Our Cheeselog

Summertime Blues

Sure, blue cheese is salty and piquant, but that doesn’t mean you can’t enjoy it during the hotter months.

On a platter, I recommend lighter blues like:

Cambozola: this German blue has the texture and rind of a Brie, but it lightly marbled with blue mold. Its flavor is mild and its mouthfeel is decadent and buttery.

Gorgonzola Dolce: “Dolce” means “sweet,” and in this case, it refers to the fact that this Gorgonzola is milder and creamier than its intense older cousin, Gorgonzola Piccante. Gorgonzola is one of the most ancient cheeses, being made in northern Italy for over 1,000 years. It has a texture like firm icing and a flavor like grass.

BUT one of the greatest ways to enjoy blue during the summer months is melted on a burger. In that case, you want to go for a stronger blue whose texture will stay (somewhat) cohesive and whose flavor will hold up when exposed to heat.

A fun approach is to choose older versions of the cheeses on your platters. Show your guests what time does to cheese by tasting the younger and older side-by-side. I recommend:

Grand Noir: This older sibling of Cambozola is aged longer – and aged in wax – increasing its flavor intensity, but still maintaining a dense, creamy texture. It will melt nicely, stay flavorful, and be able to stand up to the rich beefiness of any burger.

Gorgonzola Piccante: “Piccante” means “spicy,” which is a nice way of saying that this cheese is quite intense. Its texture is like a dense pudding with a bit more crumble that Gorgonzola Dolce. It will warm without liquefying and nothing will diminish this heavy cheese’s flavor.

Now… go eat some blue cheese, people!

 

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