Chiriboga (Bavarian) Blue
Chiriboga Blue is produced by cheesemaker Arturo Chiriboga at Obere Mühle co-operative dairy. The cheesemaking facility, located in the town of Bad Oberdorf in Bavaria, lies at the foot of Alpe Engratsgund in Hindelang, a stunningly beautiful area in the Bavarian Alps. Arturo, a native of Ecuador, makes approximately ten different cheeses. The recipe for Chiriboga Blue comes from the original recipe for another cheese, Bavarian Blue, that was invented by Basil Weixler in 1902 with the intention of rivaling his favorite Roquefort cheese. Milk for production is sourced from a handful of local dairies that belong to the Obere Mühle co-operative. Extremely high standards of milk quality are mandated since the same milk is also used by Arturo for production of his traditional mountain cheeses. Blue mold cultures are added to the fresh milk as its heated in the vat at the creamery. The cheese is formed into wheels weighing between five and six pounds that, after approximately one week, are pierced to allow air into the interior of the cheese and the blue veins of mold to develop. Cheeses are matured for at least two months before release.
Despite the original recipe being modeled on Roquefort, Chiriboga Blue differs quite markedly in that it has a creamier mouthfeel and denser texture. Flavors are mellow and buttery with notes of grass and a bright acidity.