Blue Cheese

Blue Cheese, according to ancient traditions, has a very strict process of production depending on type. A fungus is introduced into the curd to make the milk ferment. This process allows for a creamy and soft cheese, with subtle and fine aromas, and a long finish.

Our range of Blue Cheese is made of top quality cheeses:
- Blue Stilton, from England, usually eaten with Port wine
- Bleu d’Auvergne, from cow’s milk
- Bavarian Blue Cheese, from Germany
- Danish Blue Cheese
- Bleu des Basques, from France
- Bleu des Causses, from cow’s milk
- Bresse Bleu, from southwest France
- Saint Agur Blue
- Gorgonzola, from cow’s milk.