Wrapped in fig leaves that have been soaked in Tennessee whiskey, this cheese reminds us why blues are amazing and not to be taken lightly. Sweet and tart, buttery and funky, this cheese is a breath of fresh air on any cheese board. Thank you Sequatchie for keeping our faith in raw milk American cheeses alive.
This cheese from Rogue Creamery in Oregon is a fan favorite. The long aging process of the cheese allow for a firmer paste and natural rind to form. Fruity, salty, with a finish of slate - It is pasteurized so everyone can enjoy!
A blue goat's cheese is not always easy to find, yet we have one! Made in Taleggio in the Lombardy region of Italy, this cheese is very similar in style to gorgonzola dolce. Thick, creamy, sweet and tangy, think of this cheese as a beautiful goat's milk feta studded with blue!
This is a double cream cheese innoculated with beautiful blue. Probably considered one of the most approachable and friendly blues you can find, this is a perfect introductory blue cheese. Throw it on a plate to scare your friends who swear they don't like blue cheeses. Chances are one bite will change their minds.
A raw 3 milk (cow, goat, sheep) classic that comes from Spain. This cheese is the perfect example of borderline offensive blue cheese. Strong aroma, big acidic bite, it welcomes sips of red wine and sweet fruit to counter act its flavor explosion. This is a perfect cheese to top your ribeye.
Another bold and spicy blue from Spain, Valdeon is everything and more you could want from a blue. Made from goat's and cow's milk, this hearty blue cheese is well balanced with spice, slight sweetness, and salt.
Mainly made in the northern regions of Piedmont and Lombardy, Italy, this cheese comes in two forms: Dolce and Piccante. Gorgonzola Dolce is sweeter and softer. We like it on turkey sandwiches or mixed with creme fraiche to create a perfect spread. Gorgonzola Piccante is much more robust and firmer. This is ideal for roast beef and snacking with a touch of honeycomb.