At the office today I brought out one of my favorite blue cheeses, the Bay Blue from Point Reyes Creamery. I first tried this cheese at the 2012 American Cheese Society Conference in Raleigh, North Carolina. I remember tasting other blues at the "blue" table during the Festival of Cheese, but when I tried the Bay Blue, I was blown away.
I recently was given the opportunity to tour Point Reyes Creamery and they were kind enough to send me home with a wedge of this delectable cheese...
Cheese: Bay Blue
Producers: The Giacomini family at Point Reyes Creamery\
Cheesemaker: Kuba Hemmerling
Location: Point Reyes Station, CA
Milk: Pasteurized cow's milk
Rennet: Traditional (animal)
Quite a sexy blue isn't it? When opening up the cheese, you definitely smell the tang of the blue mold along with a dusty earthiness. It's no where near as pungent and some of the other blues I've worked with, but still have a bit of a bite.
The flavor and texture to me is very similar to Stilton. The folks at Point Reyes use the term "fudgy" to describe the texture and I think that hits the nail right on the head. The flavor is incredibly earthy and creamy with hints of caramel while being accented with a fruity acidity from the blue-green mold running through the paste.
If you've never been a fan of blue cheese and are willing to try again, this is one that I would recommend. It is a fantastic cheese that I always want to have in my refrigerator. The only issue is that the cheese is made in very limited amounts, so not every Whole Foods in the Northern California region is able to get it. No matter the cheese counter, if you see a piece of the Bay Blue, be sure to grab a wedge! You will not be disappointed...
As promised, here are some pictures from the tour at Point Reyes Creamery...
If only I was sitting on that deck now! I hope you all are having a wonderful Friday and that you have a great weekend. Until next time, eat, drink and be happy!!!