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North Country Blue is a raw-milk cheese that is cave aged for 3 months. It develops a strong and pungent taste but not with soapiness that is found in other American Blue cheeses. It's a limited production cheese and we are proud to offer after aging it for several weeks in our caves.
The cheese is free of any growth hormone or artificial additives. Lightly salted and tangy it uses a specific strength of Penicillium Roqueforti which grows slowly during affinage. It is a good cheese to end the meal as well as on a cocktail canapé with smoked salmon or in salad dressing with apple and walnuts. It pairs well with bold red wines like California Pinot or Zinfandel as well as with dessert wines like Late Harvest Wine, Ice apple Cider and Tawny Port. Each wedge is about 8 ounces.
Ballston Blue, another gem from Upstate New York, is a mellow cow milk blue cheese,...
Pronounced bluh DOH-verhn Bleu d'Auvergne is a name-protected (Denomination Origine Protected, DOP) cheese from the...