food-and-wine-pairing-a-sensory-experience-robert-harrington

Table 12.6 Blue-Veined Cheese Examples
Type
Blue (Bleu)
(France)
Cambrazzola
(German)
Blue Castello
(Danish)
Gorgonzola
(Italy)
Maytag Blue
(U.S.)
Oregonzola
(U.S.)
Roquefort
(France)
Stilton
(England)
Milk Used
and Color
Cow’s
White interior
with blue
streaks
Cow’s
Light yellow
interior with
blue marbling
Cow’s
Creamy white
with blue
marbling
Cow’s
Creamy white
interior with
blue-green
veins
Cow’s
Yellow with
blue streaks
Cow’s
Creamy white
with bluegreen
veins
Sheep’s
Creamy white
interior, blue
marbling
Cow’s
Creamy white
with bluegreen
streaks
Components, Texture,
and Flavor Wine Suggestions
Semisoft texture, sometimes crumbly,
tangy and peppery.
Semisoft and fairly smooth texture.
Buttery, tangy, and peppery. A cross
of Camembert and Gorgonzola.
Semisoft texture. Strong, sharp, rich,
buttery and mushroomy flavors.
Semisoft texture, pasty, tangy, sharp
and peppery.
Hard and crumbly texture. Strong
flavor and salty.
Semisoft texture, creamy and buttery.
Sharp and tangy with fruity
characteristics.
Semisoft and crumbly texture. Sharp,
pungent, and slightly peppery.
Semisoft texture and more flaky than
blue. Piquant and milder than either
Gorgonzola or Roquefort.
Cheese Categories 279
Tawny Port, Madeira, Sherry.
New World Merlot, Italian Sangiovese,
Chardonnay.
Chenin Blanc, Sauvignon Blanc, Riesling.
Amarone, any big Italian red.
Allegrini Recioto, Austrian Grüner-Veltliner,
Madeira.
Syrah, Pinot Noir, buttery Chardonnay, full-bodied
Champagne or sparkling wine.
Sauternes.
Vintage Port.