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West West Blue

West West Blue

  • Made from unpasteurized cow's milk

  • Country of origin: United States

  • Region: Vermont

  • Family: Blue

  • Type: semi-soft, blue-veined

  • Texture: creamy, crumbly and soft

  • Rind: natural

  • Colour: cream

  • Flavour: burnt caramel, creamy, earthy, mushroomy, salty, sharp, spicy, sweet

  • Aroma: barnyardy, grassy, pungent

  • Vegetarian: no

  • Producers: Parish Hill Creamery

West West Blue is a two-day Gorgonzola-style cheese made by Parish Hill Creamery in Vermont, United States. The cheese is made from fresh raw cow's milk. Two separate kinds of cheese are made over two days and at the end of the second day; the curds of the first day are mixed with warm, fresh curds, and aged 90 - 180 days.

Like a typical Gorgonzola, an edible rind covers a soft velvety paste with streaks of blue veining, a creamy texture and a slight crunch from the blue mould. Flavours range from the initial bite from its blue veining dissolving into a mushroomy, spicy earthiness. Salty and sweet flavours dominate the profile with added notes of grass, barnyard and burnt caramel.

Pair West West Blue with Zinfandel or a barleywine.

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