Appearance: Ivory paste with distinctive green-blue veins of mold
Texture: Rich, creamy, and crumbly
Taste: Comice pear, green apple, and honey, with moderate “blue” flavor
Suggested Pairings:
- A delicious addition to salads, appetizers, and mains. Oregon Blue adds a great touch of tanginess to meats, and is particularly good with lamb, burgers, and steak.
- Pairs well with a wide range of wines, particularly Viognier, Riesling, and Pinot Noir. Equally versatile with beer, shining beside IPAs, Weissbier, and Pale Ales.
2019 Specialty Food Association sofi Awards: Silver (Cow’s Milk Cheese)
2017 United States Cheese Championships: 3rd place (Blue Veined Cheese, Organic)
2013 World Cheese Awards: Silver (Blue Cheese)
2012 American Cheese Society Competition: Gold (Blue Cheese)
2012 Specialty Food Association sofi Awards: Silver Finalist (Classic Category)
2008 American Cheese Society Competition: 2nd Place (Blue Cheese)
2008 NASFT Specialty Outstanding Food Innovation Awards Finalist: Outstanding Cheese or Dairy Product
2007 World Cheese Awards: 2nd Place (Blue Cheese)
2007 World Dairy Expo Championship: 2nd Place (Blue Cheese)
2006 National Association for Specialty Food Trade (NASFT) Outstanding Product Line Award
2005 World Cheese Awards: 2nd Place (Blue Cheese)
2004 American Cheese Society Competition: 3rd Place (Blue Cheese)
1987 US Championship Cheese Contest: 1st Place (Blue Cheese)
Reviews
There are no reviews yet.