Blue

BlueBlue-Veined cheeses are eaten plain with fresh fruit or nuts or served with cooked meats, pastas or vegetables or can also thicken a sauce, enhance a fondue or give dip a tangy flavour.
Bleu Ermite

Bleu Ermite was the first cheese produced at the Saint-Benoît Abbey in 1943 and is still in handmade at the monastery today. A mild blue, a bit tangy but not so strong that inexperienced eaters will be scared away. Soft cream-coloured paste, lightly veined with blue-green mould, crumbly and a bit gritty. The aroma is grassy, herbal and mushroomy, with hints of sweetness and earthiness.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Bleu Fumé

Hand made by Benedictine monks from the Abbaye de Saint-Benoît-du-Lac in Quebec. The Abbaye's skilled cheese makers have been crafting blue cheese since 1943, starting with blue ERMITE. Today, more than a dozen varieties of cheese are made at the Abbaye.

This semi-soft blue-veined cheese is made from pasteurized milk and aged for 6 months in the Abbaye de Saint-Benoît-du-Lac’s ripening rooms. A sweet mild blue with a delicate smokey flavour. The smoking process gives the cheese a slightly woody taste that pairs well with the acidity of the blue veining.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Blue St. Agur

Saint Agur is a blue cheese made from pasteurized cow's milk in the village of Beauzac from the mountainous French region of Auvergne. Since 1988, the Bongrain Cheese Company has been manufacturing this cream enriched cheese with 60% butterfat. On account of the high fat content, it certifies as a double-cream cheese. Also, because of its high butter fat content it is easily spreadable and melts well.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Blue Stilton

Stilton is known as 'The King of English cheeses’. It has Protected Designation of Origin status, meaning it can only be made in the counties of Nottinghamshire, Derbyshire, and Leicestershire to a specified recipe. The milk must come from the three counties and must be pasteurised before use. The cheese must be allowed to form its own crust, can only be made in a cylindrical shape, must never be pressed and must have the magical blue veins for which Stilton is famed radiating from the centre of the cheese.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
English Huntsman

Mellow Double Gloucester layered with pungent Blue Stilton.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Roquefort

White with intense blue generously marbling wide and numerous cavities. Creamy and slightly moist with a bold, tangy flavour and salty finish.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.
Shropshire Blue

Shropshire Blue is a cow's milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no link to the county of Shropshire.

This product must be ordered in sets of 50 grams.
A minimum order of at least 150 grams is required.