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Bayrischer Blauschimmelkase Creamy German Blue Cheese

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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 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.
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Region Allgäu
Country of Origin Germany
Cheese Type Blue
Type of Milk Cow
Flavor Profile Medium
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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Customers reviews

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  • Outstanding

    This is a downright lovely blue. Aged nicely, pale white in color and lightly blued with irregular geode-like pockets of bluing and yellow streaks scattered throughout, the texture is soft, creamy and moist, with a mild, lightly acid, buttery flavor, sweet and lactic, punctuated by a gamey, peppery bite. This is an easy-eating blue cheese, delicious slathered on baguette or a medium rare rib-eye steak.

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