Tuesday, February 22, 2011

Day Three Hundred and Seventy Eight - SCS Spotlight - Dispatch # 2, Blue cheeses

Last week was bloomy rind cheeses from New York and England, this week we will take on blue cheeses from our respective State and Country.

Ewe's Blue hails from the Hudson River Valley region of upstate New York, more precisely Old Chatham to be exact, produced by Old Chatham Sheepherding Company, the largest sheep dairy in the US. They are most well known for Nancy's Hudson Valley Camembert, but between you and me, I personally prefer their Ewe's Blue, it sure gives the European great blues a run for their money.  One hundred percent East Friesian sheep's milk crafted in the traditional Roquefort style, inoculation with Penicillium Roqueforti and aged for at least six months, this completely vegetarian cheese delights on the palate. Smooth yet spicy, simple yet refined, dynamic and well-made and all around delightful. A nice ale would be lovely with this blue or even a medium bodied red but this if you ask me is a blue cheese made for a frothy fabulous beer!

Image courtesy of www.cowgirlcreamery.com

And what about our dear friends across the pond? Who will they propose? There's of course Stilton we all know and love but I thought today, I'd propose what's considered the orange Stilton, otherwise known as Shropshire Blue. What makes it that fabulous orange color? Annatto, the natural food dye. Crafted with one hundred percent cow's milk and a natural rind that is developed over the course of its two to three month aging period. Originally known as Blue Stuart when it was first crafted in the 1970s, over time the name, Shropshire Blue was adapted to aid in helping it gain popularity. Sour on the outset, dial up the punch from a classic Stilton, increase the piquant and tang qualities and add in a bit more creaminess and you get today's Englishman. Caramelly on the finish, it will pair perfectly with a sweet wine, you cannot go wrong!

Image courtesy of www.idealcheese.com



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