Moo & Blue

With the deep buttery richness of a classic blue cheese, our all cow’s milk blue isn’t bitter like many blue cheeses can be. There’s a lingering sweetness there and a notably clean flavor. Aged for at least 4 months, it may be unique, but it’s still true blue.

Moo & Blue

(1 customer review)

With the deep buttery richness of a classic blue cheese, our all cow’s milk blue isn’t bitter like many blue cheeses can be. There’s a lingering sweetness there and a notably clean flavor. Aged for at least 4 months, it may be unique, but it’s still true blue.

Moo and Blue Blue Cheese

The Fable

Never bitter. Never boring.

We’d heard it said that chocolate milk tastes the best when it’s made from cows who were fed cacao as part of their diet. Well, we tried feeding ours blue cheese, and when they turned up their noses at that, we tried everything blue we could get our hands on: blueberries, blue potatoes, blue corn, blue grapes, blue carrots, Maryland blue crab…all for nothing. The cows would have none of it. They told us all they needed was a diet of good, nutrient-dense grass, plenty of fresh air and sunlight – and nature would do the rest. They were right. Now we keep the crab for ourselves, and our blue cheese – well, let’s just say we’re happy to share, but not with the cows.

The freshest cow 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 Cow Milk, Salt, Vegetarian Enzymes, Calcium Chloride, Cheese Cultures

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.

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Moo & Blue

Pairings

  • Serve sliced on a cheeseboard with dried fruits and drizzle with honey or jam
  • Try pairing with a Cabernet or a Pinot Noir to complement the piquant flavor of Moo & Blue
  • Shave into a salad with roasted butternut squash or crumble onto burgers and steaks
  • Pairs beautifully with lamb and other gamey meats and charcuterie
Goat Illustration
Cow Illustration
Cow Illustration

Tasting Notes

Dense, rich and buttery with deep blue veining.

Mild sweetness becomes more prominent and caramel-like with age.

Becomes creamy and fudgy with an increasingly robust piquant flavor over time.

1 review for Moo & Blue

  1. Melaney H

    Everything I get – every time, is top notch! The quality and freshness are undeniable! Thank you!

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