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.