Kamil Perry
Buttermilk Blue Affinée is a blue cheese made by Emmi Roth in Monroe, Wisconsin. It is made from raw cow's milk and aged for at least six months, resulting in a rich and creamy texture and a piquant and earthy flavour. It is considered one of the creamiest and strongest blue cheeses available and has won numerous awards, including Best in Class at the World Cheese Championships in 2014 and a Bronze at the World Cheese Awards in 2016.
Affinée Blue Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Cultured milk, salt, enzymes, penicillium roqueforti |
| Flavor | Deliciously piquant and earthy |
| Aging | 6+ months |
| Texture | Rich and creamy |
| Nutrition Facts | Serving Size: 1 oz (28g), Calories: 100, Total Fat: 8g (10% DV), Sat. Fat: 6g (30% DV), Trans Fat: 0g, Cholest.: 20-30mg (7-9% DV), Sodium: 380mg (16% DV), Total Carb.: 1g (0% DV), Fiber: 0g (0% DV), Sugar: 0g (0% DV), Protein: 6g, Vitamin A: 6% DV, Vitamin C: 0% DV, Vitamin D: 0.2mcg (0% DV), Calcium: 148-15% DV, Iron: 0% DV, Potassium: 25mg (0% DV) |
| Contains | Milk |
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What You'll Learn
- Buttermilk Blue Affinée is made by Emmi Roth in Wisconsin, USA
- It is crafted from raw cow's milk sourced from local Wisconsin farms
- The cheese is aged for at least six months to develop its distinct flavour
- It has a rich, creamy texture and a piquant, earthy taste
- It pairs well with dried fruits, nuts, and certain wines like Cabernet Sauvignon or Port
Buttermilk Blue Affinée is made by Emmi Roth in Wisconsin, USA
Buttermilk Blue Affinée is a blue cheese made by Emmi Roth in Monroe, Wisconsin, USA. It is one of the creamiest and strongest blue cheeses, with a peculiar piquant and earthy flavour. It is made from the finest buttermilk blue cheese, which is carefully chosen and
The cheese is handcrafted in small batches using fresh, local milk from Wisconsin farms. The milk is sourced from local dairy farmers and is 100% rBST-free, ensuring the highest quality and freshness. This attention to detail and dedication to using premium ingredients results in a beautifully balanced blue cheese with a mellow, earthy taste and a soft, creamy finish.
Buttermilk Blue Affinée has garnered acclaim in the cheese world, boasting a bevy of awards. It took home the Best In Class award at the World Cheese Championships in 2014, followed by a second-place finish at the U.S. Championship Cheese Contest in 2017 and a Bronze at the World Cheese Awards in 2016. These accolades are a testament to the exceptional quality and flavour of this blue cheese.
The rich history of cheesemaking at Emmi Roth dates back to 1863 when twenty-year-old Oswald Roth from Niederbipp, Switzerland, founded O. Roth & Cie. The company specialised in the production and exportation of Emmentaler cheese, laying the foundation for the renowned cheese-making expertise that continues to this day.
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It is crafted from raw cow's milk sourced from local Wisconsin farms
Affinée blue cheese is crafted from raw cow's milk sourced from local Wisconsin farms. Wisconsin is known as "America's Dairyland", with cows being the primary engines of the state's economy. The state is a mecca for cheese production, responsible for 27% of North America's cheese volume, or around 3.2 billion pounds of cheese every year.
Affinée blue cheese is made with raw cow's milk, salt, enzymes, and penicillium roqueforti. The cheese is aged for at least six months, resulting in a deliciously piquant and earthy flavor. The process of crafting Affinée blue cheese involves selecting only a few wheels of Buttermilk Blue® cheese to be aged for an extended period, creating a rich and creamy texture.
The use of raw cow's milk from local Wisconsin farms ensures the freshness and quality of the milk used in the cheese-making process. Wisconsin is renowned for its dairy industry, and the state's farms are dedicated to producing high-quality milk. The state is also known for its artisanal cheese production, with many cheesemakers crafting small batches of cheese by hand, including Affinée blue cheese.
By using raw cow's milk sourced locally, cheesemakers can maintain the authenticity and traditional character of Affinée blue cheese. The milk is unpasteurized, preserving the natural enzymes and beneficial bacteria present in the milk. This contributes to the complex flavor profile and unique characteristics of the cheese.
The process of crafting Affinée blue cheese is an art, and the use of raw cow's milk from local Wisconsin farms plays a crucial role in achieving the desired taste, texture, and quality. The cheesemakers carefully select the milk sources, ensuring the cows are healthy and well-cared for, which is reflected in the superior quality of their milk.
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The cheese is aged for at least six months to develop its distinct flavour
The process of ageing the cheese for at least six months is what gives Affinée blue cheese its distinctive, strong flavour. This rich and creamy blue cheese is carefully selected by Roth Käse from their Buttermilk Blue® cheese wheels, which are handcrafted in small batches using fresh milk from local Wisconsin farms. The result is a beautifully balanced blue cheese with a mellow, earthy flavour and a soft, creamy finish.
