Category Archives: Blue Cheese

Danish Blue Cheese, figs and Serrano Ham!

blue cheese fig and serrano

Danish Blue (also known as Danablu) is a strong, blue veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cow’s milk, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.

Before ageing, copper wires or rods are used to pierce the formed  curds to distribute the mold (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.

Danish Blue was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavor characterized by a sharp, salty taste.

Danish Blue is often served crumbled on salads or as a dessert cheese with fruit. In Denmark, it is often served on bread or biscuits.

Danish Blue and Esrom are the only two Danish cheeses that are PGI marked by the EU, meaning that they may only be produced in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.

Wine to Pair with Danish Blue

Cabernet Sauvignon, often referred to as the “King of Red Wine Grapes,” originally from Bordeaux, with a substantial foothold in California’s wine races, has the privilege of being the world’s most sought after red wine. Cabernet Sauvignon grapes tend to favor warmer climates and are often an ideal wine for aging, with 5-10 years being optimal for the maturation process to peak. Because Cabs take a bit longer to reach maturation, allowing their flavors to mellow, they are ideal candidates for blending with other grapes, primarily Merlot. This blending softens the Cabernet, adding appealing fruit tones, without sacrificing its innate character.

Cheese Type: Blue

Milk Type: cow

Rennet: vegetarian-friendly

Age: 8+ weeks

Origin: Denmark

bleu-cheese-stuffed-figs-recipe

Baked figs with Danish blue cheese & Serrano Ham

Slice the figs in half, make a small indent with the back of a teaspoon then place a small amount of blue cheese (marble size) and top with a piece of prosciutto. Arrange on a baking tray and roast in a hot oven, about 425F for 8-10 minutes, but keep an eye on them! You want the Serrano to be browning and the cheese and fig to melt together nicely, you don’t want them to over bake so they end up a jammy mess on the bottom of the tray. Let them cool down slightly so your guests don’t burn their mouths and then watch them disappear in an instant.

 

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Filed under Artisan Cheese, Blue Cheese, Danish Blue Cheese, figs, Serrano Ham

Valdeon Blue Cheese

Valdeon

A blue cheese made in the mountain range, Picos de Europa by a company called La Caseria. It is a bold and spicy blue made from seasonally blended milk of goats and cows that graze the Picos de Europa Mountains in Castilla y Leon. It is aged in caves with at 85% humidity. It is less intense than its cousin Cabrales because the Valdeon caves are a little drier.

It has aromas of damp earth, tobacco and vanilla when the wheel is first opened.  It has dense green-grey veining and a balance of salt and spice and if your palate is good you may even pick up a hint of chocolate and coffee beans. It is creamy but also a little gritty and definitely not for wimps. Valdeon makes a pretty package with its powdery white rind peeking out behind a protective layer of sycamore.

It’s a hearty blue that is less sharp than others, is dense and sweet with a feel of velvet on the tongue that loves fresh fruit and strong red wine like Beaujolais and Muscats or a sweet sherry. It is delicious with smoked and cured meats and to die for melted on top of a hanger steak. You can tone down the pungency by drizzling it with honey or a little melted butter and for these reasons it is great as a desert cheese.

Cheese Type: Blue

Milk Type: cow and sheep

Rennet: animal

Age: 3 months

Origin: Spain

Region: Castilla y Leon

 

Lentil salad with Valdeon Blue Cheese

IngredientsVeldon blue with lentils

One bag of Lentils

½ Onion

3 cloves of garlic

1 Bay Leaf

Red and Green Bell pepper chopped

Olive Oil

Plum Tomatoes

Shallot

Sherry vinegar

Valdeon Cheese

Directions

In a large pot of water, bring lentils, onion (leave in large chunks), garlic, bay leaf, and a small amount of olive oil to a boil. Meanwhile, dice the peppers and tomatoes and chill.

Cook the lentils until tender.  Strain lentils, removing aromatics, but reserving cooking liquid.  Add the lentils to the pepper and tomato, continue to chill.  Reduce the reserved flavorful liquid by about ½.

Once the lentils are cool, dress with vinegar, shallots and oil.  Garnish with chives and cheese.

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Filed under Artisan Cheese, Blue Cheese, Cheese, Chef Lippe, Lentil Salad, Valdeon Azul Cheese

Lentil Salad with Valdeon Blue Cheese

Veldon blue with lentils

Ingredients

One bag of Lentils

½ Onion

3 cloves of garlic

1 Bay Leaf

Red and Green Bell pepper chopped

Olive Oil

Plum Tomatoes

Shallot

Sherry vinegar

Valdeon Cheese

Directions

In a large pot of water, bring lentils, onion (leave in large chunks), garlic, bay leaf, and a small amount of olive oil to a boil. Meanwhile, dice the peppers and tomatoes and chill.

Cook the lentils until tender.  Strain lentils, removing aromatics, but reserving cooking liquid.  Add the lentils to the pepper and tomato, continue to chill.  Reduce the reserved flavorful liquid by about ½.

Once the lentils are cool, dress with vinegar, shallots and oil.  Garnish with chives and cheese.  Be sure to visit us on Facebook at https://www.facebook.com/FloridaCheeseClub.

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Filed under Artisan Cheese, Blue Cheese, Chef Lippe, Lentil Salad

Day 5 – count them 13 different blue’s

Blue cheese big time

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September 20, 2013 · 11:07 pm

Day 4 of our Blue Cheese Weekend

By Chef Lippe

VALDEON AZUL-mailchimp

We have our line up! 13 different blue cheeses…. And this is just a drop in the bucket for what is available to choose from.

