DESCRIPTION

Handmade on the Grubb family farm using only Friesian cows fed on Tipperary pastures.  This semi-soft creamy blue is famous for its' full flavor and buttery taste.  Aged for up to 6 months, this is one of the most famous cheeses coming out of Ireland today.  It has a robust flavor that's not overwhelming and is friendly to first time blue cheese consumers.

 

ORIGIN

Ireland

 

MILK TYPE

Cow

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - a dab of delicious Italian honey, some pitted dark olives, a slice of salami and crackers!

 

SUBSTITUTES

Fourme d'Ambert 

 

INGREDIENTS

Pasteurized cow milk, salt, rennet, starter culture, penicillium roquefortii