Black & Blue

When it comes to beautiful blues, goats are the new cows. Well, not quite, but the playing field has been leveled. Black & Blue’s dense, buttery, and stark white interior is as gorgeous to look at as it is to savor—with exactly the right amount of sweetness, making it appealing to just about any level of blue cheese fan.

Black & Blue

When it comes to beautiful blues, goats are the new cows. Well, not quite, but the playing field has been leveled. Black & Blue’s dense, buttery, and stark white interior is as gorgeous to look at as it is to savor—with exactly the right amount of sweetness, making it appealing to just about any level of blue cheese fan.

Black & Blue Blue Cheese

The Fable

One of the world’s few goat cheese blues. And one of the very best.

One time our HR department got a curious letter of complaint, signed collectively by one of the unionized goat collectives just down the road. Why, asked our friends the goats, do cows get such a preference when it comes to Blue Cheeses? They’d had enough of this discrimination, and it didn’t take long to realize that so had we. At our very next staff meeting, we came up with a new recipe for the creamiest, most balanced, beautiful and delicious blue cheese we could imagine. The goats got what they wanted. And the cows? Well, they didn’t mind too much. You know cows. They take things like that in stride.

Our fresh goat milk is first pasteurized and cooled. Cultures are added and the milk is agitated. We then add vegetarian rennet and the curds are on their way. Once the curds are cut and stirred, this cheese becomes a w-o-r-k-o-u-t. The curd is scooped and piled in the center of the vat, pressing under its own weight and creating a channel around the circumference of the vat for the whey to drain. Once drained, the pebbly curd is scooped by hand into molds.

The cheeses in their molds are stacked for a gentle pressing and flipped regularly to ensure even draining. Left overnight, the following day our cheese makers dry salt the wheels and put them into the special “blue room.”After the first signs of blue-mold growth, we “punch” them with stainless steel needles to promote mold growth and optimal veining.

Pasteurized Goat Milk, Salt, Enzymes, Cheese Cultures, P. roqueforti

This product contains milk, and FDA-designated “big-8” allergen. Note that in January 2023, the big-8 allergens become the big-9 with the addition of sesame.

Award Winning Deliciousness

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Black & Blue

Pairings

  • Melt on a burger, crumble on a salad or in a salad dressing — pairs beautifully with fresh dill
  • Try pairing with a sweet Reisling, a jammy red blend or port
  • Stands alone beautifully on a cheese plate, drizzled with local honey or dried fruits
Goat Illustration
Cow Illustration
Cow Illustration

Tasting Notes

Creamy and luscious with a delicate blue piquancy.

Flavor becomes sweeter and more blued with age.

More mild and approachable than traditional cow’s milk blues.

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