Blue Rathgore ranks among vegetarian blue cheeses. It is modern cheese made from goat's milk. The natural crust is creamery white and wet. The cheese is moist and crumbly, with a slightly spicy taste. It has a creamy consistency and a blue green mold with a pleasant buttery flavor. Good for cheese courses, sauces, dips, and dressings. The period of rippening is three to six month.

This cheese was very popular at the beginning of the 20 century but the production did not survive WW 2. Only thanks to M. Berthaut the cheese was introduced again in 1956 and is produced on single farm in Bourgogne. Each cheese is washed by hand, using a small brush to spread the bacteria over and into the rind. Finally, it is washed with marc de Bourgogne. This cheese can be eaten at different stages of maturation. Epoisses Frais, which is 30 days old, is firm, moist and grainy with a fresh acidity and mild yeasty tang. Forty days old cheese has orange-brown rind and is very sticky. The pungent, spicy aroma is matched by the strong and meaty taste. The cheese is supposed to be served with a fine Burgundy or a spicy aromatic white wine.

Country:
France
Milk:
cow milk
Fat content:
50 %
Recommended Wine:
Marc de Bourgogne, Sauternes
Producer:
Philippe Olivier
43 - 45 rue Thiers
62200 Boulogne-sur-Mer

A recent creation. This cheese has been made by the owner of a Parisian restaurant. It is principally produced with raw milk from ewes. It is agro-biologic, meaning that no additives are introduced. Its soft pâte, reminding one of white flowers, sends off a subtle, fresh aroma and it is eaten in a creamy stage.

Country:
France
Milk:
ewe milk
Texture:
soft
Recommended Wine:
Jurancon blanc Marcillac rouge

Gaperon is a specialty of Auvergne country. It was originally made with the “babeurre”, this is the left over from making butter (buttermilk). It is ripened in the fresh air, in the old days it was hung from the kitchen beams. Customs have changed today and Gaperon is no longer made from buttermilk. This artisan cheese has a dry, hard rind and pepper and garlic are mixed in with the pâté. The taste is course, but at the same time pleasurable. Fat content is 30-45%.

Country:
France
Milk:
cow milk
Texture:
hard
Fat content:
45 %
Recommended Wine:
Cotes d'Auvergne

The name of the cheese means "little sheep" in Maori. It has a cylindrical shape and it is made from sheep's milk that gives the cheese sweet, caramel taste. It gradually absorbs the subtle taste of the herbs in the oil in which it is stored. The cheese ripens in two months. This cheese is very similar to Feta.

Country:
New Zealand
Milk:
ewe milk
Texture:
semi-soft
Fat content:
52 %

The Il Boschetto al Tartufo is a mild semisoft cheese, a blend of sheep and cow's milk, loaded with white truffle bits. The heady aroma and delightful flavor will be enjoyed by all who partake.

Country:
Italy
Milk:
cow and ewe milk
Texture:
semi-soft

This cheese is made from partially skimmed cow's milk, with some goat's or sheep's milk added. The evening milk is left to ripen overnight. Next day, the morning milk is added, which contributes to its strong taste and unusual texture. The cheese usually has a cylinder shape. The reddish-yellow, natural rind is crusty, with some gray moulds and yeast. The cheeses are left to ripen in damp cellars and drying rooms, occasionally being turned and washed to encourage the development of the natural micro-flora that contribute to the pungent, yeasty aroma. Blue moulds, present in the cellars, sometimes penetrate the rind to form fine, blue streaks that impart a more spicy flavor to the cheese. It is used as after-dinner cheese and also used to make gnocchi.

Country:
Italy
Milk:
cow ewe and goat milk
Texture:
hard

Bleu de Termignon is made from cow’s milk, in Savoy region. The cows are especially feed with high quality fodder. It has a brown layer, which hides a delicate mountain flavour.

Country:
France
Milk:
Cow
Texture:
Spotted
Fat content:
NP %

Traditional, creamery, unpasteurized, natural-rind cheese made from goat's milk. It has a shape of pyramid with soft, wrinkled, ivory-colored, natural rind. When this dries out, the wrinkles deepen and gray, white and blue moulds gather. It is named after the eponymous village. The rind is soft and ivory-colored when the cheese is young. As it ages and dries, the rind becomes reddish-orange, providing a magnificent contrast to the firm, pure white, slightly grainy interior. Tasting reveals a complexity of flavors, including herbaceous plants and white wine and a texture that is both creamy and nutty.

Country:
France
Milk:
goat milk
Texture:
soft
Recommended Wine:
Reuilly Sancerre

Modern, farmhouse, unpasteurized, organic, vegetarian, blue cheese made from sheep's milk. The shape reminds a cylinder. The rough, crusty, natural rind is slightly sticky and has some patches of blue, gray and white moulds. It is one of the blue cheeses made from sheep's milk in Britain. It is moist, yet crumbly, with the blue appearing as bold blue-green streaks through the white interior. The flavor is steely blue, with the burnt caramel sweetness, characteristic of fine sheep's milk. It melts on the palate, disclosing its strong, spicy character. It is wonderful with mead or sweet cider. The cheese ripens in six months and has a fat content of 45 - 50 per cent. It is available from August to January.

Vegetarian, hard cheese of round shape made from cow's milk. The cheese was made by Mark Robinson in his hometown in Northumberland. It is a soft, supple cheese with a wonderful balance of sweet-savory flavors and a nutty, slightly salty finish. The fine, leathery, natural rind has yellowish-gray mould. Ripening process takes 10 weeks.

Country:
England
Milk:
cow milk
Texture:
hard
Fat content:
55 %
Producer:
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