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Fourme d’Ambert

Fourme d’Ambert

Right, first off, fourme d’ambert is a little bitter, and a little sweet…smooth creamy texture, and a tad fruity..a few nice things going on here. Nice stiltonesque finish No wonder Fourme d’Ambert has  been a firm favourite with the French since Roman times! I got mine from Blasus...

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Picos Blue

Picos Blue

Picos Blue  is a lovely Spanish blue from the Picos de Europa region. It’s  strong and spicy with a lingering creamy sweet tanginess-with a nutty rind, which is also bursting with earthiness-must have something to do with the sycamore leaves that shroud this Spanish Gem. Completely mouthwatering goodness! I picked up my slice from Blasus Deli Can be ordered online from The Cheese Society in the...

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Great Hill Blue

Great Hill Blue

Great Hill Blue is an internally ripened variety made with raw, unhomogenized milk resulting in a true gourmet quality cheese. Located on the shores of Buzzard’s Bay, 50 Miles south of Boston, Great Hill Dairy in Marion has been known for its outstanding herd of Guernsey cows

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Birdwood Blue Heaven

Birdwood Blue Heaven

Birdwood Blue Heaven is a semi-soft, mould ripened blue cheese made by Melissa Ravenhill of Woefuldane Farm, Minchinhampton near Stroud. The unpasteurised milk used is organic and comes from the producer’s own herd of Shorthorn cows The cheese, which is suitable for vegetarians, is only available at the farmer’s markets in Gloucester, Stroud, Cirencester and Cheltenham and a few local shops. However, you can buy the cheese by...

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Rogue River Blue

Rogue River Blue

This hand crafted raw cow’s milk blue veined cheese develops a beautiful natural rind as a result of hand turning and tending the cheese several times a week. The wheels are aged for up to a year in our special rooms which were constructed to simulate the ancient caves in Roquefort, France. This aging process imparts into the cheese naturally occurring molds that we consider to be our signature Rogue River Valley Terroir. The flavors of...

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Cashel & Crozier Blue

Cashel & Crozier Blue

Crozier Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Made in Ireland, this is one of the country’s few blue cheeses, made from sheep‘s milk. It is made on the farm of Jane and Louis Grubb by their daughter Sarah Furno. Crozier Blue is a more recent creation from the farm which produces a sister cheese Cashel Blue cheese made using from cow’s milk . Cashel Blue was...

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Cornish Blue

Cornish Blue

Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue Vinney. Moist, sticky, Gorgonzola-ish and generally rather wonderful, Cornish Blue is made by Philip and Carol Stansfield with milk from their own farm which sits on the edge of Bodmin Moor. World Cheese Awards Champion Cheese 2010 Royal Bath & West Supreme Champion Cheese 2010 Royal...

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Unicorn Winery

Unicorn Winery

Nestled in the foothills of the Blue Ridge Mountains, the Unicorn Winery specializes in producing premium Virginia varietal wines. Stop in sometime and take a stroll through the vineyard while you enjoy a glass of one of our award-winning wines. Picnic down on the banks of the Rappahannock river or relax on the deck overlooking our scenic koi-stocked pond. Our fully stocked wineshop features unique and hard to find wine accessories as well...

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Smokey Blue Cheese

Smokey Blue Cheese

Rogue Creamery’s Oregon Brand Blue Vein Cheese is the first blue cheese made on the west coast and the first blue cheese anywhere to be smoked…transforming it into the heavenly Smokey Blue. Made in the finest tradition of artisanal cheesemaking—by hand, with passion, dedication and inspiration, and using only the highest quality ingredients—the result has been another award winner for a company that has filled a trophy case in...

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Bleu d’Auvergne AOC

Bleu d’Auvergne AOC

Bleu d’Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made fromcow’s milk, and is one of the cheeses granted the Appellation d’Origine Contrôlée from the French government. Bleu d’Auvergne has a strong and pungent taste, but to a lesser extent than other blue cheeses; it is less salted, with a creamier and more buttery taste and a moister...

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Pong!

Pong!

OMG you have got to check out their cheeses & pictures You can now order the most important part of anyone’s Christmas from their great selection of individual cheeses and gift boxes throughout their site-http://www.pongcheese.co.uk HAVE YOURSELF A PONG CHRISTMAS EXTRAVAGANZA Gosh-i’ve just checked out their Christmas Selection Hampers-and they look amazing-The Ultimate Pong Box-it contains the following: * Epoisses has...

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Gorgonzola

Gorgonzola

Gorgonzola has reportedly been produced in the town of the same name since AD 879, acquiring its greenish-blue marbling in the eleventh century. However, the town’s claim of geographical origin is disputed by other localities. Today it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow’s milk is used, to which starter bacteria is added along with spores of the mold Penicillium...

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Ädelost

Ädelost

Ädelost (Swedish for “noble cheese”) is blue cheese from Sweden, made from pasteurized cow’s milk. Ädelost is a light cream color with evenly distributed blue-gray veins and a sharp, salty flavor. The cheese has a slightly mouldy rind and typically comes in cylinders of 18 cm in diameter by 10 cm in height, with a finished weight of 2.5 kg. Ädelost has a fat content of 50% and ripens in 2 to 3 months. It is often...

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Cabrales

Cabrales

Cabrales is a among the most distinguished blue cheeses and has a reputation for being one the most stalwart of the blues, thanks to its intensely strong, spicy flavor. Traditionally it is made with a mixture of cow, sheep, and goat’s milk. Cabrales has a semi-firm, slightly granular and crumbly texture; its flavor is biting and persistent.

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Jervaulx Blue Cheese Wins Prestigious National Great Taste Award

Jervaulx Blue Cheese Wins Prestigious National Great Taste Award

The Wensleydale Creamery’s new Jervaulx Blue Cheese has been named as the best tasting food in England. Jervaulx Blue had already secured the highest rating of three gold stars, which is reserved for products that are considered faultless, in the Great Taste Awards 2010. Now it has gone on to beat other winners of three gold stars to be declared the Best English Speciality. It was also named Best Speciality from the North of...

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