Bushra Griffith
Caveman Blue is a blue cheese made using organic pasteurized cow's milk. It is cave-aged for at least two months, resulting in a fudgy, creamy texture with notes of shitake mushroom, sweet golden beets, and brown butter. This cheese is a favourite among cheese connoisseurs and has won several awards since 2010. Rogue Creamery, the maker of Caveman Blue, is based in Oregon and has been operating for more than 85 years.
| Characteristics | Values |
|---|---|
| Pasteurized | Yes |
| Type of Milk | Cow's Milk |
| Organic | Yes |
| Rind | Natural |
| Age | 2-6 Months |
| Texture | Fudgy, Creamy |
| Flavor | Spicy, Sweet, Earthy |
| Accompaniments | Fruits, Nuts, Honey, Wine |
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What You'll Learn
- Caveman Blue Cheese is made from pasteurized cow's milk
- It has a natural rind and is cave-aged for at least two months
- It has a fudgy, creamy texture with notes of shitake mushroom and sweet golden beets
- It is a moderate blue cheese, meaning its blue flavour doesn't overwhelm
- It is produced by Rogue Creamery, based in Oregon
Caveman Blue Cheese is made from pasteurized cow's milk
Caveman Blue Cheese is a refined, pasteurized cow's milk cheese. It is a standout favourite from the Oregon-based Rogue Creamery, which has been operating for over 85 years. The company specialises in a wide selection of blue cheeses and cheddars, and their most famous cheese, Rogue River Blue, was named the Best Cheese in the World in 2019.
Caveman Blue is made from organic, pasteurized cow's milk, salt, enzymes, cheese cultures, and Penicillium Roqueforti. It is aged for about a year and has a natural rind, which allows the cheese to release moisture while it is cave-aged. This process gives the cheese its fudgy, creamy texture and earthy flavour. The natural rind also gives the cheese a mild, mushroomy and earthy essence.
The process of pasteurization involves heating milk to a high temperature to kill any harmful bacteria. This process is used to make Caveman Blue Cheese safe to eat and to extend its shelf life. Pasteurized milk typically lasts longer than unpasteurized milk and is less likely to contain harmful bacteria that can cause foodborne illnesses.
In addition to being made from pasteurized milk, Caveman Blue Cheese is also certified organic. This means that it has been produced without the use of synthetic pesticides, genetically modified organisms (GMOs), or other artificial interventions. The organic certification also ensures that the cows that produce the milk for the cheese are treated humanely and are not given antibiotics or growth hormones.
Overall, Caveman Blue Cheese is a high-quality, refined cheese that is made from pasteurized cow's milk. It has a unique flavour and texture that has made it a favourite among cheese enthusiasts.
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It has a natural rind and is cave-aged for at least two months
Caveman Blue is a blue cheese made using organic pasteurized cow's milk. It has a natural rind and is cave-aged for at least two months. The natural rind, formed during the cave-aging process, allows the cheese to release moisture, resulting in a fudgy, creamy texture. This rind also contributes to the cheese's mild, mushroomy, and earthy flavour profile.
The process of cave-aging impacts the texture and flavour of the cheese. The natural rind, formed during aging, allows the cheese to develop its signature fudgy and creamy texture. This aging process also influences the flavour, with notes of shitake mushroom, sweet golden beets, and brown butter. The combination of these flavours gives Caveman Blue its unique, subtle spiciness and slight crunch.
The natural rind of Caveman Blue is a result of the cheese's cave-aging process, where it is aged for a minimum of two months. This aging duration contributes to the development of the cheese's texture and flavour. The rind forms as the cheese releases moisture, creating a fudgy and creamy mouthfeel that is characteristic of Caveman Blue.
The cave-aging process, lasting for at least two months, is essential to the development of Caveman Blue's natural rind and its overall characteristics. During this time, the cheese transforms, acquiring a fudgy and creamy texture that distinguishes it from other blue cheeses. The aging process also enhances the cheese's flavour, infusing it with earthy notes reminiscent of shitake mushrooms, sweet golden beets, and brown butter.
The natural rind of Caveman Blue is a testament to the cheese's careful cave-aging process, which refines its texture and flavour. The minimum two-month aging period allows the cheese to mature and develop its unique characteristics. The rind, formed during this process, is essential to the cheese's moisture release, resulting in the sought-after texture that has made Caveman Blue a favourite among cheese enthusiasts.
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It has a fudgy, creamy texture with notes of shitake mushroom and sweet golden beets
Caveman Blue is a pasteurized blue cheese with a natural rind that is cave-aged for at least two months. During this time, the cheese releases moisture, resulting in a fudgy and creamy texture with fine, random granularity. The aging process also contributes to the development of its earthy flavour profile, which includes notes of shitake mushroom, sweet golden beets, and brown butter, along with a moderate "blue" flavour.
