{"title":"Blue Cheese","description":"","products":[{"product_id":"fourmedambertaop","title":"Fourme D'Ambert AOP *Third of a Pound*","description":"\u003cp\u003e\u003cspan\u003eAvailable in third-of-a-pound increments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade from pasteurized cow's milk in Auvergne, each wheel of this truckle shaped blue is formed from unpressed curds inoculated with a less spicy blue mold than that of its cousin, Roquefort. Hand-selected from the cheese maker, these wheels have a velvety mouthfeel full of sweet cream and an earthy, mushroomy roundness that will convert even the staunchest blue cheese hater. Add Tawny port and fresh pears, and you've got dessert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eAvailable in half pound increments. Product of France\u003c\/p\u003e\n\u003cp\u003ePasteurized Cow's Milk\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":39274220617881,"sku":"s423","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/6d52430e442b40fd2acc2756cd064b02ef4b4363.png?v=1775324296"},{"product_id":"mountaingorgonzolapiccantedopformaggiciresa","title":"Mountain Gorgonzola \"Piccante\" DOP *Half Pound*","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eAvailable by the Half Pound increments\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#202020\" face=\"Lato\"\u003eGorgonzola PDO \"Piccante\" \u003c\/span\u003e\u003cspan color=\"#202020\" face=\"Lato\"\u003eis a raw-paste cheese produced with unskimmed cow’s milk.\u003cbr\u003e\u003c\/span\u003e\u003cspan color=\"#202020\" face=\"Lato\"\u003eWith stronger aromas and flavors, Gorgonzola PDO \"Piccante\" is more aged than Gorgonzola PDO \"Dolce\" and, as a result, is firmer, crumblier and more piquant. It is characterized by dark blue veins, called “erborinatura”. These veins are caused by the action of natural molds, which develop during the ripening of the product (80 days).\u003cbr\u003e\u003cbr\u003eCiresa Gorgonzola PDO \"Piccante\" has a firm paste and a rough rind. It differs from Gorgonzola PDO \"Dolce\" for its stronger aroma and an intense, sharp and spicy flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#202020\" face=\"Lato\"\u003eRaw Cows Milk - Product of Italy\u003c\/span\u003e\u003c\/p\u003e","brand":"Ripe Specialty Foods","offers":[{"title":"Default Title","offer_id":39333635719321,"sku":"s199","price":13.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/bfd2d561c1dcd03b6fbe74075820a07c50cfc78e.jpg?v=1774885020"},{"product_id":"grandnoirksereichampignon","title":"Grand Noir - Käserei Champignon *Half Pound*","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eAvailable in half-pound increments.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 300;\"\u003eGrand Noir is a fine blue, regional cow's milk cheese made by Käserei Champignon, Lauben \/ Allgäu, Germany. Grand Noir is an extremely creamy soft cheese that melts in the mouth instantly. This amazing cheese is aged in the waxy black mantle that gives a distinctive flavour to it. Grand Noir is an ideal\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 300;\"\u003eingredient\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 300;\"\u003ein a variety of dishes, cheese platters or wines.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 300;\"\u003ecow's milk\u003c\/span\u003e\u003c\/p\u003e","brand":"Epicure","offers":[{"title":"Default Title","offer_id":39333901140121,"sku":"s732","price":13.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/2e53d68477982b7e6463e32438fd4672c9231d7c.jpg?v=1775254667"},{"product_id":"stilton-colstonbassett","title":"Stilton - Colston Bassett *Third of a pound*","description":"\u003cp\u003eAvailable in third-of-a-pound increments.\u003c\/p\u003e\n\u003cp\u003eThe term ''Royal Blue'' must have come from the creation of Stilton. Invented by Elizabeth Scarbrow and first served in 1720 at the Bell Inn in Stilton, England, fame was not far behind. Made with pasteurized cows' milk, it is ripened 3-4 months under carefully controlled cool, humid conditions. These rustic farmstead cylinders are made by Colston Basset Dairy, for Neal's Yard Dairy. Each bite is exceptionally buttery in texture with a clean, mineral tang that you'll never forget. Traditionally served with Tawny Port or fresh pears.\u003c\/p\u003e\n\u003cp\u003ePasteurized Cow's Milk, Traditional Rennet\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":39340497633433,"sku":"s25","price":14.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/d611e4cf2f750ab55b5544ced5cb1428f2d4d4b2.jpg?v=1775318310"},{"product_id":"bleudauvergnemornac","title":"Bleu D'Auvergne *Third of a Pound*","description":"\u003cp\u003eAvailable in Third of a Pound increments.