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Classic Blue Logs

Each piece of snowy, lightly aged chevre is hidden beneath a brillant blue blanket of pencillum roquefortii mold. The result is an immediate tang, but no residual blue flavors: simply dense, cakey, tart goat cheese that coats the mouth with a pleasant lactic taste. The Roquefort mold is mixed into the milk along with salt, and left to develop in a cool cave for approximately three weeks. The cheese does not develop blue veining because the paste is not pierced in any way; the mold, of course, can only develop when exposed to oxygen, hence the distinctive exterior.

Just the facts

Country USA
Maker Westfield
Milk Type Goat
Pasteurization Pasteurized
Rennet Type Animal
Age No
Cheese Type No
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Makes a great cheese plate with...