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.
5 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.
6 months ago
3.5-High salinity. Somewhat soft. Mild to strong blue cheese Pungency. A little sweetness. Earthy. A fun cheese but not my favorite ever.