Chiriboga Blue


Ecuadorian man falls in love with Bavarian woman. Cheesemaking ensues'not the typical ending to a fairytale, but a pretty delicious one, resulting in a cheese that resembles rich, cultured butter more than a peppery, assertive blue. Inspired by the cheesemaking tradition of his love's homeland, Arturo Chiriboga heads us Obere M'hle co-operative dairy, located in the town of Bad Oberdorf at the base of the Bavarian Alps. Although Arturo now crafts ten artisanal cheeses, it's his cow's milk blue, stamped proudly with his own surname, that caught our attention. Arturo derived his own recipe from that of Basil Weixler, who in 1902 set out to create a cheese that rivaled the famous French Roquefort. We think that Weixler, and Chiriboga, have more than succeeded with a cheese that smacks of sweet cream with a splash of mushroomy goodness-- a perfect memento of true (cheese) love.

Just the Facts

Milk Type
Rennet Type
2-4 months

Pour a glass of...
  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.

    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.

    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

  • Rosé

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.

    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

  • Strong Beers

    Barleywine, Old Ale, Strong Ale, Scotch Ale

    Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.

    Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.