Big Rock Blue
After working for years in product development and quality control in industrial cheese production settings, cheesemaker Reggie Jones finally decided to branch off on his own and pursue small-scale artisanal production, founding Central Coast Creamery in Paso Robles, CA in 2008. Today he specializes in producing aged cheeses that are handmade in small batches using local California milk and organic ingredients.
Big Rock Blue is made with organic cow’s milk. By pressing the newly formed wheels only very lightly, Reggie helps the cheese to maintain a texture reminiscent of fudge. And piercing holes into the wheels allows Penicillium Roqueforti to form during the cheese’s aging period of three months.
When ready for sale, Big Rock Blue is dense and crumbly with a seaweed-green veining. Initial aromas are reminiscent of sour cream and citrus, which give way to a creaminess that coats the palate, hints of fresh butter and salty bacon, and a characteristic blue-cheese bite that lingers.
Pair it with a porter.