Bushra Griffith
AmaBlu Blue Cheese, also known as Treasure Cave Blue Cheese, is an artisan cheese made from unpasteurized cow's milk. It is produced by the Caves of Fairbault, an artisanal cheese company in southern Minnesota. AmaBlu was the first blue cheese to be made in the United States, in 1936, and was originally called Treasure Cave Blue Cheese. The cheese is aged in a number of man-made and natural sandstone caves, which contributes to its unique flavour and aroma.
| Characteristics | Values |
|---|---|
| Pasteurized | No |
| Type of Cheese | Blue Cheese |
| Milk Source | Cow |
| Milk Type | Whole |
| Ingredients | Milk, Salt, Cheese Culture, Rennet, Penicillium Roqueforti, Enzymes, Potato Starch |
| Allergens | Milk |
| Dietary Needs | Vegetarian, Keto, Low Carb, Gluten-Free |
| Origin | United States |
| Manufacturer | Caves of Faribault |
| Aging Process | Cave-Aged in Sandstone Caves |
| Aging Period | Minimum 75 Days |
| Flavour | Rich, Creamy, Salty |
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What You'll Learn
Amablu Blue Cheese is made from unpasteurized cow's milk
Amablu Blue Cheese, also known as Treasure Cave Blue Cheese, is made from unpasteurized cow's milk. It is produced by the Caves of Fairbault, an artisanal cheese company in southern Minnesota. Amablu was the first blue cheese to be made in the United States, in 1936. The cheese is aged in a number of man-made and natural sandstone caves, which contribute to its rich, creamy flavour and aroma.
The process of making Amablu Blue Cheese begins with raw, unpasteurized cow's milk that is locally produced and rigorously tested to ensure quality and safety. This milk is then mixed with a small amount of cheese culture, rennet, and Penicillium roquefortii, a type of mould. The mixture is carefully handcrafted and aged for a minimum of 75 days in the historic caves, providing the ideal environment for the development of the distinctive blue veining in the cheese.
The unique geological characteristics of the sandstone caves, including their temperature and humidity levels, play a crucial role in the maturation process, imparting a rich and creamy flavour with a hint of saltiness. This ageing process also allows for the growth of the characteristic blue veins, which not only adds to the visual appeal of the cheese but also contributes to its unique flavour and texture.
Amablu Blue Cheese is available in various forms, including wedges, crumbles, and whole 6-pound wheels. It is a versatile ingredient that can be added to dishes like juicy lucys and steaks, enhancing their flavour with its creamy texture and salty tang. The cheese has a long history, having been brought back into production in 2002 after a 21-year hiatus, and continues to be a popular choice for cheese enthusiasts and chefs alike.
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It is cave-aged for a minimum of 75 days
AmaBlu Blue Cheese, or Treasure Cave Blue Cheese, is cave-aged for a minimum of 75 days. This ageing process is what gives the cheese its distinctive blue veining and rich, creamy flavour. The cheese is produced by the Caves of Fairbault, an artisanal cheese company in southern Minnesota. The company uses a combination of man-made and natural sandstone caves to age the cheese, with the unique geological characteristics of the sandstone contributing to the aroma and flavour of the final product.
The process of cave-ageing cheese is a traditional method that has been used for centuries to mature and develop flavour in cheeses. The caves provide an ideal environment for the growth of beneficial moulds and bacteria, which contribute to the unique characteristics of the cheese. The temperature and humidity levels in the caves are carefully controlled to ensure optimal conditions for ageing.
During the ageing process, the cheese is typically left undisturbed, allowing the moulds and bacteria to slowly work on breaking down the curds and developing the complex flavours that are characteristic of blue cheese. The minimum of 75 days ageing for AmaBlu Blue Cheese ensures that the cheese reaches the desired level of maturity and flavour development, resulting in a rich and creamy product.
The length of time that a blue cheese is aged can vary depending on the specific variety and desired flavour profile. For AmaBlu Blue Cheese, the minimum of 75 days ageing is standard, but some varieties of blue cheese may be aged for shorter or longer periods. For example, St. Pete's Select, a specialty variety of AmaBlu, is cave-aged for at least 100 days, resulting in a more complex and intense flavour.
The process of cave-ageing blue cheese is a delicate and time-consuming craft, requiring expertise and careful monitoring to ensure the cheese reaches the desired level of maturity and flavour. The minimum of 75 days ageing for AmaBlu Blue Cheese is a testament to the dedication and craftsmanship of the cheesemakers, resulting in a delicious and high-quality product.
