Two Faced Blue
Located in the banks of the Chehalis River in southwestern Washington State, Willapa Hills Farmstead Cheese is a 150 acre farm owned by Stephen Heuffed and Amy Turnbull.
Having bought the farm in 2005, they ventured into the cheesemaking business just two years ago in 2008 with their herd of sheep and cows. The cows have since been sold to a neighboring farm, although Stephen and Amy buy back the milk for their own cheese production.
Made from a blend of cow's and sheep's milk (75% & 25% respectively), Two Faced Blue (named for the two milks) is already an accomplished cheese, despite having been in production for a short time.
Inspiration for the recipe came from traditional Mountain Gorgonzola and cheeses are formed into rounds weighing approximately 10 lbs and allowed to develop a natural rind. After production, wheels are pierced at an age of about 4 days in order to allow air into the cheese and the development of the subtle blue veins that contribute to the maturing process and flavor of the cheese.
Two Faced Blue is matured for between 3-4 months. The interior of the cheese is ivory colored with a fairly open texture that is smooth and moist.
Aromas are of earth, cellar and mushrooms while flavors are mild and taste of butter and cream. Unlike many blues, there is no big spicy hit and this allows the more delicate flavors to present themselves.