The shitake mushroom notes in Caveman Blue add an umami, savoury element to the cheese's flavour profile. These savoury notes are complemented by the sweetness of the golden beets, which provide a hint of earthy, natural sweetness without being overpowering. The brown butter notes further enhance the creamy, indulgent mouthfeel of the cheese, creating a well-rounded and complex flavour experience.
The fudgy and creamy texture of Caveman Blue makes it an excellent choice for a cheese platter, as it provides a smooth and indulgent mouthfeel. Its earthy backbone and moderate "blue" flavour make it versatile enough to pair with a variety of foods. For a unique pairing, try smearing Caveman Blue on chocolate shortbread cookies or pairing it with chocolate and fruit preserves.
Caveman Blue also pairs well with other cheeses and fruits, such as roasted squash and toasted nuts. Its earthy notes shine when paired with bold red wines like Zinfandel and Syrah, dessert wines like Tokaji, and full-flavoured stout beers. The cheese's versatility makes it a favourite among cheesemongers and connoisseurs, and it is sure to elevate any cheese platter or dish it is added to.
Overall, Caveman Blue's fudgy, creamy texture and notes of shitake mushroom and sweet golden beets contribute to its complex and well-rounded flavour profile, making it a favourite choice for cheese enthusiasts and a versatile addition to various dishes and pairings.
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It is a moderate blue cheese, meaning its blue flavour doesn't overwhelm
Caveman Blue is a pasteurized blue cheese made using organic, rBST-free cow's milk. It is produced by Rogue Creamery, an Oregon-based company that has been operating for over 85 years. The company specializes in a wide range of blue cheeses and cheddars, with their most famous cheese being the Rogue River Blue, which was named the Best Cheese in the World in 2019.
Caveman Blue is considered a "moderate" blue cheese, meaning its traditional blue flavor doesn't overwhelm the other flavors in its paste. It has a subtle, peppery spiciness and a slight crunch, with notes of crisp bacon dipped in maple syrup. The cheese also has a mild, mushroomy, and earthy essence due to its natural rind, which allows the cheese to release moisture while cave-aging. This results in a fudgy, creamy texture with notes of shitake mushroom, sweet golden beets, and brown butter.
The process of pasteurization involves heating milk to a specific temperature for a set period to destroy harmful bacteria. This process not only kills bacteria but also extends the shelf life of the milk and any products made from it, such as cheese. Pasteurization is a common process in the dairy industry and is often done to milk used for cheese-making to ensure the safety and quality of the final product.
As a moderate blue cheese, Caveman Blue is versatile and can be paired with a variety of foods. It is often recommended to pair blue cheeses with something sweet, such as honey or chocolate. Caveman Blue is also suggested to go well with fruits, nuts, and cheeses, and it can be a great addition to various dishes, elevating their flavors.
Overall, Caveman Blue's moderate flavor and creamy texture make it a favorite among cheese enthusiasts and a popular choice for cheese platters and gourmet experiences.
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It is produced by Rogue Creamery, based in Oregon
Caveman Blue is a pasteurized blue cheese produced by Rogue Creamery, based in Oregon. The company has been rooted in Oregon's Rogue Valley since 1933 and is dedicated to producing world-class, sustainable artisan cheeses. Founder Tom Vella brought mould, cultures, and recipes for Oregon Blue cheese to Central Point, Oregon, from Roquefort, France, in the 1930s.
Rogue Creamery is one of Oregon's longest-operating dairies, starting as a local job producer and World War II troop feeder. It has since become a world-class cheese maker, with numerous international awards to its name. The company's Rogue River Blue cheese was named the Best Cheese in the World for 2019/2020 at the World Cheese Awards in Bergamo, Italy. Rogue Creamery was also the first U.S. cheese maker to export raw-milk cheese to the European Union.
Caveman Blue is a favourite of cheese connoisseurs and cheese mongers. It is a natural rind cheese that is cave-aged for at least two months, resulting in a fudgy, creamy texture with notes of shiitake mushroom, sweet golden beets, and brown butter. This organic, vegetarian-friendly, and gluten-free cheese pairs well with fruit and nut-studded crisps, stewed shallots, or a bright orange marmalade. It also goes well with bold reds like Zinfandel and Syrah, dessert wines, and full-flavoured stout beers.
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Frequently asked questions
Yes, Caveman Blue Cheese is made with pasteurized cow's milk.
Caveman Blue Cheese is made with pasteurized cow's milk, salt, enzymes, cheese cultures, and Penicillium Roqueforti.
Caveman Blue Cheese has a subtle, peppery spiciness and a slight crunch. It has notes of crisp bacon dipped in maple syrup, with a mild, mushroomy, and earthy essence.
Caveman Blue Cheese can be purchased from Murray's Cheese, Amazon.com, and iGourmet.com.
