Blacksticks Blue Cheese (Lancashire)

One of my latest discoveries. It reminds  me one of the Polish cheeses which I do like eating (Lazur Golden). Blacksticks Blue Cheese is a new creation of Butlers Farmhouse Cheeses in  Lancashire.  They have been making cheeses for three generations. The cheese is made from their own cows' milk and is matured for 8 weeks. It has an amber color and tangy, salty flavor. Interior is soft and creamy. Its dark rind and blue veins running through the cheese give it "Gothic" look.

 Take a look at Butlers Blacksticks Blue commercial.

Croquettes with Blacksticks Blue Cheese recipe.

Bleu d'Auvergne (Fromageries Occitanes, Auvergne/Cantal)

 Bleu d'Auvergne is (really) moist, buttery and salty ; has ivory color and is  generously veined with bluish-green molds; I wish I could buy it again. I really miss the cheese and I find it much tastier than Roquefort.

Bleu d'Auvergne was invented in the mid-1850s by a French cheesemaker named Antoine Roussel.  He noticed  blue spots (similar to those growing on breads) on his cheeses maturing in the cellars. He was attracted by the flavor of the blueness and found it "special, pleasant and scented".  He decided to apply a rye bread mold to the curd to create the veining. He also noticed that  pricking the curd with a needle  increased aeration and let the mold to enter the curd and supported its growth. Soon, many other cheese-makers adapted pricing to produce their own blue cheeses.



 In 1975 the cheese obteined  Appellation d’origine contrôlée (meaning"controlled designation of origin") certifications from the French government.

Cashel Blue (County Tipperary, Irish Farmhouse )

Cashel Blue is an exceptional blue cheese not only because of its interesting, voluptuous flavor ( for me: perfect!) and “whippy” texture. It's softer, creamier and milder than Blue Stilton but still  has a lot of character.
 It was created in 1984 by Jane Grubb who runs the dairy farm with her husband Louis. It was the first soft blue cheese in UK. Its name comes from The Rock of Cashel -group of Medieval buildings set on an outcrop of limestone in the Golden Vale in South-East Ireland.
 It is made entirely by hand from whole cow's milk from the pedigree Friesian dairy herd on their farm. It is ripened for two up to six months. The best Cashel Blue is made from April to October when the cows are out to pasture.

Cashel Blue page

German Brie with Mushrooms

I expected a lot from this cheese. It looks very tempting.  A creamy triple cream brie with porcini and chanterelle mushrooms - it sounds terrific. But  there is nothing special in the brie and I couldn't notice an aroma of my favorite mushrooms.

Traditional French Brie

My favorite all the time. It looks very ordinary , but it has very strong smelling ( mushroom-like) and rich creamy flavor. I don't know anything about that brie but that it is made in France and  it is a double cream brie cheese.
I enjoy this brie much more when it’s mature.The rind – flavorful and fragile –  adds the character to soft, almost molten core. I'm sure that people passing me can sense its scents coming from my bag, when I carry it home from the store.


Recipe: Burgers Stuffed with Traditional French Brie

Suprême (Burgundy)

Suprême is perfectly creamy, mallow and matured. Enriched with crème fraîche it has an impressive 62% fat content. Nevertheless I have never felt gluted after eating a half pound for breakfast .
Suprême comes from the Burgundy region of France. We owe the cheese to  François Paul-Renard - the son of the man who invented the production process that allows for a perfect maturing of packaged cheese.
The cheese was first launched in 1930 as  “Les Ducs” in Camembert size.

Cambozola Classic ( Kasseri Champignon- Bavaria)

When you are on the horns of dilemma choosing cheese…blue or creamy? There is a solution: Cambozola which combines the flavors of French soft-ripened triple cream (70%butterfat) cheese and Italian Gorgonzola.

Cambozola was created and patented in 1980 by Champignon but it has its roots in the history of Allgäu region when the cheese has been made from the third century A.D.

More creamy then blue, its flavor is far milder than Gorgonzola’s. I haven't added it to my favorites. Tried two times and don't feel like buying it in the future.