Buttermilk Blue Affinee - 1/4 lb* (Aged 6 Months)
Roth Kase - Monroe, Wisconsin
*All weights are approximate and display the average weight of the item. For more information on our cutting, wrapping and shipping policies, please click here.
2nd Place Awards:
US Cheese Contest - 2011
No record exists of the first Blue cheese. Some historians suggest that mold from the Penicillium family was accidentally transferred from bread to a nearby piece of cheese. Because the development of blue mold occurred randomly, Blue cheeses were highly prized. Today, cheesemakers add appropriate mold cultures to develop blue veins in the cheese.
Piquant, full, earthy flavor. Firm, creamy texture with blue mold in veins and pockets.
Creamy ivory with blue/gray veins
Firm and slightly creamy
Piquant, with a full, earthy flavor as a result of the blue mold (fungi) in the cheese.
Toss hot green beans with crumbled Blue cheese and top with chopped walnuts or cashews. Use in dips, sauces, spreads and dressings for both vegetables and fruits. Wrap with thinly sliced prosciutto and broil until heated through. Add gourmet excitement to burgers by wrapping the beef around Blue cheese.
Goes Well With
Pears, apples, walnuts, cashews, almonds Red wines such as Pinot Noir or Burgundy; dessert wines such as Port and Late Harvest Riesling
**Information Courtesy of the Wisconsin Milk Marketing Board**