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It is produced by the Caves of Fairbault in Minnesota
AmaBlu Blue Cheese is produced by the Caves of Fairbault in Minnesota. AmaBlu is America's first Blue Cheese, and it is cave-aged for a minimum of 75 days, giving it a creamy and delicious flavour. The cheese is handmade and made from whole cow's unpasteurized milk, with a small amount of cheese culture, rennet, and Penicillium roquefortii. The Caves of Fairbault were carved in the 1850s into the St. Peter's sandstone, which was formed during the last glacial age. The sandstone caves provide the ideal temperature and humidity conditions for native blue-green moulds to flourish, making it the perfect site for making, ageing, and storing blue cheese.
The Caves of Fairbault have a long history in the cheese-making community, with the first commercial manufacturer of blue cheese in the United States, the Treasure Cave Cheese Company, opening in Faribault in 1936. The company took advantage of the natural and man-made riverbank, sandstone caves to mature its products. During World War II, when importing cheese from Europe became difficult, the Caves of Fairbault helped Minnesota become the key centre of blue cheese production in the United States. The plant now processes about 180,000 pounds of milk a week, yielding approximately 20,000 pounds of cheese.
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Amablu was the first blue cheese to be made in the US
AmaBlu, also known as Treasure Cave Blue Cheese, is an artisan blue cheese made with unpasteurized cow's milk. It is produced by the Caves of Fairbault, an artisanal cheese company in southern Minnesota. AmaBlu was the first blue cheese to be made in the United States, dating back to 1936.
The cheese is known for its creamy texture and flavour, which is achieved through a unique ageing process. It is cave-aged for a minimum of 75 days, during which it develops its signature rich, creamy taste with a hint of saltiness. The ageing process takes place in a combination of man-made and natural sandstone caves, with the unique geological characteristics of the sandstone contributing to the cheese's distinct aroma and flavour.
The history of AmaBlu is quite intriguing. In 1936, the Treasure Cave Cheese Company, the first commercial manufacturer of blue cheese in the United States, opened its doors in Faribault, Minnesota. They utilised the natural and man-made riverbank sandstone caves to mature their cheese, taking advantage of the caves' ideal conditions. This original recipe, known as Treasure Cave Blue Cheese, was the first of its kind in the US and thrived for many years.
However, the company underwent a series of corporate changes, eventually leading to its closure in 1990. It wasn't until 2001 that Jeff Jirik, along with two former employees, reopened the plant and brought back the original Treasure Cave blue cheese. It was then renamed AmaBlu and commercially available once again. In 2010, the dairy was purchased by Swiss Valley Farms, an Iowa cooperative of dairy farm families, and the name was changed to the Caves of Faribault. Jirik remained closely involved, becoming the Vice President of Blue Cheese Operations.
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It is available in wedges, crumbles, and 6-pound wheels
AmaBlu Blue Cheese, America's first blue cheese, is available in a variety of forms, including wedges, crumbles, and 6-pound wheels. This artisanal cheese is produced by the Caves of Faribault, a cheese company based in southern Minnesota. The unique aspect of its production is the utilisation of natural and man-made sandstone caves for ageing the cheese, imparting distinct aromas and flavours.
The cheese is crafted from unpasteurized cow's milk, locally sourced and rigorously tested to guarantee quality and safety. It is aged for a minimum of 75 days, resulting in a creamy texture and a rich, slightly salty flavour. The process of maturation in the caves contributes to the development of its characteristic blue veins, which give it its name.
Wedges of AmaBlu Blue Cheese offer a convenient option for those who wish to enjoy the cheese in smaller portions or for those who prefer a more manageable size for storage. The wedges can be cut from the larger wheels, providing a versatile serving option for consumers.
On the other hand, crumbles are an excellent choice for those who want to incorporate the distinct flavour of AmaBlu Blue Cheese into various dishes. The crumbles can be easily sprinkled over salads, steaks, or even used as an ingredient in jucy lucys, adding a creamy texture and a tangy kick.
For those who are avid fans of the cheese or are looking to cater to a large group, the 6-pound wheels are an ideal option. These wheels can be cut and portioned according to individual needs, whether it's for a lavish party platter or a personal stash to be enjoyed over time. The larger format also allows for greater flexibility in terms of storage, as it can be kept whole or cut into custom-sized wedges.
Whether enjoyed in wedges, crumbles, or the impressive 6-pound wheels, AmaBlu Blue Cheese offers a unique sensory experience, combining creamy textures with a rich and salty flavour profile. Its versatility in form and function makes it a delightful addition to any meal or gathering.
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Frequently asked questions
No, Amablu Blue Cheese is made from unpasteurized cow's milk.
Amablu Blue Cheese is made from unpasteurized cow's milk, cheese culture, rennet, salt, and Penicillium Roquefortii.
Amablu Blue Cheese is aged for a minimum of 75 days.
Amablu Blue Cheese is made from whole cow's milk.
Amablu Blue Cheese is produced in southern Minnesota, United States.
