Introducing King Richard Blue Cheese!

Have you heard?!  Our blue cheese is finally here!  King Richard Blue, aptly named for its English origin, has a mild, earthy, blue flavor, with a creamy, melt in your mouth texture and salty finish.  This cheese sure will add both another flavor profile and a touch of color to any cheese or charcuterie board with its abundance of BLUE. 

Where does this BLUE come from? 

During the cheese-making process, a mold culture known as Penicillium roqueforti is added, which once a few more steps occur, will create the perfect environment for mold growth.  One week later, we punch holes into the cheese with stainless steel rods, a two-person job that is easier said than done, also known as “needling.”  This allows oxygen to circulate and encourages the growth of that signature blue mold throughout the cheese.  Additionally, this process softens the texture and develops our very own distinct blue flavor in the large world of blue cheeses.

What's the best way to store blue cheese?

Once cut/opened, blue cheese should be wrapped in foil, parchment or wax paper and stored in the refrigerator for up to 3 weeks.  It is common, when reopening or opening for the first time, to allow blue cheese to breathe. The cheese may have a slight ammoniated smell as the mold prefers air, but will ripen way too fast if left opened with access to too much air.

What does King Richard Blue pair best with?

Fruits, particularly, apples, oranges, grapes or pears, jams, or jellies, such as orange marmalade, honey or also nuts.

The best red wines to pair are pinot noir, cabernet sauvignon, Malbec, and zinfandel, but classical blue cheese pairings include fortified wine like Port or Madeira or even off-dry white wine such as Riesling or gewürztraminer. Try it with Chrysalis Vineyards Borboleta (port-style) or Sarah's Patio White (semi-sweet Vidal Blanc).

Be sure to take advantage of our limited-time introductory pricing and come pick up a wedge of this delicious King Richard Blue at the Ag District!