Blue Vein

Allow blue vein cheese to come to room temperature before serving. When cut, oxygen will encourage the blue veins to grow and change colour.
Enjoy Blue Vein cheese with:
  • fruit bread, toasted walnut bread or almond biscotti
  • a drizzle of wild honey
  • walnuts
  • port soaked prunes
  • fresh or roasted pears
  • quince paste
  • fresh dates
  • Select a gorgonzola style blue that has evenly distributed blue veins with subtle marbling around the veins. The natural rind should be dry to slightly sticky.
  • A Danish style blue should be selected if it is evenly veined with slight marbling. The interior should be slightly moist and not dull or grey.
  • When selecting a blue brie, choose one that has subtle blue veining and a shiny appearance when cut. The rind should be damp but not too sticky and should not show any signs of breaking down.
  • Alternatively, wrap the cheese in waxed greaseproof paper but note that it will only keep for a day before drying out
  • The cut surface of the cheese may dry a little so it will need to be cut regularly - at least every two weeks
  • Store the cheese in the warmest part of the fridge
  • Blue vein cheese can be stored in its original wrapper for between one and four weeks
  • Freezing is not recommended
  • The cheese should be stored with the cut face of the cheese against the original wrapper
wine matches
Knappstein Rielsing