\u003c\/p\u003e\n\u003cp\u003eThis springy blue is one of the oldest blue cheese recipes on record. The flavour is more intense than a fourme d'ambert but not as strong as a roquefort. The paste is semi soft, not spreadable but with a nice supple texture. An all around crowd pleaser.\u003c\/p\u003e\n\u003cp\u003ePasteurized Cows Milk \/ Animal Rennet \/ France\u003c\/p\u003e","brand":"Fromi USA","offers":[{"title":"Default Title","offer_id":39478196469913,"sku":"s990","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/04dccdb0f769c7001294932ad3e2e97961c342c6.jpg?v=1775334565"},{"product_id":"smokeyblue-roguecreamery","title":"Smokey Blue Rogue Creamery *Third of a Pound","description":"\u003cp\u003eAvailable in third-of-a-pound increments \u003c\/p\u003e\n\u003cp\u003eRogue Creamery's Smokey Blue is cold smoked for multiple hours over hazelnut shells then cave aged for 90 days. \u003c\/p\u003e\n\u003cp\u003eMicrobial Rennet\u003c\/p\u003e\n\u003cp\u003ePasteurized Cow's Milk\u003c\/p\u003e\n\u003cp\u003eGrant's Pass, Oregon\u003c\/p\u003e","brand":"Worlds Best Cheese","offers":[{"title":"Default Title","offer_id":39488899776665,"sku":"s675","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/8ce15b17f4746558d70e44d53e83df4c4853f8e8.jpg?v=1774715235"},{"product_id":"shropshire-nealsyarddairy","title":"Colston Bassett Shropshire - Neals Yard Dairy *Third of a Pound*","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eAvailable by the Third-of-a-Pound increments\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eShropshire Blue is made by Billy Kevan and his team in Nottinghamshire. Shropshire Blue was invented by a Cheshire cheese grader called Dennis Biggins in the 1930s.  \u003c\/span\u003eEffectively it is Stilton with annatto colouring to make it orange. The annatto has a very mildly spicy flavour and is considered to soften the texture a little but its effects on the flavour are not very strong. The Neal's Yard Dairy Shropshire Blue uses animal rennet and is pierced only a few times resulting in more complex flavours and less intense blueing than in Shropshire Blue from other dairies.\u003c\/p\u003e\n\u003cp\u003ePasteurized Cows Milk\u003c\/p\u003e","brand":"Neals Yard Dairy","offers":[{"title":"Default Title","offer_id":40353584873625,"sku":"s934","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/95d647014cdd957bc23328a5f5fe0507f9194c52.jpg?v=1775334562"},{"product_id":"stichelton","title":"Stichelton *Third of a Pound*","description":"\u003cp\u003eAvailable in a third-of-a-pound increments.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eStichelton is an English blue cheese made by Joe Schneider using organic, unpasteurised Friesian-Holstein cow's milk on his Collingthwaite Farm in Nottinghamshire. It is made to a traditional Blue Stilton recipe, except that it uses raw milk and rennet from calves' stomachs. The cheesemakers could not legally use the name 'Stilton' since it is granted the status of PDO by the European Commission. Therefore, they decided to use an early form of the name of the Stilton village mentioned in the 1086 Domesday Book (Stichiltone\/Sticiltone).\u003c\/p\u003e\n\u003cp\u003eThe flavours of the creamy white cheese are nutty and reminiscent of apples with underlying toasty notes. The delicate veins of blue-green mould beneath the rusty-coloured, orange-brown rind behold a spicy, savoury element and a long-lasting caramel-like sweetness.\u003c\/p\u003e","brand":"Neals Yard Dairy","offers":[{"title":"Default Title","offer_id":42092876464385,"sku":"s8","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/Stichelton_1065x1065px.webp?v=1738083031"},{"product_id":"roquefort-carles","title":"Roquefort Carles *Third of a pound*","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eAvailable in third of a pound increments \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eWhile much of Roquefort production is controlled and regulated by AOC standards, Maison Carles takes extra measures where permitted to produce the best possible version.  For more than 80 years, they have produced their Roquefort by hand.  They draw their milk from a farm just south of Aveyron which they own themselves.  Even their penicillium roqueforti is made themselves, grown on loaves of rye bread produced by a local bakery.  All of this together produces a version of Roquefort that has more subtle and delicate flavor than others.  