The Affinée variety is a step above the regular Buttermilk Blue, as it is cured for at least six months, creating a deliciously piquant and earthy flavour profile. This ageing process is what sets it apart from other blue cheeses and gives it its unique character. The cheese is carefully monitored during this time to ensure the development of its signature flavour.
The process of curing and ageing cheese involves storing the cheese wheels in a controlled environment, typically a temperature- and humidity-controlled room, for an extended period. During this time, the cheese undergoes a series of physical and chemical changes that affect its texture, flavour, and aroma. The specific conditions under which the Affinée is aged are carefully guarded by the cheesemakers to maintain the consistency and quality of their product.
The ageing process allows beneficial bacteria and enzymes in the cheese to break down proteins and fats, resulting in the formation of new compounds that contribute to the cheese's distinct flavour and aroma. The specific type of bacteria used in blue cheese, Penicillium Roqueforti, is responsible for the characteristic veining and pungent flavour that sets blue cheese apart from other varieties.
The minimum six-month ageing period ensures that the Affinée blue cheese develops a rich and complex flavour profile that is sought after by connoisseurs and appreciated by those who enjoy a strong, earthy cheese. This extended ageing also contributes to the cheese's creamy texture, making it an indulgent and decadent choice for cheese lovers.
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It has a rich, creamy texture and a piquant, earthy taste
Buttermilk Blue Affinée is a rich and creamy blue cheese with a piquant, earthy taste. It is made from raw cow's milk and carefully selected to be aged for six months or more, developing its deliciously bold yet restrained flavour. The process of curing the cheese for an extended period gives it a unique profile that sets it apart from other varieties.
The cheesemaking process for Buttermilk Blue Affinée begins with fresh, local milk, often sourced from Wisconsin farms. This milk is then handcrafted into cheese wheels, which are aged to perfection. The result is a beautifully balanced blue cheese with a soft, creamy finish that melts in your mouth.
The flavour of Buttermilk Blue Affinée is both mellow and earthy, with a subtle tang that lingers on the palate. It is known for its rich, indulgent experience, offering a delightful journey for cheese connoisseurs and enthusiasts alike. The cheese's texture is smooth and creamy, contributing to its overall appeal.
Buttermilk Blue Affinée is a step above regular Buttermilk Blue cheese due to its extended curing process. This additional ageing enhances the flavour and texture, creating a more intense and complex sensory journey. The cheese pairs exceptionally well with dried fruits such as dates and figs, as well as nuts like candied walnuts or pecans.
When it comes to wine pairings, Buttermilk Blue Affinée complements a range of reds, including Cabernet Sauvignon, Port, and Amarone. Its strong and distinct flavour can also stand up to sweeter wines like Grand Marnier. Whether enjoyed on its own or as part of a cheeseboard, Buttermilk Blue Affinée is a true delicacy, offering a rich and indulgent experience for blue cheese lovers.
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It pairs well with dried fruits, nuts, and certain wines like Cabernet Sauvignon or Port
Affinée blue cheese is a rich and creamy blue cheese with a deliciously piquant and earthy flavour. It is handcrafted with fresh milk from local Wisconsin farms. This indulgent cheese pairs well with dried fruits, nuts, and certain wines like Cabernet Sauvignon or Port.
When it comes to dried fruits, blue cheese is often paired with sweet and nutty options like walnuts and blueberries. A wild blueberry and maple walnut compote is a perfect pairing for a creamy blue cheese like Affinée. The sweetness of the maple and the nutty flavour of the walnuts complement the salty, creamy texture of the cheese.
Nuts are another classic pairing with blue cheese. Walnuts, in particular, are a great choice due to their crunchy texture and earthy flavour. Other nuts like pecans, almonds, or hazelnuts can also be enjoyed with blue cheese, offering a range of flavours and textures to enhance the cheese experience.
For wine pairings, a full-bodied Cabernet Sauvignon is an excellent choice to complement the richness of the Affinée blue cheese. The wine's flavours of black cherry, black currant, and baking spices create a delightful contrast with the creamy, earthy notes of the cheese. The sharpness of the cheese also helps to soften the tannins and acidity of the wine, creating a well-rounded tasting experience.
Port wine, with its rich, red-fruited notes, is another classic pairing with blue cheese. The tradition of pairing these two indulgent treats originated in England, combining imported Portuguese Port with local cheesemaking traditions. A good vintage Port or a full-bodied crusted Port is an ideal match for a blue cheese like Affinée, with its bold flavours and creamy finish.
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Frequently asked questions
Affinée Blue Cheese is a rich and creamy blue cheese made from raw cow's milk and cured for at least six months. It has a strong, earthy flavour and is considered one of the creamiest and strongest blue cheeses available.
Affinée Blue Cheese is made in Monroe, Wisconsin, by Emmi Roth. The company has a long history of cheesemaking, dating back to 1863 when it was founded in Switzerland.
Affinée is a French word that means "refined" or "matured". It is often used to describe cheeses that have been aged or cured for a specific amount of time to develop a particular flavour and texture.
