04 Jul 2017
Got the winter blues? Us too! You’ll find a cure in the form of July’s truly decadent, rich blue-vein cheeses of the month.
GABRIEL COULET ROQUEFORT SLICE, 100g, $11.95
One of only seven Roquefort producers in the world, Gabriel Coulet produces an artisan cheese made using Lacaune sheep’s milk from Aveyron, France (pictured above).
The milk curd is blended with Penicillium roqueforti molds, and then the cheese wheels spend four months ageing on oak planks in natural limestone caves beneath the village of Roquefort-sur-Soulzon.
The resulting cheese is rich, sweet and complex, and bursting with earthy flavours. Initially, it displays slightly spicy blue mold on the front palate but then finishes creamy, smooth and slightly salty with lingering grass and nut undertones
SOCIETE FROMAGERE DU LIVRADOIS BLEU D’AUVERGNE, 125g packet, $9.50
With Roquefort-like qualities, Bleu d’Auvergne is another classic French blue cheese made using cow’s milk in the Auvergne region.
It offers subtle notes of grass and wild flowers and has a rich, delicate flavor featuring salt and subtle spice. It’s creamier, and more buttery and moist than most blue cheeses and is made using a weaker form of mold, Penicillium glaucam.
The creamy texture of this cheese makes it perfect for salad and pasta dressings… but it’s equally delicious enjoyed on its own with a full-bodied red.