Styled around Bleu d’Auvergne from south/central France.
A fairly high moisture blue made with reasonably high-fat milk which helps advance a creamy texture.
All blue tends to be high in salt at around 2.2% but when mature it’s almost impossible to tell as the flavour develops into a salty/sweet combination with a distinctive steely blue note to finish. Try a peated dram, they tend to be a touch sweeter and always match nicely with the salty note of a blue cheese, as well as a muscat or pudding wine!
16 other products in the same category:
The smooth, silky texture of Baron Bigod cheese, paired with the rich truffle-infused cream, creates a decadent experience that is sure to impress. Whether you’re a truffle enthusiast or simply...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
"Beautiful, creamy buttery moist, full bodied. Savoury and salty. Becomes creamier in the mouth. Exceptional and moist, perfect cheese." Victoria Urresti - Cheese Expert and World Cheese Awards Top...
The pairing of Chimay beers and cheeses is a match made in heaven. Try the beer, and you’ll crave the cheese. Have a taste of the cheese, and you’ll want the beer. They complement each other...
Inside, the paste is firm yet creamy, with a pale ivory colour. The flavour profile of Tomme De Chèvre is complex, combining tangy and nutty notes with a hint of sweetness and a pronounced earthy...
Styled around Bleu d’Auvergne from south/central France.
A fairly high moisture blue made with reasonably high-fat milk which helps advance a creamy texture.
All blue tends to be high in salt at around 2.2% but when mature it’s almost impossible to tell as the flavour develops into a salty/sweet combination with a distinctive steely blue note to finish. Try a peated dram, they tend to be a touch sweeter and always match nicely with the salty note of a blue cheese, as well as a muscat or pudding wine!
