I’d like to serve an all-blue cheese plate for my holiday party. Any suggestions?
Here’s the combination of blues I’d suggest:
- For a twist on the classic Stilton, try Stichelton, a firm, raw cow’s milk blue from Nottinghamshire, England. It’s toasty and nutty, with a spicy kick and a long finish.
- Next, try Gorgonzola Dolce from Italy’s Lombardy region. It’s velvety smooth, and so creamy you can eat it with a spoon.
- Then, to add color and diversity, try Red Rock, made by Wisconsin’s Roelli Cheese Haus. This cow’s milk blue cheese has a striking bright orange paste with subtle blue veining that’s produced with both cheddar and blue cultures.
- Finally, add one or two blues of different milk types – such as a soft, pungent French Roquefort (made from sheep’s milk), Hubbardston Blue (a goat’s milk blue made by Massachusetts’s Westfield Farm), or Italy’s Blu di Bufala, a mild, approachable blue made from water buffalo’s milk.
Feature Photo Credit: Whitestone Cheese