Country of Origin: Germany
City / Village: Bad Oberdorf
Type of Milk: Cow
Cheese Style: Blue
Flavor Profile: Medium
This cheese is made by Mr. Arturo Chiriboga, a native of Ecuador, of the cheese company Schaukaeserei Obere Muehle located in the Bavarian town of Bad Oberdorf. The cheese is based on an original recipe for “Bavarian Blue”created by Basil Weixler in 1902. In the 1920s the recipe was updated to more closely reflect the recipe of the classic French Roquefort. In fact, Weixler wanted to call his cheese “Bavarian Mountain Roquefort” but the French would not allow it. Much to the chagrin of the French, this naming conflict prompted substantial press which simply made the cheese more popular.
The milk supply comes from local dairies in a cooperative who adhere to strict guidelines for producing silo-free milk. The blue mold cultures are added to the milk in the vat of fresh milk, then after curdling, the cheese is placed in forms. After 4 to 6 days the cheese is “needled” on the top and bottom to create the air channels necessary for the blue mold to develop. The cheese ages for another 2 months before it is ready to eat.
The result is a buttery blue cheese with bright acidity and mild intensity.
Product ID: 02053
|Price: $17.98 / ½ lb|
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