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Centuries ago, blue cheeses were probably all mistakes. Modern cheesemakers prefer consistency and control, so they inoculate the milk or curds with the mold of their choosing.
Japanese cuisine has steadily seeped into US culture over the past few decades. Green tea with Alpine cheese? Red Hawk with bone broth? Yes please.
Feast your eyes on our favorite cheeses from the American Midwest, paired with fall-inspired accompaniments from the region!