Arturo Chiriboga derived his own recipe for a cow's milk blue from that of Basil Weixler, who in 1902 set out to create a cheese that rivaled the famous French Roquefort. We think that Weixler, and Chiriboga, have more than succeeded with a cheese that smacks of sweet cream with a splash of mushroomy goodness. It's a creamy blue resembling rich cultured butter more than your typical assertive peppery blue cheese.
Country: Germany
Milk: Cow
Pasteurization: Pasteurized
Rennet: Animal
Sold by the 1/2 pound.
- Description
Arturo Chiriboga derived his own recipe for a cow's milk blue from that of Basil Weixler, who in 1902 set out to create a cheese that rivaled the famous French Roquefort. We think that Weixler, and Chiriboga, have more than succeeded with a cheese that smacks of sweet cream with a splash of mushroomy goodness. It's a creamy blue resembling rich cultured butter more than your typical assertive peppery blue cheese.
Country: Germany
Milk: Cow
Pasteurization: Pasteurized
Rennet: Animal
Sold by the 1/2 pound.