There is a striking harmony between the flavors of the pastures that shine through and the richness of the milk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRaw Sheep's Milk. \u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":42920403435777,"sku":"s202","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/Carles-Roquefort-Wedge-300x300.jpg?v=1774192002"},{"product_id":"cashel-blue","title":"Cashel Blue *Third of a Pound*","description":"\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003c\/span\u003eAvailable by the Third-of-a-Pound increments\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eJane and Louis Grubb have been making the Cashel Blue cheese on their farms since 1984. It is Ireland’s original, farmhouse blue cheese as till then there was no blue cheese made on Irish farms. Nearly 50% of the pasteurised milk used in the cheese comes from Grubb’s selected Holstein-Friesians cows while the remaining comes from local herds. The rennet used in making in this cheese makes it suitable for vegetarians. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eDepending on the age, Cashel Blue texture varies from \u003cstrong\u003echalky to soft yellow paste and a characteristic bluish green mould.\u003c\/strong\u003e Young cheeses taste \u0026amp; smell chalky, lactic and mildly blue while the older ones are rich \u0026amp; buttery with a well-formed blue colour. Over 18 weeks of maturing, the cheese takes on a robust flavour and is granular in texture. It is one of the finest blue cheeses that relies on it's balance in taste, texture and aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003ePasteurized\u003cspan\u003e Cows Milk - Product of Ireland\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":43131518714113,"sku":"s24","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/cashel-blue-cheese.jpg?v=1775343431"},{"product_id":"valdeon-blue","title":"Valdeon Blue *HALF POUND*","description":"\u003cp\u003ePasteurized Cow and Goats Milk \/ Spain\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":43730902384897,"sku":"s121","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/valdeon_grande_739abe11-39dd-408a-9140-d0f4439738cf.jpg?v=1775255233"},{"product_id":"birba-blu-half-pound","title":"Birba Blu *Third of a Pound*","description":"\u003cp\u003e\u003cspan\u003eAvailable in quarter-pound increments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis showstopping blue from the Rosso family is finished with artisanal blonde ale, resulting in a creamy, sweet, beer-forward cheese. It soaks in the beer for 10 days, then cheesemaker Maria covers each wheel with malted wheat to absorb the humidity of the cheese and give it its characteristic malty, fruity flavor and aroma. Compact and malleable, the butteriness of the cheese balances perfectly against the spicy blue molds in the paste.\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":43984340123905,"sku":"s305","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/download--13---1_cf1f04ca-dfad-4a62-bbf3-da4557ea1816.png?v=1774712820"},{"product_id":"bleu-de-basque-half-pound","title":"Bleu des Basques *Third of a Pound*","description":"\u003cp\u003e\u003cspan\u003eAvailable in increments of a third of a pound.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBleu des Basques Brebis is an artisan cheese made in the Basque region of France, which borders Spain. The sheep graze on fields filled with fresh grasses and aromatic wildflowers, infusing the milk - and the cheese itself - with a complex and light flavor of nuts, spices and apricots. Bleu des Basques Brebis is firm and smooth, and unlike many blue cheeses, not particularly creamy, so it's perfect to slice and serve. Serve this sheep’s milk blue cheese with a sweet wine like Sauternes or Port.\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44027980513537,"sku":"s41","price":13.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/download--2_3cffc95b-ce23-4981-826c-3fed4f60d65e.png?v=1775338687"},{"product_id":"roquefort-gabriel-coulet-half-pound","title":"Roquefort Gabriel Coulet *HALF POUND","description":"\u003cp\u003e\u003cspan\u003eIts ivory, creamy white paste with many bluish mottles and velvety texture will delight your senses with hints of undergrowth and its subtle presence when tasted. This Roquefort is the Signature cheese of the family business.\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44034722201857,"sku":"s10","price":13.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/gabrielcoulet-roquefort-2.png?v=1775335723"},{"product_id":"saint-agur-retail","title":"Saint Agur *Third of a pound*","description":"\u003cp\u003eAvailable in a third-of-a-pound increments.