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Now in stock and at your favorite cheese shop- Dunbarton Blue!

Fourth generation cheesemaker Chris Roelli remembers attending a conference and listening to Randolph Hodgson of Neal’s Yard Dairy.  Randolph was discussing traditional clothbound cheddars, and how small cracks in the cheese can allow pockets of blue mold to form.  While some molds can create off flavors, these particular blue molds that were developing created a cheese that was so tasty, Neal’s Yard Dairy was able to sell it at a premium.  At that moment, Chris had an inspiration.  He started to secretly pierce some cheddar wheels that were aging at his family’s facility, and Dunbarton Blue was born.

A 7.5# wheel of cheddar, Dunbarton is inoculated with Penicillium Roqueforti and pierced after one week.  The tight, pressed texture of the cheddar keeps the blueing to small veins where the wheels have been pierced.  With a dense paste, Dunbarton Blue has the meaty and sweet notes of a Cheddar that are well balanced by the slight piccante bite of the blue.   ©