Aging Grand Noir Blue Cheese: How Long Is Ideal?

Grand Noir is a blue cheese made from cow's milk and vegetarian rennet. It is hand-dipped and aged in black wax for 8 weeks. The black wax rind is food-safe but not edible. The cheese is aged at cool temperatures to develop a luscious, creamy texture and bold flavour.

Grand Noir is aged for eight weeks

Grand Noir is an award-winning cheese, described as "the best blue cheese in the world" by the World Cheese Championships. It is a semi-soft, blue-veined cheese with a sharp and sweet flavour. The black wax rind adds a distinctive flavour to the cheese and makes it stand out on a cheeseboard.

Grand Noir is free from additives and preservatives, including natamycin, an additive that prohibits mould growth on blue cheeses. This means that under the wax exterior, you may find blue or grey mould, which is a natural development and adds to the stronger blue character of the cheese.

This cheese is incredibly versatile and can be enjoyed in a variety of ways. It pairs well with bold red wine or champagne and is delicious served at room temperature with crackers, baguette, candied ginger, dried fruits, or sweet and spicy jams. It can also be diced into salads, sliced over potatoes or steak, or even paired with rich chocolate for dessert.

Grand Noir is also lactose-free due to the natural maturation process during cheese-making, and it is 100% vegetarian-friendly as microbial rennet is used.

It's hand-dipped in black wax

Grand Noir is a blue cheese that is carefully hand-dipped in black wax. This process gives the cheese its distinctive appearance and also serves a functional purpose. The black wax is food-safe but not edible and helps to develop the cheese's silky texture and bold flavour.

The cheese is aged at cool temperatures, which allows it to develop its luscious and creamy texture as well as its bold blue notes. This ageing process is a crucial step in creating the unique characteristics of Grand Noir. The black wax not only protects the cheese during this ageing process but also enhances its flavour and texture.

Grand Noir is an award-winning cheese, known for its elegant and distinctive appearance. The black wax rind creates a beautiful contrast with the creamy yellow-white cheese, making it stand out on any cheeseboard. The wax also helps to preserve the cheese, ensuring it remains fresh and flavourful.

The process of hand-dipping each cheese wheel in black wax is a labour of love and adds to the craftsmanship and attention to detail that goes into creating this exceptional cheese. This step is a signature of the Grand Noir cheese-making process, setting it apart from other cheeses.

The black wax not only enhances the sensory experience of the cheese but also ensures its quality and freshness. It is a key factor in the development of Grand Noir's unique characteristics, making it a favourite among cheese connoisseurs and enthusiasts worldwide.

The cheese is then aged at cool temperatures

Grand Noir is carefully aged in a black wax mantle, which gives the cheese its unique flavour and helps to lock in moisture, promoting the development of a creamy texture. This ageing process, when combined with the cool temperatures, ensures that the cheese matures slowly and evenly, allowing the bold and robust blue veining to emerge.

Cool temperatures are essential for inhibiting the growth of unwanted bacteria and moulds, while still allowing the desirable cultures to thrive and develop flavour. The cool environment also helps to extend the cheese's shelf life, preserving its quality over a longer period.

Aging Grand Noir at cool temperatures is a delicate balance. The temperature must be low enough to slow bacterial activity and prevent spoilage, but not so low that it inhibits the development of the cheese's texture and flavour. Each variety of cheese has its own optimal ageing temperature, which is carefully monitored and controlled by cheesemakers to ensure the desired outcome.

The length of time that Grand Noir is aged also plays a crucial role in its final characteristics. Aged for around eight weeks, Grand Noir strikes a balance between being young and mild, and more mature and pungent. This ageing time, combined with the cool temperatures, results in the cheese's distinctive creamy texture and bold, yet elegant, flavour.

Grand Noir is free from natamycin

Grand Noir is a semi-soft blue cheese with robust blue veining. It is aged in black wax to develop a silky texture and bold flavour. The black wax exterior is food safe but not edible.

Grand Noir is free from additives and preservatives, including natamycin. Natamycin is an additive that prohibits mould growth on blue cheeses and has raised health concerns. Under the wax exterior of Grand Noir, you may find blue or grey mould. This is a natural development and adds to the stronger blue character of the cheese.

Grand Noir is made with the very best fresh milk from regional farms in Bavaria, Germany. It is carefully dipped in black wax and then aged at cool temperatures to develop its luscious and creamy texture and delightfully bold blue notes.

Grand Noir is suitable for vegetarians, lactose-free and gluten-free.

It's made with milk from cows in Bavaria, Germany

Grand Noir blue cheese is made with milk from cows in Bavaria, Germany. But what do we know about this region? Well, for starters, Bavaria is a state in the southeast of Germany, and it's the largest German state by land area. It comprises roughly a fifth of the country's total land area and is the second most populous state, with over 13 million inhabitants. Its capital and largest city is Munich, which is also Germany's third-largest city. Other major cities in the state include Nuremberg and Augsburg.

Bavaria has a distinct culture, largely due to its Catholic heritage and conservative traditions. It also boasts the second-largest economy among German states by GDP figures, giving it the status of a wealthy region. The state has a well-developed industry and the lowest unemployment rate in the country.

Now, let's get back to those happy cows that produce the milk for Grand Noir cheese. They graze on the lush grass in the alpine region of Bavaria. This milk is then used by the cheese supplier Käserei Champignon to craft the creamy, semi-soft Grand Noir blue cheese. The cheese is carefully dipped in black wax and aged at cool temperatures, resulting in its luscious texture and bold blue notes. So, the next time you indulge in a slice of Grand Noir, remember the cows of Bavaria and the artisanship that goes into creating this delicious cheese!

Frequently asked questions