Amablu® Gorgonzola Cheese
The blue veined Gorgonzola cheese is “sweeter” (less acid) and drier than our blue cheese. Cave aged a minimum of 90 days, the cheese is somewhat sharper in flavor but still “cleans up” well. The sweeter flavor profile pairs up well with dried fruit and nuts or cut as a table dessert cheese.
The Amablu® family of blue veined cheese
The historic sandstone caves of Faribault Dairy are home to three premium blue veined cheese available under the Amablu® product label. The three cheese share similar pedigrees: raw cow’s milk, hand made in traditional open vats, hand salted and then cave aged in the hand dug sandstone caves.
The three cheese vary in degree of ageing (affinage), physical attributes and flavor profile. Faribault Dairy’s cheese makers vary the types of starter cultures, processing conditions and ageing temperatures to attain the desired profile. Variation from cheese to cheese is to be expected, as each of our natural artisanal cheese wheels are produced by hand from whole milk, not machine made under standardized conditions.
