Home > Blue Cheese Of The Month Club

Are you looking for a depth of flavor that the only Artisan made Blue cheese can deliver? Drive 5 miles, and you can still taste it? A flavor that keeps evolving on your palate from start to finish and beyond? A '5-mile' flavor?

Our Artesian Blue Cheese of the Month Club offers:

· Artisan Blue Cheeses hand made by Cheese Masters.

· 3 Unique Blue Cheeses every month.

· Average Total Weight of Blue cheese per shipment 1.5 Lbs.

· Free Home delivery.

Our Artisan Blue Cheese collection is also available in wheels. Point Reyes Original Blue; Shropshire Blue; Stilton; Dorblu Champignon Grand Noir; Bleu d'Auvergne; Blue des Basques; Roquefort Papillon Black Label; Roquefort Society Bee; Fourme d'Ambert; Fromagger d'Affinois Excellence; Bleu des Neiges; Ciresa Gorgonzola Prelibato (Dolce); Gorgonzola Naturale; Blu di Bufala; Surfin' Blu di Bufala; Verde Capra Dolce; Valdeon; Cabrales D.O.; Central Coast Creamery; Big Rock Central Coast Creamery, Rogue Smokey Blue; Mine Shaft Blue Wheel and more.

Sort By:
Cheese of the Month Club offers Blue Cheese of the Month Club. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.

Blue Cheese of the month club is very important as blue cheese in your diet may help in lowering the risk of cardiovascular diseases. Studies have shown that people who consume blue cheese regularly have a lower risk of contracting cardiovascular diseases than their counterparts who do not consume it.

Blue Cheese of the month club is very important as Blue cheese also helps in lowering cholesterol levels, and prevents artery inflammation and blood clotting in veins or arteries. As we start aging, more health issues are experienced by us, arthritis being one of them.

Blue Cheese of the month club is very important as Blue cheese possesses anti-inflammatory properties that help in reducing joint inflammation and relieve arthritis pain.

Blue Cheese of the month club is very important as blue cheese in your diet plan lowers the risk of arthritis and also helps in combating it. Osteoporosis is a condition when bones become so weak that they may tend to fracture even by a mild fall. It is more common in women than men.

Blue Cheese of the month club is very important as Blue cheese is a very good source of calcium that is important for bone health. One ounce of blue cheese has about 150 milligrams of calcium. Thus, consumption of blue cheese makes your bones healthy and helps in preventing diseases like osteoporosis.

Blue Cheese of the month club is very important as nutrients present in blue cheese help in enhancing memory and fight memory problems.

Blue Cheese of the month club is very important as consumption of blue cheese enhances brain cell functioning. So, start adding blue cheese to your kids’ diet to improve his memory!

Blue Cheese of the month club is very important as Blue cheese is a very good source of phosphorus. This mineral is very important for healthy bones and teeth. Deficiency of phosphorus can lead to bone related problems like rickets. Apart from healthy bones and teeth, phosphorous also performs many vital functions in the body.

Blue Cheese of the month club is very important as Blue cheese contains milk protein, so those who can’t drink milk directly due to lactose intolerance can go for blue cheese to get the required protein.

Blue Cheese of the month club is very important as Blue cheese is dental friendly. Presence of a good amount of calcium makes it good for your teeth. Consumption of blue cheese helps in preventing and fighting plaque and tooth decay. Studies have shown that blue cheese consumption boosts the immune system.

Blue Cheese of the month club is very important as Blue cheese can provide several essential vitamins and minerals, including vitamin A, vitamin D, potassium, sodium, and zinc. In other words, it plays an important role in preventing diseases by providing us with a strong immune system.

Blue Cheese of the month club is very important as Blue cheese has the anti-cellulite property. Thus, it prevents fats from accumulating in the form of cellulitis. Inflammation is a major problem plaguing most of us today, and if ignored, can turn serious and even fatal. Blue Cheese of the month club is very important as Blue cheese has anti-inflammatory properties. Thus, it helps in fighting various inflammatory problems in our body.

The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses, as well as foot odor and other human body odors. Blue cheese is believed to have been discovered by accident when cheeses were stored in natural temperatures and moisture-controlled caves, which happened to be favorable environments for many varieties of harmless mold. It was moist in the cave so the mold would form.

According to legend, Roquefort was discovered when a youth, eating a lunch of bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort. It is often claimed Roquefort was praised by Pliny the Elder in AD 79. However, in the text, Pliny speaks of a cheese from Gaul, without mention of origin or even specifying that it was blue. This story was promoted by the 'Société des Caves. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue veins until around the 11th century. Stilton is a relatively new addition becoming popular sometime in the early 1700s.

Many varieties of blue cheese that originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive due to either cost or politics. Similarly to other varieties of cheese, the process of making blue cheese consists of six standard steps, as well as further additions that give this blue-veined cheese its unique properties.

The first step is acidification where a starter culture is added to milk in order to change lactose to lactic acid, thus changing the acidity of the milk and turning it from liquid to solid. The next step is coagulation, where rennet, a mixture of rennin and other material found in the stomach lining of a calf is added to solidify the milk further. Following this, thick curds are cut typically with a knife to encourage the release of liquid or whey. The smaller the curds are cut, the thicker and harder the resulting cheese will become. Salt is then added to provide flavor as well as to act as a preservative so the cheese does not spoil. Next, the cheese is given its form and further pressed with weights if necessary to expel any excess liquid. The final step is ripening the cheese by aging it. The temperature and the level of humidity in the room where the cheese is aging is monitored to ensure the cheese does not spoil or lose its optimal flavor and texture.

Blue cheese undergoes the aforementioned steps with an added twist that gives it its unique look of blue streaks found all throughout. The blue veins are a result of adding the molds Penicillium roqueforti and Penicillium glaucum to the cheesemaking process, often introduced after the curds have been ladled into containers in order to be drained and formed into a full wheel of cheese.

Although Penicillium roqueforti and Penicillium glaucum are found naturally, cheese producers nowadays use commercially manufactured Penicillium roqueforti culture that have been freeze-dried, a form of dehydration where water is evaporated from the frozen state without the transition through the liquid state, to retain their value and are activated with the addition of water. After the addition of the molds to the cheese, the next significant step is needling, which is when the wheels of blue cheese are pierced to create small openings to allow the air to enter and feed the mold cultures, thus encouraging the formation of blue veins. The distinctive flavor and aroma of blue cheese arises from methyl ketones (including 2-pentanone, 2-heptanone, and 2-nonanone) which are a metabolic product of Penicillium roqueforti. These compounds are not formed in other types of cheese fermented by bacterial acidification alone.