Blue

NY Times on Stichelton (Raw-milk Stilton)

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Yesterday's New York Times Food Section ran an article by noted food scientist and author Harold McGee on Stichelton, a new raw-milk Stilton coming out of the U.K. I'd like to think this article was inspired by one that I wrote back in October for Serious Eats, but who knows? Either way I'm happy this cheese is getting press because it is probably the best blue I've ever had. Sweet, creamy, barnyardy, not too "bluey"--it's true perfection.

Cheese of the Week - Beenleigh Blue

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If any of you out there happen to find a pair of socks in the Grand Central Terminal Market, would you kindly return them to me? They were knocked clear off my feet the moment I tasted Robin Congden's Beenleigh Blue over at the Murray's counter. This sweet ewe's milk blue, which is made in southwestern England, near Totnes in Devon County, has a creamy yet flakey texture. Similar to Roquefort, it is one of only a handful of a British ewe's milk blues, and its flavor is mildly spicy and not too salty.

Eau de Stilton

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File this one under "what the ?#*@ will they think of next?" The UK-based Stilton Cheese Makers Association is releasing a Stilton-scented perfume called Eau de Stilton, as part of a broader campaign to encourage people to eat more of this famous blue cheese.

The SCMA enlisted ID Aromatics to re-create "the earthy and fruity aroma of

Rebuilding After a Recall

Adding fuel to the fire of the raw milk debate, here's an interesting AP story about Maple Shade Farm, a cheesemaker in Western Massachusettes attempting to build back their business following an FDA recall due to trace amounts of listeria in their Berkshire Blue cheese.

Michael Miller, who runs the creamery, argues that the number of listeria in the cheese was scant, and that the FDA used an incubator as well as a synthetic growth hormone to grow enough bacteria to show up on a test. Even so, apparently as few as 1,000 cells of listeria can cause infection, and given the public health risks, even trace amounts are unsafe.

LA Times on American Blues

Regina Schrambling has written an excellent article on American Blue cheeses, which appeared in yesterdays LA Times. One interesting thing she brings up is that blue cheeses pair well with fall/winter type foods, such as "pecans and pears, apples and walnuts, cranberries and bitter greens, grilled beef and roast pork, even pasta and polenta." So go get your blue on!

Stilton Ice Cream

The Stilton Cheese Makers Association, along with the British ice cream company Churchfield's Farmhouse, have announced the production of a stilton-flavored ice cream. Stilton is a blue-veined cheese from the UK that is milder than Roquefort or Gorgonzola, but richer than other British blue cheeses. Double cream (48% butterfat) is added to the cheese to make the ice cream.

Cheese of the Week - Cabrales

Cabrales is a blue cheese made in the Asturias region of Spain from a mixture of cow's, sheep's and goat's milks. The texture is creamy and the inside mold is so vividly blue that it almost looks purple. An intensely-flavored blue cheese, it is best savored with a deep Spanish red wine, preferably one from the north of the country.

UPDATE: I shared this cheese with a friend this weekend, and it completely lived up to its hype. It was particularly creamy and crumbly, with a nice pungent blue mold flavor, and it paired so well with the Marques de Caceres Rioja Tinto 2001 that we drank wit

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