Blue Vein Caps

Blue Vein Caps

$18.00
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Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
  • Blue Vein Caps
Blue Vein Caps

Blue Vein Caps
$18.00
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A stronger blue cheese with a crumbly moist texture and a sharp, salty, blue flavour.

Off cuts of blue cheese are ideal for culinary use as well as snacking.

Creamy Blue and Blue Vein cheese is made with unique Blue Roqueforti moulds that have been grown in Eltham for over 70 years.

$18/kg. Each bag is packed individually. Please note that weights are approximate and will vary as seen in store at the Eltham Cheese Bar.

We restock regularly with offcuts coming out of the factory (within the week) so continue to check again soon if 'out of stock'

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    How to enjoy and care for your cheese
    1. Remove cheese from the refrigerator 1-2 hours before consuming
    2. Unwrap the cheese and let it breathe and come to room temperature; this enhances the flavours.
    3. When serving together on a board use separate knives for each cheese type (white soft, blue, semi-soft, firm etc).
    4. Serve with fresh or dried fruit, nuts, preserves and crusty breads (consider what goes with each type of cheese).
    5. Include a range from mild-soft to medium and strong cheese styles, add names or descriptions.
    6. Re-wrap cheese in its original paper/foil or in greaseproof paper or plastic wrap.
    7. Store remaining cheese in a refrigerator (at 4°C).

    This cheese can be frozen, but please be aware that the cheese texture may be drier when defrosted.
    What to expect

    The outer rind can be mouldy, damp and with slight ammonia notes, however this is very normal for blue cheese and by opening the packaging and letting the cheese “breathe” this odour should dissipate or reduce.

    The rind can have brownish/grey/blue colours (shown in last photo) and can be consumed. Please note blue cheese caps are cut near the surface of the cheese wheel which means the blue flavour and saltiness can be more intense.

    A small amount of liquid in the bag is perfectly normal with vacuum-packed blue cheese. Blue cheese naturally releases moisture over time, and the vacuum-sealing process can draw this out further. This has no impact on the safety, taste, or quality of your cheese. Just give it a quick pat dry and it's ready to enjoy.
    Ingredients

    Pasteurised Milk, Salt, Cultures (Milk), Blue Mould, Enzyme (Non-Animal Rennet)

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