Randy Chandler
Dunbarton Blue is a handmade, cellar-aged, English-style cheddar cheese made from pasteurized cow's milk in Wisconsin, USA. It has a firm, dense, and slightly crumbly texture, with a mild, earthy aroma and nutty, buttery undertones. When serving Dunbarton Blue, it is important to consider its strong and unique flavour profile. The cheese can be paired with a variety of foods and drinks to enhance its flavour, such as honey, fruits, and full-bodied red wines. It can also be crumbled or melted over salads, soups, or pasta dishes. Additionally, Dunbarton Blue can be served as part of a cheese platter, providing a distinct and memorable taste experience for those who enjoy blue cheese.
How to serve Dunbarton Blue Cheese
| Characteristics | Values |
|---|---|
| Texture | Firm, dense, slightly crumbly |
| Aroma | Mild, earthy |
| Flavor | Rich, nutty, buttery, sharp |
| Milk Type | Pasteurized Cow |
| Age | 3+ months |
| Producer | Roelli Cheese Haus |
| Region | Wisconsin, USA |
| Style | English-style Cheddar |
| Veining | Blue |
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What You'll Learn
Pairing with other cheeses: from mild to strong
When it comes to pairing Dunbarton Blue with other cheeses, you have a lot of flexibility due to its unique characteristics. This cheese is a handmade, English-style cheddar from Wisconsin, USA, with a mild, earthy aroma and nutty, buttery flavours. Its texture is firm, dense, and slightly crumbly. Here are some ideas for pairing Dunbarton Blue with cheeses of varying intensities:
Mild Cheeses
For a gentle start, pair Dunbarton Blue with a creamy, mild Cambozola. The mildness of Cambozola will complement the nutty and buttery notes of Dunbarton Blue without overwhelming the palate. This pairing showcases the range of flavours that can be achieved within milder cheeses.
Medium-Intensity Cheeses
If you're looking for a slightly more assertive pairing, consider matching Dunbarton Blue with a mature Cheddar, such as an Aged British Cheddar or an Aged Cheddar. The sharpness of these cheeses will contrast nicely with the buttery smoothness of Dunbarton Blue, creating a delightful interplay of flavours.
Strong Cheeses
For those who enjoy an assertive cheese experience, pair Dunbarton Blue with a bold, piquant Roquefort. The strong flavour of Roquefort will stand up to the distinct character of Dunbarton Blue, resulting in a flavour explosion that will excite your taste buds. This pairing showcases the intensity and complexity that blue cheeses can offer.
Remember, these are just a few suggestions, and the beauty of cheese pairing is in the exploration. Feel free to experiment with other cheeses that fall within the mild, medium, or strong categories to find your own perfect combinations. Enjoy the journey of discovering new flavour harmonies!
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Cellar-ageing: the process and its impact on flavour
Cellar-ageing is an important process that impacts the flavour and texture of Dunbarton Blue Cheese. This handmade English-style cheddar is crafted in Wisconsin, USA, from pasteurized cow's milk and aged for a minimum of 90 days in a carefully controlled environment.
During the ageing process, the cheese develops its distinct characteristics. The cellar's cool, humid conditions promote the growth of mould cultures, particularly penicillium, which is responsible for the blue veins in the cheese. These veins contribute to the sharp, nutty, and buttery flavours that distinguish Dunbarton Blue. The ageing process also affects the texture, transforming the cheese into a firm, dense, yet slightly crumbly consistency.
The length of ageing influences the flavour intensity and texture of the cheese. At a minimum of 90 days, Dunbarton Blue achieves a balanced flavour profile with mild, earthy aromas and subtle hints of blue. The cheese is known for its unique combination of nutty and buttery undertones, reminiscent of aged cheddar, with a gentle sharpness from the blue veins. This hybrid of cheddar and blue cheese characteristics makes it an excellent introductory variety for those new to blue cheeses.
The cellar-ageing process also ensures the cheese's texture is just right. The ideal Dunbarton Blue should have a firm and dense structure that crumbles slightly when cut or served. This texture is a result of the ageing process, which dries out the cheese gradually while allowing the development of flavour and aroma compounds.
In summary, cellar-ageing plays a crucial role in the development of Dunbarton Blue Cheese. It contributes to the cheese's flavour, texture, and aroma, transforming pasteurized cow's milk into a delicious, distinctive variety of blue cheese. The process gives it a unique character that sets it apart from other cheeses and makes it a favourite among cheese enthusiasts, especially those exploring the world of blue cheeses for the first time.
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How to identify its unique flavour and aroma
Dunbarton Blue Cheese has a unique flavour and aroma that can be identified through a few key characteristics. Firstly, it has a mild, earthy aroma with subtle hints of blue. This is a result of the cellar-aging process, which also contributes to the cheese's firm, dense, and slightly crumbly texture.
