CHEESE NOTES

High-res Smokey Blue, yet another from the American zen masters of Penicillium Roqueforti & Glaucum, Rogue Creamery. Rogue takes their Oregon Blue cheese and cold-smokes it for 16 hours over hazelnut shells. Many smoked cheeses end up tasting strongly of the smoking, which isn’t necessarily a bad thing, but what’s nice about this cheese is how the smokiness is mostly in the aroma, with only a delicate smokey flavor infusing the cheese, melding perfectly with the brightly sharp, grassy, caramely and sweet flavors of the cheese.   Purchased at Beechers. 

Smokey Blue, yet another from the American zen masters of Penicillium Roqueforti & Glaucum, Rogue Creamery. Rogue takes their Oregon Blue cheese and cold-smokes it for 16 hours over hazelnut shells. Many smoked cheeses end up tasting strongly of the smoking, which isn’t necessarily a bad thing, but what’s nice about this cheese is how the smokiness is mostly in the aroma, with only a delicate smokey flavor infusing the cheese, melding perfectly with the brightly sharp, grassy, caramely and sweet flavors of the cheese.  

Purchased at Beechers. 

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