions of Derbyshire, Leicestershire and Nottinghamshire. The natural pigment annatto is added to the Shropshire Blue, which gives the cheese more color than the Stilton Blue.