Bettine Bleu
Your price:
€ 9,09
Bettine Bleu is another cheese from the cheese farm Bettinehoeve. You may have tasted their award winning Bettine Grand Cru. The name of the cheese farm is derived from an old Dutch word from the 17e century. "Bettine" was in those days the word for "goat".
Bettine Bleu is a fine Dutch blue gourmet cheese, made of pasteurized goat milk and matured according to old tradition for 8 weeks.
Absolutely a gourmet cheese that will earn your praise once you have tasted it. The light colored cheese has a delicate creamy flavor with the blue veins adding some spice....
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Blauw Klaver
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Sold out, more expected soon
Blauw Klaver is a Dutch blue cheese, made from pasteurized cow's milk. The culture that is used to create the blue veins is also used for the rind and thus the rind can be eaten; it actually gives a stronger flavor to your dish or snack.
Blauw Klaver means Blue Clover which is the name of the Cheese Farm that manufactures this remarkable soft Dutch blue gourmet cheese.
The result of the hard labor of the local cheese farm is an interesting, attractive, soft blue cheese that belongs on gourmet cheese platters. One of the few blue cheeses produced in The Netherlands.
A rare and unusual Dutch cheese worth sampling; certainly an interesting addition to any Dutch cheese tasting....
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Bleu d'Auvergne
Your price:
€ 5,66
The gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. We have preferred presenting this memorable French gourmet cheese on a cheese board to permit its strength and quality to shine. One taste and you will want more.
Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born.
This French gourmet ...
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Bleu de Bonneval
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For Reference Only
Bleu de Bonneval is a blue gourmet cheese made from raw cows milk that originates in the Bonneval village in the Haute-Maurienne at an altitude of about 1,800 meters.
After the gourmet cheese has matured for 6 to 8 weeks the blue mould in the dough has developed nicely, and the cheese is ready to be consumed.
The natural rind is covered with fine mould, and the paste is very smooth. The flavor is fruity and further accentuated through the blue mould.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days....
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Bleu de Bresse
Your price:
€ 14,18
Blue de Bresse is a French gourmet cheese with a smooth, off-white to bluish rind. The paste is pale and creamy with patches of greenish-blue veining. There is a light milky aroma and a mild mushroomy flavor.
Bleu de Bresse also known as Bresse Blue was invented in 1950 by the cheese makers of northeastern France as a smaller and more marketable version of Saingorlon, which itself was a First World War copy of Gorgonzola. Bleu de Bresse is now all factory-made from pasteurized milk.
Our offering consists of two pieces of Blue de Bresse....
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Bleu de Gex
Your Price:
€ 7,85
Bleu de Gex and Bleu de Septmoncel are both known under the official name Bleu du Haut Jura. Bleu du Haut Jura is a member of the AOC (Appellation d'Origine Contrôlée) family since 1977.
The area of production for Bleu de Gex gourmet cheese is the departments of l’Ain and Jura. The milk comes from the Montbéliarde cows and the spores use to come from the local plants eaten by the cows; today the cheese is injected with the bacteria.
Bleu de Gex has a flat wheel shape, the rind is dry, rough, and has a white-yellow color. The cheese is dense and creamy with a pale ivory color and a marbling of very dark greenish-blue veins. The aroma and flavor are relatively mild but quite definite i...
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Bleu des Basques
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Sold out, more expected soon
Bleu des Basques' blue-gray veining is very fine, spreading evenly if not abundantly through a paste the color of butter. The texture of this gourmet cheese is semi-firm and creamy on the tongue; the flavor is full, nutty, buttery and faintly sweet.
This is not a salty or pungent blue, but a well-balanced, approachable gourmet cheese with plenty of character and strength. Bleu des Basques has a natural rind that develops over the course of its three-months maturation. In contrast to the Roquefort the penicillum develops without holes in the paste.
The glistening surface of Bleu des Basques is one indication that it comes from sheep's milk, which has almost twice the fat of cow's or go...
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Bleu des Causses
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Sold out, expected delivery date unknown
Bleu des Causses is made in Les Causses Mountains in the Rouergue, France. The cheeses are matured in the caves where cool, damp air passes through, carrying the mould spores which develop the blue veins.
Bleu des Causses was originally made with a mixture of ewes' and cows' milk, but since it obtained its A.O.C. status in 1953 the gourmet cheese has been made purely from cows' milk.
Maturation lasts from 70 days up to 6 months producing a full and lively flavored gourmet cheese that is similar to Bleu d'Auvergne, but with a creamier texture because of the difference in milk quality. Blue de Causses is made from unpasteurized milk and Bleu d'Auvergne from pasteurized milk. The chees...
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Bleu du Haut Jura
Your Price:
€ 7,85
The gourmet Bleu du Haut Jura is dense and creamy cheese with a pale ivory color and a marbling of very dark greenish-blue veins. The aroma and flavor are relatively mild but quite definite in character; fruity and nutty.
The taste is quite sharp and bitter, but not overpowering. Fourme d'Ambert and Blue Stilton are similar to Blue de Haut Jura.
Bleu du Haut Jura is the offical name for Bleu de Gex and Bleu de Septmoncel and is a member of the AOC (Appellation d'Origine Contrôlée) family since 1977.
Bleu du Haut Jura has a flat wheel shape, the rind is dry, rough, and has a white-yellow color.
In order to comply with US FDA regulation for export to the USA the maturation of th...
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Blu del Moncenisio
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For Reference Only
Blu del Moncenisio is made from whole cow's milk, and is creamy. The cheese has a straw color, is compact, with moderately defused blue-green veins. It is similar to Fourme d'Ambert.
Blu del Moncenisio was born in the mountains of Piedmont in the area of the Moncenisio Pass, in high Val di Susa, on the border of Italy and France.
This gourmet cheese is clearly similar to the family of the “Bleu”. An obvious difference can be found in the fact that the Italian cheese has a green shade while the veins in the French cheese are predominately blue.
The flavor is strong, peppery and intense, with a light note of cow shed. It will surprise the serious blue lover, and due to its sweet fin...
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