Blauroter

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Cheese Blauroter

Cheese Blauroter, also known as "red-blue cheese" in German, is a unique cheese that combines two rarely mixed styles of cheese: the attractive pink brevibacterium linens rind of a washed rind cheese and the indigo blue of blue cheeses. This cheese is the creation of Anton Holzinger, from Kaserei Zurwies, a dairy cooperative located in Wangen im Allgäu, in the heart of Bavaria, Germany. Kaserei Zurwies was established in 1899 and has been dedicated to cheese production ever since. In 1990, Anton Holzinger and his friend Richard Kurzweil took over the dairy. They had the idea of making small-format cheeses using local milk from animals raised without seeding and focused on supporting local organic dairies, emphasizing humane animal treatment and sustainable practices by paying premium to the farmers.

Today, the dairy uses 6500 liters of organic cow's milk per day, obtained from 22 farmers located within a 5 km radius of the dairy. Each small farm has between 10 and 12 cows, with 90% Braunvieh breed and 10% Holstein breed. Zurwies has also been a training ground for other notable cheesemakers, including Evelyn Wilde, the maker of Sternschnuppe Cheese.

Cheese Blauroter is a combination of Münster cheese with Roquefort. Initially, I was quite skeptical about this cheese. I love washed rind cheeses and I adore blue cheeses, but it was hard to believe that the meaty and barnyard smell of the sticky rind wouldn't clash uncomfortably with the blue molds. In fact, I have seen experimental cheeses along this line in the past (usually classic blue cheeses that were updated with a wash) and they were turned off for these very reasons. But Anton is a master at what he does, and this cheese, in a few words, works. I think it's the achieved balance where neither red nor blue dominates. The B.Linens are quite mild, despite the sticky pink exterior, subtly meaty, viscous, and spicy, and the paste only has scattered blue veins from the Picillium Roqueforti, imparting a vegetable sweetness and spiciness without becoming overwhelming on the palate. Furthermore, the ivory yellow paste is what truly ties this cheese together. Like all of Anton's cheeses, it is thick, dense, and bright with a smooth and creamy texture, like butter, and a milky sweetness that balances all the flavors.

The reason for such high quality lies in the magical alchemy of Anton Holzinger and the extremely high-quality milk used for production. Much of its aroma brings memories of mushrooms and bacon, smells driven by the sheets of Brevibacterium that Anton adds to the milk. This is a traditional ripening agent that gives that recognizable orange hue to the rind, which is also completely edible at any stage of the cheese's maturation. In fact, the maximum flavor of the cheese is concentrated in its rind. The B.Linens also contribute to the pungent odor that emanates from its rind. However, the flavor profile in the mouth is complex and sophisticated, slightly intense and spicy in the parts with the pénicillium roqueforti, sweeter in the parts without mold, so the mouthfeel contrast is particularly balanced.

This cheese is marketed in the form of bricks weighing approximately 1.5 kg. Like all cheeses, it is important to consume it at room temperature in order to fully taste all its nuanced flavors. Once brought to the right temperature, I enjoyed this cheese spread on a crispy slice of bread or melted on pasta or vegetables. It pairs well with fruits and nuts, in sandwiches, to enrich soups and thicken sauces, and of course, on a cheese board. Its unique shape and color also add an original touch, and it is easy to slice and spread. It is recommended to accompany it with a dry and fruity white wine.

Source: Cheese notes.

✓ Germany