Produced by Chris Roelli of Roelli Cheese Haus in Wisconsin, Dunbarton Blue is a blue cheese that is not traditionally blue. Chris spikes classic English-style Cheddar with Penicillium roqueforti that allows the mould to flourish and give the cheese its blue-green veins. Then he presses the cheese to halt the process of mould growth, thus developing only a subtle hint of blue flavour. The three month aged cheese is earthy and Cheddar like in texture.


10 ratings


4 months ago

Interesting different style blue but I wasn't crazy about it


9 months ago


10 months ago

Amazing cheese. Hard, cheddar and blue tasting, some salt in there. You can eat other things even though it’s a blue. There is a blue after taste as well.

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