In terms of flavour, Dunbarton Blue strikes a balance between nutty, buttery, and sharp notes. The nuttiness is often described as reminiscent of freshly ground peanut butter, while the sharpness comes from the blue veins that develop during aging. The buttery aspect adds a rich, creamy dimension to the taste experience.
The cheese also has beefy, saline, and musty flavours that complement the nuttiness and sharpness. These flavours are more subtle and may be detected as an aftertaste or lingering sensation on the palate. The overall flavour profile is well-balanced, making it a great option for those who enjoy a complex, yet approachable blue cheese.
To fully appreciate the unique flavour and aroma of Dunbarton Blue Cheese, it is recommended to serve it at room temperature. This allows the cheese to soften slightly, releasing its aromatic compounds and enhancing its flavour. Pairing it with complementary foods and beverages, such as Chenin Blanc, Chardonnay, Malbec, Merlot, lagers, or Imperial Stout, can also enhance the tasting experience.
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The cheesemaking process: from milk to blue veins
To make blue cheese, you'll need to start by gathering your equipment and sanitising it. This includes a 2.5-gallon stock pot, a long metal spoon, a long knife or cake spatula, a colander, a lipped tray, a cheese mould, cheesecloth, and mats. You'll also need ingredients such as milk, cream, calcium chloride, a yogurt culture starter, a mesophilic starter, liquid rennet, blue cheese, salt, and more.
First, make sure to sanitise all your equipment. Wash items that fit into your stock pot, like the spoon, knife, cheese mould, cheesecloth, colander, and mats, in hot soapy water, then boil them for 10 minutes. For larger items like the bucket, wash them separately and rinse with a diluted bleach solution.
Next, prepare your milk mixture. The type of milk you use—cow, sheep, or goat—will impact the texture, taste, and smell of your cheese. Combine the milk with cream, calcium chloride, and the culture starters. Then, add liquid rennet to begin the curdling process.
Once your curds have formed, cut them into smaller pieces and stir gently. This helps release moisture and encourages the curds to firm up. You can then remove the whey (the liquid portion) and transfer the curds into your cheese mould, lined with cheesecloth. Press the curds to remove more whey and flip the cheese periodically to ensure even pressing.
Now, it's time to introduce the blue veins. This is done through a process called "needling." Using a needle, pierce small holes into the cheese to create openings for oxygen to enter. The oxygen feeds the Penicillium roqueforti cultures, which develop into the characteristic blue veins of the cheese. The size and number of holes you make will determine the number of blue veins that form.
Finally, age your cheese. Traditionally, blue cheese is aged in caves that maintain specific temperature and humidity levels. During this ageing process, the blue veins will continue to develop, contributing to the distinct flavour and aroma of the cheese. For a cellar-aged cheese like Dunbarton Blue, this process takes at least 90 days to develop its unique texture and flavour profile.
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Buying options: where to buy Dunbarton Blue Cheese online
When buying Dunbarton Blue Cheese online, there are several options available. One option is to purchase it from Saxelby Cheese, a company that specialises in artisan cheese. They offer a unique variety, as the cheese is described as having a dense and nutty texture, with hints of rich aged cheddar and peanut butter.
Another option is to look at websites that offer a wider range of cheeses, such as cheese.com. Here, you can find Dunbarton Blue, which is described as a handmade, English-style cheddar from Wisconsin, USA. It is aged for at least 90 days, resulting in a firm, dense, and slightly crumbly texture.
Additionally, some online retailers and grocers may offer Dunbarton Blue Cheese as part of their inventory. It is always a good idea to check multiple websites to compare prices and find the best deal.
When purchasing online, it is essential to consider factors such as shipping costs, delivery times, and the quality and freshness of the cheese upon arrival. Some vendors may offer specialised packaging and delivery options to ensure the cheese arrives in optimal condition.
Lastly, for those who prefer a more personalised experience, some websites may offer subscription services or membership clubs that provide exclusive access to unique cheeses like Dunbarton Blue. This could be a great way to explore new varieties and support small-batch cheesemakers.
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Frequently asked questions
Dunbarton Blue is a handmade cheese made from pasteurized cow's milk in Wisconsin, USA. It is cellar-aged for at least 90 days, developing a firm, dense, and slightly crumbly texture.
Dunbarton Blue has a mild, earthy aroma with subtle hints of blue. The flavor is balanced, featuring nutty, buttery undertones and a gentle sharpness from the blue veins. It has been described as having the flavor of rich aged cheddar cheese and freshly ground peanut butter.
Blue cheeses get their distinct blue veining from a mold called penicillium. Dunbarton Blue is unique in that it is an English-style cheddar with blue veins, resulting in a hybrid between a traditional cheddar and blue cheese flavor.
Dunbarton Blue can be served in a variety of ways depending on personal preference. It can be enjoyed on its own, paired with other cheeses, or used as an ingredient in recipes such as salads, pasta, or appetizers. It is a versatile cheese that can enhance a range of dishes.
