Distinguished and powerful, blue cheese is a love-or-hate variety, whose veins of blue mould impart big, intense flavour. Crafting blue cheese differs from all other maturation processes, with artisans deliberately creating small air holes in the ageing containers to alloy mould to develop. As the blue mould takes hold, it reacts with the curds within the cheese, creating a truly distinctive, almost spicy flavour.
Roquefort is among Europe’s most domineering blues, with an intensity of flavour that’s second to none. Produced in the South of France, Roquefort is a sheep’s milk cheese with a tangy, slightly moist texture, and deep, distinctive blue mould finish. Paired with a glass of white wine, there are few greater combinations.
Edelzpilz is a German blue cheese variety, made from cow’s milk, which many say resembles classic varieties from neighbouring Denmark. With a soft rind, the cheese has a semi-hard texture, with faint veins of blue mould invoking a subtle spiciness. Blue cheese may not be synonymous with Germany, but this variety is certainly worth seeking out.
Ready to load up a cracker and taste your way through the cheeses of Europe? A deluxe river cruise from Emerald Cruises is the perfect way to indulge, offering passage through some of the continent’s most highly prized cheese-producing regions. For more information, or to book, visit the homepage or call us today on 0800 330 340.
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