Blue Cheese

Blue Cheese is a generic term used to describe cheese produced with either cow’s milk, sheep’s milk, and goat’s milk; however, most Blue Cheeses are made from cow’s milk.
It generally has a sharp and sometimes piquant flavor and a characteristic aroma. This cheese is often quite salty.

Some blue cheese, like Roquefort from France or Gorgonzola from Italy, is ripened in caves as the cave’s stable and moist conditions impart a peculiar and characteristic character to the cheese.

Blue cheese is:

  • Low in fat and high in sodium content.
  • Excellent source of protein and a very good source of phosphorous.
  • An excellent source of calcium.

Vima Blue Cheese is sourced in Denmark, made from cow’s milk, with a 50% fat content and a 3kg format.

It is characterized by blue veins or spots of mold throughout the body of the cheese done during the production stage of the cheese. This process softens the texture and allows the cheese to develop a distinctive blue cheese flavor.
Intense in aroma and slightly salty.

Blue Cheese is best when served with crackers, walnuts, and especially on salads or paired with fruits.

It adds some class to a simple salad or on its own alongside a glass of wine.

Available in:

  • Approx. 3kg wheel
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