| Matthews Cheese Cellar 17 Upper Baggot st. Dublin 4 Ireland (Beneath Oddbins) Tel (01) 6685275 Open Mon-Fri. 11.00 - 6.00 |
| Other blues that we highly recommend.. | |
| Crozier blue | |
| Picos/Cabrales | |
| French Soft Cheeses |
| French Semi-Soft Cheeses |
| French Hard Cheeses |
| French Goat's Cheeses |
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©Copyright
Matthews Cheese Cellar 2008
| Bleu du Haut Jura A.O.C. - This is a mountain blue with an edible natural rind. It is a staple in the little town of Gex in the Pyrenees. An impressive large wheel with the characteristic Gex stamp on the rind, it sometimes develops bright red and yellow moulds on the surface and in the pâte, it's hard to believe they are natural. Made with raw cow's milk, aged four months. €15.00 per Kilo |
| Fourme d’Ambert – Fourme comes from the Latin forma form or shape, hence formaggio, fromage etc. It hails from the famous Auvergne, a region renowned for its cheesemaking traditions – the home of Bleu d’Auvergne, Cantal and one of my favourites, Saint Nectaire. Dating from Roman times it is one of France’s oldest cheeses and was one of the first to receive A.O.C. status in 1976. It is made with raw cow’s milk and affinage takes a minimum of 28 days, but usually two months. La Fourme, as it is affectionately called in France, is a pressed cheese so it is firmer than many blues. While most blues have a collapsing inelastic texture, Fourme d’Ambert has an interestingly elastic pâté much like a semi-soft (Tomme de Savoie, or a firm Livarot) with definite nutty, woodsy notes. The rind is quite thick for a blue cheese, imparting to the cheese, a wonderful musty, cellary aroma. €2.00/100g Official Website |
| Bleu d’Auvergne A.O.C. – a very traditional blue made from raw cow’s milk in the Auvergne region in South Central France. It has an unparalleled sweetness and semisoft texture with plenty of blueing. A classic. Goes down well with big reds or dessert wines. Official Website €2.20/100g |
| Bleu de Bresse, Roquefort A.O.C., Bleu de Termignon, Fourme de Montbrison>> |
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