Our Line Up:

Blu Di Bufala – Italy –  water buffalo

Blue Cheese (regular) – Italy – cow

Gorgonzola –  Italy – cow  

Danish Blue – Denmark – cow  

Cabrales –  Spain – mixed cow, sheep and goat  

Verde Capra – Italy – goat

Roquefort – France – Ewe

La Peral – Spain –  cow and ewe

Mist’O Blue – Lancaster PA – raw goat

Monterey – Lancaster PA

Blue de Ewe – Lancaster PA

Maytag – Newton IO – cow

Valdeon Azul – Spain – cow and sheep

So come hungry there are a lot of cheese to taste!  Where to start?  Let’s see if we make the list into either strong or mild will that help? But no that will not work because I know that what I think is strong some of you will not think so.  So the only way is to try them and find the ones you like. Maybe cow vs. goat vs. sheep, soft and creamy vs dry and crumbly? Well which ever way you like it we should have it covered.

We will have green olives stuffed with both Valdeon and Gorgonzola to choose also.  So remember to wear your blue for the 10% discount,  come hungry to try out all the different ones and they REALLY do taste different. 

See you this weekend.

 

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Filed under Amish Cheese, Artisan Cheese, Blue Cheese, Chef Lippe

Day 3 of Blue Cheese weekend – Amish Blue Cheese

Day 3 Amish Blue Cheese

The Amish have been making cheese the same way for hundreds of years. The animals are hand milked twice a day, grass feed, are sustainably raised. The cheeses are farmer-certified rBGH free.  Because of the wonderful care given the these animals the cheese is rich in calcium, contains no preservatives or chemical additives.

We will have Amish blue cheese made from cows, sheep and goats. This cheese is great served with wine and crackers, as a dessert with fresh fruit or in dips and pasta.  Our friends at Farris Farms have some WONDERFUL  grass fed steaks that the blue cheese will taste great on. Make sure to wear BLUE for your discount this weekend.

 We have paired it with the following: Stout, Sherry, Scotch, Sauternes,  Porter, Port, and late harvest Riesling.

blue cheese and fresh figsSerrano-Wrapped Figs

Ingredients

18 fresh figs, cut in half

1 cup Amish Blue cheese, softened

18 slices Serrano ham, cut 1/16” thick by 2” wide

1-1/2 cup arugula leaves

1/3 cup extra virgin olive oil

Juice of 1 lemon

1/2 cup slivered almonds, toasted

 

Directions

Preheat oven to 500° F. Scoop a small amount out of the center of each fig half and fill each half equally with the Amish Blue cheese. Put the halves back together and wrap each fig with Serrano. Bake until the Serrano begins to crisp, about 4 minutes. Remove from the oven and set aside.

Whisk together the lemon juice and olive oil and toss with the arugula. Place three warm figs on each plate. Place 1/4 cup of arugula in the center. Sprinkle with the almonds and serve

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Filed under Amish Cheese, Blue Cheese, Chef Lippe, goat milk, recipes

Day 2 of our Blue Cheese Weekend Specials – Danish Blue

Danish Blue Cheese

By Chef Lippe

Danish_Blue_cheese

Danish Blue (also known as Danablu) is a strong, blue veined cheese. This semi-soft creamery cheese is typically drum or block shaped and has a white to yellowish, slightly moist, edible rind. Made from cow’s milk, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.

Before ageing, copper wires or rods are used to pierce the formed  curds to distribute the mold (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.

Danish Blue was invented early in the 20th century by a Danish cheese maker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavor characterized by a sharp, salty taste.

Danish Blue is often served crumbled on salads or as a dessert cheese with fruit. In Denmark, it is often served on bread or biscuits.

Danish Blue and Esrom are the only two Danish cheeses that are PGI marked by the EU, meaning that they may only be produced in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.

Wine to Pair with Danish Blue

Cabernet Sauvignon, often referred to as the “King of Red Wine Grapes,” originally from Bordeaux, with a substantial foothold in California’s wine races, has the privilege of being the world’s most sought after red wine. Cabernet Sauvignon grapes tend to favor warmer climates and are often an ideal wine for aging, with 5-10 years being optimal for the maturation process to peak. Because Cabs take a bit longer to reach maturation, allowing their flavors to mellow, they are ideal candidates for blending with other grapes, primarily Merlot. This blending softens the Cabernet, adding appealing fruit tones, without sacrificing its innate character.

Baked figs with Danish blue cheese & Prosciutto

Black or green figs Danish blue cheese with Serrano ham.

blue cheese fig and serrano

Slice the figs in half, make a small indent with the back of a teaspoon then place a small amount of blue cheese (marble size) and top with a piece of prosciutto. Arrange on a baking tray and roast in a hot oven, about 425F/200C for 8-10 minutes, but keep an eye on them! You want the prosciutto to be browning and the cheese and fig to melt together nicely, you don’t want them to over bake so they end up a jammy mess on the bottom of the tray (we’ve both been there – still delicious though!). Let them cool down slightly so your guests don’t burn their mouths and then watch them disappear in an instant.

Remember to wear blue to market for your discount!

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Filed under Blue Cheese, Chef Lippe, Danish Blue Cheese, figs, Serrano Ham