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The Cheese Plate: Oregon blue cheese offers a buttery finish

(Steve Griffin | The Salt Lake Tribune) Crater Lake Blue is a raw cow’s milk cheese made by Rogue Creamery in Central Point, Ore.

By lesli j. neilson

The Salt Lake Tribune

First published Apr 10 2012 03:33PM
Updated Apr 27, 2012 12:02PM

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.


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