Creamy Blue

Inspired by the mild and delicate nature of white mould cheeses and the intense profile of a traditional blue cheese, the Creamy Blue is sadi to be a classic itself. Braced with tones of toasted hops, the flavours are mild, bordering on tangy, with a creamy consistency to garnish and complete the profile. Its ivory-coloured body, imbued with blue veins is distinctive.

First introduced in 1969, the traditional ways of making the Creamy Blue are still maintained today, ensuring the same level of quality. A harmonic blend of light aromas and mild flavours make this cheese a nuanced and intricate experience. Having a milder profile than a Danablu, it is the perfect choice for audiences that are unversed in blue mould cheeses.

Serve at room temperature by removing the cheese from the refrigerator at least half an hour before serving.

This Danish cheese is made in mid-Jutland, where Danish Jersey and red-pied cows provide fresh milk to the Gjesing dairy. The pasteurised milk is poured into traditional open vats, with added enzymes and a special blend of cultures encouraging the development of blue mould. Once the milk has curdled with the help of rennet, it is cut and milled to release excess whey, allowing for a smoother consistency. Placed in moulds, the curd is drained once more, before finally receiving a coating of salt to shield it from unwanted mould. Workers then pierce the rind with steel needles, allowing the mould to develop and breathe from the centre of the cheese. After the aging process, the cheese has fostered its marbling and achieved its soft and pliable texture.

Monte Enebro

Monte Enebro is a Spanish cheese made from pasteurised milk. It has a considerable international reputation and is sold worldwide. The Báez family produce Monte Enebro at the Queseria del Tietar using penicillium roqueforti (the same mould used to make Roquefort), but unusually it is on the outside of the cheese.

When young, the interior paste of the cheese is snowy white and slightly chalky in texture. With age, the paste tends to break down and becomes runny and almost translucent, especially under the skin. The texture is smooth with an intense lingering flavour, hints of mushroom and herbs. A gentle, soft cheese with a lemony taste, it goes wonderfully on its own or in cooking.