MapleBLUE Wins 4th Place in 2008 World Cheese Competition
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WhiskeyBLUE™, WineyBLUE™, MapleBLUE™
Our Wisconsin artisan cheesemakers crafted these three All-American gourmet BLUES made with homogenized (not pasteurized) raw milk from predominently Jersey Cows. Cured with a special blend of European cultures for a minimum of 60 days, these blue cheeses become truly thoroughbred American gourmet delights as they further age with fine smokey Bourbon Whiskey, smooth and fruity Port Wine , or sweet and smokey Maple Syrup spread throughout.
How it Happened...
Ulla’s search for American artisan cheeses led her to Wisconsin. “It was exciting visiting these talented, creative dairies. I found the most delicious, finest raw milk Blue. Next, I traveled from New Orleans to Louisville to find the perfect Bourbon Whiskey that would bring a unique smokey flavor and distinct taste to my WhiskeyBLUE cheese. For WineyBLUE, I searched for the perfect port, ending my quest in the California wine country to find a Ruby Port like no other. From New England, the natural maple syrup adds the sweet smokey flavor in MapleBLUE.“
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| WhiskeyBLUE |
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| WineyBLUE |
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| New MapleBLUE |
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