Dunbarton Blue
- Producer
- Roelli Cheese Haus
- Country
- United States
- Region
- Wisconsin
- Weight
- 7-8 lb.
- Website
- https://www.roellicheese.com/
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
Blue - Rennet
- Animal
- Rind
- Natural
- Style
- Blue
Cheddar-like
For Master Cheesemaker Chris Roelli of Wisconsin’s Roelli Cheese Haus, the inspiration for Dunbarton Blue was something similar to “a cracked wheel of bandaged cheddar that happened to turn blue.” What resulted was Dunbarton Blue, an earthy, English-style cheddar base with a kick of piquant blue flavor that’s pronounced but approachable.
Combining the two styles, Dunbarton Blue is pressed and cave-aged like a traditional English cheddar—but like a blue, it’s pierced and inoculated with Penicilium roqueforti mold spores before being cellar-aged. The cheese ages in cellars on wooden boards for about 90 days on wooden boards, during which time it develops a natural rind.
With a handful of awards under its belt, Dunbarton Blue is the flagship cheese for Roelli Cheese Haus, which is helmed by fourth-generation cheesemaker Chris Roelli. The Roelli family has been making cheese since the early 1920s.
Tasting Notes
The rich, earthy flavor of English cheddar highlights Dunbarton's slight blue zing for a cheese that's distinct and pleasantly balanced. While the blue flavor is noticeable, it's not overwhelming, making this a good pick for those new to blue.
Pairings
This flavorful cheese pairs well with sweeter accompaniments like honey, riesling, or Belgian style beer. (Need something bigger? Dunbarton Blue is full-bodied enough to hold up to rich brown ales and even barleywine.)
