No record exists of the first blue cheese. Some historians suggest that mold from the Penicillium family was accidentally transferred from bread to a nearby piece of cheese. Because the development of blue mold occurred randomly, blue cheeses were highly prized. Today, cheesemakers add appropriate mold cultures to develop blue veins in the cheese, which has a piquant, full, earthy flavor that varies among styles, and a firm, crumbly texture. Wisconsin cheesemakers produce a number of award-winning blue cheeses.
Carr Valley Glacier Wildfire Blue- Wildfire Blue is a semi-soft cheese made from cow's milk in Wisconsin. This hot blue cheese is ripened over 3 months that develops creamy and crispy flavors of a blue cheese which instantly melts in the mouth. This artisan cheese tastes delicious with salads, mac and strawberries.
(cheese.com)
Also, try it with glass of ale or lager. Other cheeses from the farm include Natural White Cheddar, Cheddar Cheese Spread and Brick & Baby Swiss
