Blue Cheese Crumbles (Litehouse)
- Producer
- Litehouse Foods
- Country
- United States
- Region
- Idaho
- Weight
- 4 oz / 8 oz
- Website
- www.litehousefoods.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Rindless
- Style
- Blue
Litehouse has been specializing in salad dressings since the Hawkins family began selling their homemade versions out of the family’s restaurant in Hope, Idaho over 50 years ago. The company grew due to its largely successful Chunky Blue Cheese dressing, and in 2002 when its blue cheese manufacturer went out of business, Litehouse hired its own cheesemaker and built its own cheese plant. In 2006 the family sold the company to its employees. Milk is sourced from partners at Country Morning Farms in Warden, Washington. Single source milk is vital to the quality and taste of the cheese, maintaining a consistency in fat content.
Blue wheels are produced using pasteurized cow’s milk and pierced with rods to allow the mold spores more air, increasing the blue veins. The cheese is aged for at least 100 days to bring out its full flavor, then wheels are crumbled into four-ounce containers or eight-ounce pouches for sale.
Tasting Notes
Pungent and strong smelling, these crumbles are mellow with a bitter undertone that interplays with a more traditional blue cheese taste. Taste lingers long after the first bite, wafting up the nose, and aromas of pine can be detected.
Pairings
These Blue Crumbles go best with a Zinfandel, a Riesling or a Port. For beer pairings, try them with a stout.
