Jersey Blue, from Willi Schmid, a relatively new award-winning blue from Willi Schmid. The last time I had it was at Fromagerie La Grenette in Sion in the Valais canton of Switzerland over the summer. Despite it’s American-sounding nomenclature it’s actually a Swiss cheese, named after the breed of cow whose milk goes into it.
This is a beautiful blue, the buttery, fudgy pale yellow paste woven through with some of the densest lodes of blue I’ve ever seen. Often blues will have more of a geode structure to their bluing, little air pockets whose walls are lined with mold, but this is almost leafy in its density and firmness, like cheese with kale leaves running through it, thick strands that can be plucked out with a knife intact. In flavor, it is sweet, complex, vegetal and fruity, with a fiery bite and high sapidity. Switzerland is not often mentioned in the same breath as blue cheese, but Herr Schmid could well change that.
Purchased at Stinky Brooklyn.