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….
cheese and toast 