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
Cheesemonger Paige Lamb
Paige Lamb is the deli and specialty cheese director for Metropolitan Market, which has six locations in Seattle, Kirkland, and Tacoma, Washington. She has focused on cheese since 1980 and knows the heart of the business, from importing and distribution to merchandising and sales.
One thought on “How Do I Serve an All Blue Cheese Plate?”