\u003c\/p\u003e\n\u003cp\u003eSaint Agur is a blue-veined cheese made from pasteurised cow's milk in the village of Beauzac in the mountainous French region of Auvergne. Since 1988, the Bongrain cheese company, now named Savencia Fromage \u0026amp; Dairy, has been manufacturing this double-cream cheese.\u003c\/p\u003e\n\u003cp\u003eRipened for 60 days in a controlled temperature and moisture level in the rooms, it develops a creamy texture and sharp, fruity yet mellow taste.  Due to its creaminess, it melts and spreads easily. It can be used as a dip with crunchy vegetables or in gourmet sauce recipes.\u003c\/p\u003e\n\u003cp\u003eSaint Agur goes well with many wines like Brouilly, Jurancon, Porto, Chardonnay, Syrah or Banyuls and fruits such as walnuts, pears and figs.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAvailable in HALF POUND increments. \u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":44105634906369,"sku":"s429","price":12.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/products\/saint_agur-2230370096.png?v=1775317683"},{"product_id":"bleu-de-combremont-quarter-pound","title":"Bleu de Combremont *Third of a  Pound*","description":"\u003cp\u003e\u003cspan\u003eAvailable in Third of a pound increments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBleu de Combremont is made from cow’s milk that meets the requirements for Gruyère quality but is treated differently. Due to the blue mold cultures, the cheeses need to be taken directly from the salt brine to a cellar nearby, where they are ripened and maintained in compliance with strict climatic and microflora parameters. There the wonderful taste unfolds, and its one-of-a-kind appearance develops. Its special shape has already granted it the nickname “cinder block blue”.\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":45356677267713,"sku":"s746","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/guafjhtdprx5r9prv8ipq8wh63gh.png?v=1767383507"},{"product_id":"herve-mons-1924-bleu-half-pound","title":"Herve Mons 1924 Bleu *Third of a Pound*","description":"\u003cp style=\"text-align: center;\"\u003eAvailable by the Third-of-a-Pound increments\u003c\/p\u003e\n\u003cp class=\"Description_description___aD5n typography_text_brick__kqLId\" itemprop=\"description\"\u003eBefore Roquefort achieved AOC-protected status, it was made with a mix of cow and sheep’s milk. Hervé Mons takes inspiration from that recipe in his 1924 Bleu, a mixed-milk blue cheese that has a dense, creamy paste with notes of sweet, condensed milk, crispy bacon, and a hint of cracked black pepper. With a light minerality and a texture like butter, this luxurious cheese is a true treat when paired with French accompaniments like dark chocolate or French Pâté\u003cspan class=\"widont\"\u003e \u003c\/span\u003ewith truffle.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eMade in France\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":46127218458881,"sku":"s644","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/icon-512-512-true-30fe797c0b6abc60322b65c8a0c1fcd1.jpg?v=1775144833"},{"product_id":"gorgonzola-dolce-dop-quater-pound","title":"Gorgonzola Dolce DOP *Third of a  pound*","description":"\u003cp\u003eAvailable in third-of-a-pound Increments.\u003c\/p\u003e\n\u003cp\u003eMeaning \"sweet\" in Italian, Gorgonzola Dolce DOP is a soft, blue, buttery cheese made with pasteurized cow's milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue and green veins. The rind is compact, rough, hard and grey\/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 45 days ageing to let Gorgonzola demonstrate its unique characteristics. \u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePasteurized Cows Milk\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":46170718470401,"sku":"s50","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/GorgonzolaDolce.jpg?v=1775333275"},{"product_id":"bleu-de-laqueuille-la-memee-half-pound","title":"Bleu de Laqueuille La Memee *HALF POUND*","description":"\u003cp\u003e\u003cspan\u003eAvailable by the half pound increments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBleu de Laqueuille \"La Mémée\" is a \u003cstrong\u003epâte persillée\u003c\/strong\u003e cheese from Auvergne, France, made with \u003cstrong\u003epasteurized cow’s milk\u003c\/strong\u003e. It has a \u003cstrong\u003emedium intensity\u003c\/strong\u003e, offering a balance of \u003cstrong\u003efondant and delicacy\u003c\/strong\u003e, making it a favorite among chefs. The cheese is aged for \u003cstrong\u003ethree months\u003c\/strong\u003e in humid caves, developing a \u003cstrong\u003esupple texture\u003c\/strong\u003e that is softer than Bleu d’Auvergne. Its \u003cstrong\u003edry, naturally fleuri rind\u003c\/strong\u003e can show hints of \u003cstrong\u003eblue-green, white, yellow, or red mold\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor wine pairings, it complements \u003cstrong\u003eBanyuls, Maury, or Rivesaltes\u003c\/strong\u003e, enhancing its refined character. It’s a celebrated cheese, even earning a \u003cstrong\u003esilver medal at the Concours Général Agricole de Paris in 2020\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":46322926977281,"sku":"s667","price":13.