The Cheese Plate: Oregon blue cheese offers a buttery finish
By lesli j. neilson
The Salt Lake Tribune
First published Apr 10 2012 03:33PM
Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Crater Lake Blue.
What it is • A raw cow’s milk cheese made by Rogue Creamery in Central Point, Ore., headed by David Gremmels and Cary Bryant. This medium-bold blue has an ivory paste with greenish-blue striations. Its pungency continues near the back of the throat but quickly becomes buttery on the finish.
Serve with • On a cheese board, along with artisan honey and roasted, unsalted almonds.
How to store • Keep the cheese in its foil wrapper, then in parchment paper, then in plastic, and store in the refrigerator for up to 2 weeks. Remove foil and let come to room temperature before serving.
Beverage pairings • This blue will pair well with red wine such as syrah; port; and bold beer such as Delirium Tremens.
Cost • $20.99 a pound at Whole Foods, 1131 E. Wilmington Ave., Salt Lake City; 801-359-7913.
facebook/nowsaltlake
