2/8 LB PAIL
This raw, (mostly) Jersey cow milk blue has no buttermilk in it; however, the dominant lactic flavor of this cheese may remind you of that rich, tangy dairy product. As assertive blue, it is tongue-shockingly good, with a texture perfect for the table, or for crumbling over a salad or melting on a burger. Made in Wisconsin by Roth Kase.
This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. Quality IngredientsThe spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind. Pairing Suggestions Medium to full-bodied red wines, Champagne, or a fruity wheat beer. Chutney, preserves, shaved on a salad or melted over a burger with avacado.