WHAT IS DANISH BLUE? Danish blue cheese wheels in are creamy and semi-soft. These ost (cheese) have a beautiful yellowish white paste and blue green veining. The same penicillium mold used in Roquefort creates the bacterial marbling of this cheese. And if you buy a salad at a restaurant, 50-50 chance that the blue is […]
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ARCHAEOLOGY OF CHEESE – Humboldt Fog
WHAT IS HUMBOLDT FOG? So Europe has a long tradition of cheese making. And for many years, there weren’t many non-European cheese that could compete. Humboldt Fog is a goat’s milk cheese created by Mary Keehn in the 1970’s and changed that. This soft-ripened cheese with its beauty mark line of ash gives even the […]
ARCHAEOLOGY OF CHEESE – Roquefort
WHAT IS ROQUEFORT? It’s a French sheep’s milk blue cheese named after the Combalou caverns in which they’re aged. Roquefort is a foil wrapped, rindless raw milk cheese. Long ago, blue mold was introduced by throwing a loaf of bread infused with penicillium roqueforti into a cave next to the cheese. TO BUY THIS CHEESE […]