This blue has some teeth to it. Rich, slightly salty with a nice bite. Definitely a favourite with the Blue Cheese crowd. Tiger Blue’s intense flavour is developed from the blue veining found throughout the cheese.
Tiger Blue is a pasteurized cow’s milk cheese somewhat similar to Stilton, though more subtle and creamy with a long, lingering sweetness. What makes it especially unique is its ability to please both the palate and the eye. Not only does the blue mold vein on the inside of the cheese, it also coats the exterior of the cheese, creating a striking aesthetic.
To achieve this result the aging cheese is poked with steel rods once a week for four weeks so that the blue mold, which thrives upon contact with air, can develop on both the inside and the outside of the cheese.
The characteristic flavours of blue cheese pair best with sweeter beverages that counter their sharpness. Dessert wines, sweet reds, and rosés provide a beautiful balance, while drier wines and bitter beers tend to bring out a metallic taste in the cheese.
A perfect complement to the abundant fruits harvested in September, Tiger Blue’s sweetness is enhanced by succulent peaches and crisp apples. Crumble Tiger Blue atop a caramelized onion tart, melt it over a grilled steak or serve it as part of a cheese board accompanied with hot pepper jelly. It’s also a great after dinner treat to enjoy while lingering over the last few, sweet, summery evenings September has to offer.