Blue Cheese Line-Up
Luke from Rosenborg cheese leads us through the array of Danish blue cheese available in the marketplace today.
Blue Cheese Line-Up
Julie: There’s more than one type of blue cheese.
Luc: Yes, there’s a wide variety of blue cheese. When you go to the grocery store, you see blue cheese and you think blue cheese is blue cheese is blue cheese. Far from that, there’s a wide variety of taste profile in blue cheeses and Danish Blue cheeses.
Julie: Welcome to Le Gourmet.TV. We’re in the LCBO events kitchen today with Luc from Rosenborg cheese.
Luc: Julie, thanks for having me over. It’s a pleasure being here today and we’ll talk about blue cheese where we have a scale of taste, a scale of strength of the blue cheese, very informative. It goes from mild cheeses from blue spread to traditional blue like this one. It covers a lot of taste profile for variety of uses.
Julie: Often we think of blue cheese as very strong, bold flavor cheese.
Julie: And there are options though.
Luc: Yes, and it depends also on the way the product is presented. There is blue cheese for every taste and there is blue cheese in many application or recipes that people don’t even know about.
Julie: So what are some of the variations that you have here?
Luc: We go from Bella Blu is a blue cheese that was made with the yoghurt culture. When we develop that product, we develop it and we call it almost a feminine blue because often women don’t like blues that are too strong in taste so it was develop with this intention in mind.
Julie: So the yoghurt just mellows it out.
Luc: Yes, the yoghurt culture, it gives it a very milky taste, a very mild taste, creamy taste even. From there, we would move to Blue with fruits. Blue with fruit looks like a very festive cheese, it started for the Christmas period. Now it’s sold throughout the year. The sweet taste of the candy fruit with the blue bite that is a little bit in blue cheese makes a really nice combination.
Julie: So they compliment one another.
Julie: Especially the sweet and the bite.
Luc: Yes. It could be used as an appetizer but also in recipes. There are many applications of these and we move to something that would be again made with a yoghurt culture, Melo Blue.
Luc: It gives it a mild taste and milky taste. We go to extra creamy. The extra milk fat that is in also subdued the blue bite in it. It gives it a blue bite that is less strong, less formula than the traditional one.
Julie: The traditional.
Luc: And the traditional is the king of blues.
Julie: Now this one I find in
Julie: This one intriguing.
Luc: Yes. This is the Blue in oil. At first, it sounds odd having a blue cheese in oil with spices but try this on the fresh baguette, cut it lengthwise while it’s still warm and pour it on the oil with the spices and the blue cheese just goes into the bread and makes a really nice presentation.
Julie: Now we often talk about blue cheese and you mentioned a study that we perceived this having very strong flavor.
Julie: When we have traditional blue cheese. What kind of things pair with it really well? Are there certain flavors that just match with it and complemented in ways that you know it’s.
Luc: It’s surprising once we cooked food. As an example over the weekend, I had blue cheese and Dijon mustard. You would expect that Dijon mustard to be very strong but some blue cheese added to it, give it a different angle. It was really interesting. Blue cheese goes also with fruits. The sweetness of the fruit again with the blue bite makes a great combination.
Blue goes great with meat. Blue goes great with vegetables. It’s surprising the amount of things that can be done with the blue cheese.
Julie: If I wanted to have some Rosenborg Blue Cheese on like, do you recommend the oil on a back up.
Julie: What if I wanted to put it with, complement it with, or pair it with something in like a sandwich or something. This is sometimes difficult to crumble on your sandwich and keep it together.
Luc: Exactly, that’s why we came out with nice application. They didn’t crumble. That was great with salad or to the point what you just mentioned, sliced blue. All these are pre-sliced, what are we using? This one is the extra creamy blue. Since there is a bit more milk fat in it, it doesn’t crumble. It gives some really nice slices or really nice presentation.
Julie: And of course the crumbles great for salad. We always think of salads and blue cheese.
Luc: Yes, yes and this one goes crumble, goes in various and many application and ready to use.
Julie: And is that the traditional blue cheese?
Luc: Yes we use a traditional, it’s a crumble your cheese, it’s a bit saltier but really flavorful.
Julie: So if you’d like to have more information about Rosenborg blue cheese, just click on the video and it will open up in your page. Thanks for coming to legourmet.tv. Stop by again on another day.
Blue Cheese Line-Up
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