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/bleu-de-laqueuille-la-meme-666x500.jpg?v=1775159878"},{"product_id":"devon-blue-quarter-pound","title":"Devon Blue *Third of a  Pound*","description":"\u003cp\u003eAvailable in 1\/3-pound increments.\u003c\/p\u003e\n\u003cdiv class=\"product-block\"\u003e\n\u003cp\u003e\u003cspan\u003eA sweet and often punchy blue cheese from Devon, with a soy sauce-like depth and a pleasingly dense, fudgy texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAverage age 4-6 months\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"metafield-multi_line_text_field\"\u003ePasteurized Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":46322929467649,"sku":"s590","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/devonblue_1065x1065px.jpg?v=1774479441"},{"product_id":"mama-marisa-queso-azul-by-jose-andres-quarter-pound","title":"Mama Marisa Queso Azul By Jose Andres *QUARTER POUND*","description":"\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eThe KING SILO Azul, MAMÁ MARISA is the first of the two blue cheeses that our cheese factory has \u003cstrong\u003edeveloped in collaboration with chef José Andrés\u003c\/strong\u003e. Its name is a tribute to the chef's mother because she taught him as a child to love Asturian blue cheeses. When José Andrés' family moved to Catalan lands, his mother prepared apple slices on which she spread Asturian blue cheese and thus traveled with their palate to the green valleys of the Principality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eIn large format, the Azul MAMÁ MARISA weighs around 8 kilograms. It is made, like all our cheeses, with \u003cstrong\u003eraw, whole cow's milk\u003c\/strong\u003e from a single farmer in Asturias and in a completely artisanal way, introducing several innovations in obtaining the curd to achieve fresh cheese that allows us to ripen. desired.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003eIn the process of refining Azul MAMÁ MARISA, we have also introduced various innovations, following chef José Andrés' dream of cooling the Asturian mountains, for which we completely renovated the cheese factory's underground cellar, designing a complex air conditioning system that accurately reproduces optimal conditions of the natural caves, which have allowed us to achieve a creamy blue, with development of elegant Penicillium roquefortis veins. This REY SILO Blue is deep, balanced, with a \u003cstrong\u003ebuttery and velvety texture\u003c\/strong\u003e with resonances in the mouth of green forests and meadows, ripe red fruits, and marine fragrances.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eMade in Spain\u003c\/strong\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":46551991419137,"sku":"s133","price":12.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/Screen-Shot-2024-04-15-at-12-01-17-PM--7_f63b307a-a204-498a-9d86-bf303f31e4bd.png?v=1775336275"},{"product_id":"blu-del-moncenisio-half-pound","title":"Blu del Moncenisio *Third of a  Pound*","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eAvailable in third-of-a-pound increments.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlu del Moncenisio hails from a charming village in the Province of Turin, in the area of the Moncenisio Pass in Val di Susa, near the French border of Italy. This Piedmontese cheese is an Italian classic. Aged for approximately four months, this blue is dense and moist with a spicy finish. This is a great dessert cheese, served with Muscat or Sauternes. Blu del Moncenisio is also fantastic complemented with a spicy chutney.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePasteurized Cows Milk - Product of Italy\u003c\/span\u003e\u003c\/p\u003e","brand":null,"offers":[{"title":"Default Title","offer_id":46755730161921,"sku":"s430","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0149\/9247\/4212\/files\/th-1495699184_2f55d168-7b9e-48b2-9d2d-cd2984ad8e2b.png?v=1767212887"}],"url":"https:\/\/arrowine.com\/collections\/blue-cheese\/country_ireland.oembed","provider":"Arrowine \u0026 Cheese","version":"1.0","type":"link"}