CurdyGirl Loves Smokey Blue!

March 28, 2012

Smokey Blue is one heck of an addictive cheese from the legendary Rogue Creamery from Oregon, USA. Originally starts out as Oregon Blue, and is then smoked over hazelnut shells for 16 hours to become this tasty treat. I enjoy it for snacking, burgers, and as a key ingredient in mac & cheese with cauliflower, with pancetta in the topping. Highly recommended.

I noticed that my on the fly explanation of how blue cheese becomes blue might be open to mis-interpretation. To clarify, in cheesemaking, the milk is inoculated with appropriate cultures, then once formed into a wheel of cheese, pierced to allow air to penetrate, and that is how the blue is activated if you will. This is not always the case, in some cases, then cheese is hand ladled, and the blue veining will come about with more time.

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