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)
Maytag Blue-
Maytag is a blue cheese produced by Maytag Dairy Farms from the milk of prize-winning herd of Holstein cattle. The farm located outside Newton, Iowa has been making this handcrafted cheese since 1941 using traditional methods of curing. Even today, the blue cheese is not produced in huge quantities as the cheese makers want to ensure that only the best quality cheese reaches the consumers.
Maytag Blue cheese is ripened over six months during which it develops a dense, crumbly texture and semi-sharp flavour. Every bite of Maytag melts in the mouth releasing a slightly tangy flavour with a lemony finish. With its pungent odor, the cheese might not suit everyone’s tastes. The cheese delivered in decorative silver foil tastes delectable when crumbled into salads, crackers or melted onto a burger.
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
