Tag Archives: blue cheese

Toast Post: Maytag Blue

wallpaper for a small sitting room

Maytag Blue.  I’d never had it, I’d heard about it, I’d associated it with the washing machine repair guy.  So when I was looking for a blue cheese to pair with my oven roasted fig ball from Cheese Boutique it did not cross my mind.  I was thinking of Bleu D’Auvergne.  But then Afrim at C.B. gave me a taste of this fruity, creamy and very fresh blue.  Which means (in my mind) it smelled like the outdoors (not like a sheet of Bounce supposedly smells like the outdoors.)

And actually, it is the son of the Maytag appliance founder that created this cheese.  So the above association is correct.  Sometimes you’re smarter than you think.  Often not.

It was a perfect pairing  with this fig ball (Artibel is the producer)

peel away figs like orange segments

The fig ball hails from Italy’s Calabria region and here is some more info from the Italian Harvest website.

The fig balls  preparation involves drying the figs for days, then oven glazing and packing them together with molasses and honey of figs. This preparation is then wrapped in a fig leaf and tied with a piece of straw, creating an intriguing and interesting old world appearance (packaging in stainless steel would not be the same at all).  These figs are extremely rich, moist, and densely packed. (yes, the fig ball kicks dense, sweet ass.)

Mr. Pristine at C.B. said that fresh fig balls would be arriving in November and I am thinking this would be pretty wonderful for entertaining as the holidays are upon us.  Afterall, nothing says “I remember” more than a fig ball on Remembrance Day.  Other than a poppy.  Yes, I concede, that might be better.

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Toast Post: Tiger Blue

Buttery, fierce Tiger Blue with ginger/apple/pear chutney.

Does it work with Zinfandel?  Depends who you ask.  If you ask the cheese, then yes. If you asked the Zinfandel, well, wine won’t answer you. It talks with its eyes.

I recently had Tiger Blue at a wine tasting and realized I had forgotten how addictive it was.

Tiger blue is a spicy, roar of a cheese and it won’t work for everyone.  It’s also very smooth, rich and creamy and I find that just as the blue-lover in me is begging for mercy I’m hit with buttery richness that soothes my panicking taste buds.

You’ll see that in this case I added a smear of apple/pear/ginger chutney courtesy of Nick at Olympic cheese (have you seen the stores’ makeover?).

And BTW, even if you don’t eat this cheese it just looks unbelievable on a cheese board.  Like a cool piece of marble.  It watches you and thinks, “Hey Matey,  (I know! The pirate voice is so unexpected) why don’t you lurch on over here and slice a sliver off my cool, smooth wedge.   What’s that parrot?  Polly want a neutral cracker to cleanse the palate?

Tiger Blue in 11 words or more:  Producer is Poplar Grove in British Columbia (Naramata Bench, Okanagan Valley).  This cheese will change over the seasons depending on the cow’s milk, it may be more creamy or it may be more crumbly.  Made in the style of Stilton. Comes in a 2Kg wheel.  Pasteurized and a must-try if you like blues.  Get it at Olympic Cheese if you hail from Toronto….


Filed under Cheese/Cheese Related, Ruminations on the Edible, Toast Posts