Glacier Blue
- Producer
- Cascadia Creamery
- Country
- United States
- Region
- Washington
- Weight
- 4 lbs
- Website
- cascadiacreamery.com
- Milk
- Cow
- Treatment
- Raw
- Classification
- Blue
- Rennet
- Animal
- Rind
- Natural
Photo by Cascadia Creamery
Aged in a lava tube, this Washington State wheel hails from a land of volcanic soils, where cows drink water supplied by glacial streams in the shadow of Mt. Adams.
That geologically wondrous landscape is where John and Marci Schuman landed after ditching city life in Portland, Oregon. The region itself had once been home to a thriving dairy landscape—known for its caves that mirrored the Roquefort caves of France—and, as they settled into the community, the couple decided to bring back the bygone tradition.
After apprenticing under a local dairy farmer, they invested in a production facility on their own property and began sourcing local milk from Pearson dairy to produce a line of cheeses. More recently, the couple invested in an aging facility built right into the lava tube caves—the natural airflow from the subterranean network keeps humidity and temperature at a prime for aging cheeses.
One of the company’s flagship cheeses, this blue wheel develops a natural rind as it ages for 75 days, developing a fudgy, deep yellow paste with a beautiful sheen and periwinkle splotching. It’s designed to be a “gateway” blue, approachable and palate-pleasing even to blue cheese skeptics.
Tasting Notes
Aromas are floury and yeasty, reminiscent of damp basement, sweet scones, and spruce trees. Cream hits the palate right away, followed by a wave of mellow brininess and a bright, buttery finish.
Pairings
Pair Glacier Blue with a full-bodied red from Washington State or drizzle it with honey.
