Roelli Cheese Haus Dunbarton Blue
Fourth generation cheesemaker Chris Roelli committed the equivalent of blue cheese heresy by piercing his cheese and then pressing it to inhibit the mold growth. The result is Dunbarton Blue, a sort of blue-veined cheddar that's potent yet approachable. In a typical blue, the pierce holes introduce air that allows the desirable mold to proliferate within the cheese. By pressing it, Chris halts the process, developing a distinct but subtle bluing that hints at piquancy without punching you in the face. The cheese that develops is earthy and Cheddary in texture, with a sharpness that one would expect from this combination. A unique and fantastic cheese from a true American cheesemaking family, best enjoyed with a local brown ale.