Food and Wine Pairing : A Sensory Experience

Cheese Categories 279

Table 12.6 Blue-Veined Cheese Examples

Type

Milk Used

and Color

Components, Texture,

and Flavor Wine Suggestions

Blue (Bleu)

(France)

Cow’s

White interior

with blue

streaks

Semisoft texture, sometimes crumbly,

tangy and peppery.

Tawny Port, Madeira, Sherry.

Cambrazzola

(German)

Cow’s

Light yellow

interior with

blue marbling

Semisoft and fairly smooth texture.

Buttery, tangy, and peppery. A cross

of Camembert and Gorgonzola.

New World Merlot, Italian Sangiovese,

Chardonnay.

Blue Castello

(Danish)

Cow’s

Creamy white

with blue

marbling

Semisoft texture. Strong, sharp, rich,

buttery and mushroomy flavors.

Chenin Blanc, Sauvignon Blanc, Riesling.

Gorgonzola

(Italy)

Cow’s

Creamy white

interior with

blue-green

veins

Semisoft texture, pasty, tangy, sharp

and peppery.

Amarone, any big Italian red.

Maytag Blue

(U.S.)

Cow’s

Yellow with

blue streaks

Hard and crumbly texture. Strong

flavor and salty.

Allegrini Recioto, Austrian Gru ̈ner-Veltliner,

Madeira.

Oregonzola

(U.S.)

Cow’s

Creamy white

with blue-

green veins

Semisoft texture, creamy and buttery.

Sharp and tangy with fruity

characteristics.

Syrah, Pinot Noir, buttery Chardonnay, full-bodied

Champagne or sparkling wine.

Roquefort

(France)

Sheep’s

Creamy white

interior, blue

marbling

Semisoft and crumbly texture. Sharp,

pungent, and slightly peppery.

Sauternes.

Stilton

(England)

Cow’s

Creamy white

with blue-

green streaks

Semisoft texture and more flaky than

blue. Piquant and milder than either

Gorgonzola or Roquefort.

Vintage Port.