I've Got The Blue(s) Cheese

Ah, blue cheese! Crumbled on a salad, shaved on a sandwich or just a good 'ol hunk by itself, there is nothing better than the succulent taste of blue cheese. To me, the best blue cheese has a strong flavor with a creamy finish that leaves you salivating for more. Because of the strong characteristics, blue cheese is often paired with fruit, sweet peppers and tomatoes and nuts. The sweetness of a Riesling really complements the piquant blue cheese.

This week, as I walked in to the bread department I was greeted by a big voice and...a hunk of blue cheese (YAY!). The cheese of choice: Amablu St. Pete's Select. It is America's first cave-aged blue cheese produced by Faribault Dairy Company in Minnesota. It was outstanding. End of discussion. Many of the American made blues I have tried tend to be creamy with little flavor. When I crave blue cheese, I want the powerful good stuff. The flavor of this cheese is strong but not over bearing. It has a creamy texture and a clean finish. This is the type of cheese that you want to pair with simple things, or eat alone. When I first tried this cheese I just wanted a chunk of hearty bread (well...to be more specific I really wanted a German-style malted barley bread) and a huge plate of heirloom tomatoes dressed simply with extra virgin olive oil and balsamic vinegar. The demo lady (I think I need to update my terminology...suggestions welcome.) had the cheese paired with a dense multi-grain with currant bread which was a phenomenal combination. The sweetness of the currants complimented the sharp earthy flavors of the cheese, and the texture of the grains was a perfect contrast to the creaminess of the cheese. Needless to say I was making myself little "sandwiches" and munching on them ALL night. It was one of those perfect food pairings where once you've had a taste, a little voice in the back of your head tells you to go back for more.


Get the Amablu(s),

Nora