Speciality-Food-Magazine-November-December-2024

by humans for thousands of years,” she continues. Showing how easily blue cheese can add depth to cooking is a must for the modern cheesemaker and cheesemonger, Caroline adds. “For example, a few crumbles over a salad instantly adds creaminess and complexity without the need for extra dressings. Creamy blue cheese can be stirred into warmpasta, folded into a sandwich, or melted over vegetables andmeat, transforming a basic dish into somethingmore indulgent withminimal effort. It’s a perfect ingredient for those who want to eat well but don’t have time to prepare complicatedmeals.” Ease of use isn’t the only selling point, though. Caroline says values canmake a big impact, especially if they align with consumers and their beliefs. Reaching a younger demographic requires “an agile, message-driven approach that engages them on their terms, using visual and rich social media content”. Continually driving forward those messages that matter to them across all channels, frombranding to marketing, is absolutely key. “There’s a core of young people who care deeply about authenticity, “It is very creamy, so offers quite a good entry level option.” “There can be some uncertainty around blue cheese,” Patrick continues. “Some people may have tried a very strong variety in the past and have been put off altogether. The best way to sell cheese is to give people the chance to try it. People may have misconceptions, but the reality of eating is quite different.” Although blue cheese is a winner throughout the year, its association with Christmas cannot be avoided, and Patrick thinks the festivities can be another way to attract consumers to give it a go for the first time. It’s the perfect season for “showcasing what can pair well with blue cheese, fromPanettone and fruited cakes and breads to Port PDO andMadeira Wine PDO. Anything with a bit of sweetness is very good. “Sparkling wines such as Champagne PDO, Cava PDO, Prosecco PDO and Cremant are great matches for blue cheese as they cut through the richness,” Patrick continues. Clawson Farms extended its reach to newer blue cheese customers by launching its 1912 Artisan Stilton in 2022 – the name a nod to the year the business was founded by its farmer members. “Stilton’s not just for Christmas,” says Priya. “We want to put it front and centre of consumers’ everyday lives. For them to use it not just on cheeseboards, but in their favourite meals too.” Clawson Farms has beenmaking Stilton for generations, using only the best qualitymilk from its sustainably- runmember farms, each based within 30miles of the dairy. Its 1912 brand represents “our heritage in cheesemaking,” Priya says proudly. “What sets it apart is its excellence in taste. It has been triple graded by our master cheesemakers and is cut into a unique fan wedge, packaged perfectly with an easy-to-open film. We created it to inspire and drive a younger audience of affluent foodies to enjoy Stilton differently – that’s why there are a whole host of recipes and inspirations available on our websites and socials. Influencers are increasingly showing off our blue cheese too.” It’s not just Clawson Farms that’s reaping the benefits of a new audience for blue cheese. Caroline Bell, managing director at Shepherds Purse, says young people are seeking out products that not only taste great, but add nutritional value to their lives. Artisan blue cheese fits the bill neatly, beingmade with natural ingredients, and tapping into the growing interest in fermented and gut-friendly food. Younger consumers “want to make good choices for both their health and the planet,” Caroline explains. “With its rich flavour and a strong nutrient profile, speciality blue cheese is a perfect way to quickly elevate everyday dishes while offering the benefits of a whole, minimally processed food that has been enjoyed 32 Patrick suggests. “Spain has a lot of quite spicy, powerful blues that are produced in the Northwest of the country. These include Cabrales PDOwhich is made from raw cow’s, ewe’s and goats’ milk, fromherds and flocks grazing in the mountainous regions. It has an intense flavour and a dense texture. “Queso de Valdeón PGI is wrapped in sycamore or maple leaves, has a strong, robust taste, and looks fantastic on a cheeseboard. Another great Spanish blue is Picón Bejes- Tresviso PDOwhich is made in the in the mountains of Cantabria at 900 metres above sea level. “Closer to home, Cashel Blue from Ireland is a European-style cheese which is very approachable.” Hooking new blue lovers Staunch supporters of blue cheese won’t require much nudging to try new, or perhaps more potent, varieties, but pulling the less adventurous of cheese lovers over the line can take a bit of work. One school of thought for priming their tastebuds is discovering their ‘cheese tolerance level’. The bolder the better. If a customer enjoys a nibble of powerful vintage Cheddar, or a sharp sliver of aged Parmesan while sampling, next offer them a bite of something mild, creamy and buttery from the blue wheelhouse, with a familiar, sweet accompaniment such as a drizzle of honey, or a smidge of date chutney. Side stepping from a savoury, umami ‘appetiser’ into the blue realm is less of a shock to the senses than leaping from a young creamy cheese. Cornish Blue and Nantwich Blue are good bets, as, says Patrick, is Gorgonzola Dolce PDO. Derbyshire and Nottinghamshire. This protection ensures the cheese remains authentic to Britain, a little like Champagne is to France.” Clawson Farm’s PDO Blue Stilton is cared for at every stage, adds Priya. That begins with sourcing the highest welfare milk from its 30member farms daily, continuing along the making journey and into the maturing rooms, where the cheeses are hand turned, graded and selected. Stilton’s lesser known, but award- winning cousin, Blue Shropshire, is another cheese Priya feels artisan retailers should have in their wheelhouse. “It’s mild, mellow, creamy and versatile,” she says. “But so many blue cheese lovers have never tried it. We think it’s a great option to stock as an entry point into blue cheese. In the counter its bright golden, orange hue sparks curiosity and attention. It’s an award- winner too. Our Clawson Farms Blue Shropshire won Supreme Champion at the International Cheese and Dairy Awards in 2022 for its exceptional taste.” Continental clout There will always be a place for Stilton in the hearts of British cheese lovers, Patrick agrees, but while they champion UK-made dairy, cheesemongers should also recognise the popularity of European cheeses and continue to offer choice. Roquefort PDO and Gorgonzola PDO lead the pack as far as Continental favourites are concerned, but “there are lots of options from across the EU that are still verymuch under the radar, and winter is the perfect time to expand your offering and stock some different varieties,” @specialityfood Jessica Summer, founder of Mouse & Grape, selects her favourite varieties of blue cheese alongside pairings she adores A PERFECT MATCH The real beauty of blue cheese is its variety. You can go from mild options like a semi-hard French Fourme d’Ambert or Bavarian Cambozola to stronger blue cheeses like semi-soft and crumbly English Stilton, Roquefort, or the intensely spicy Spanish Cabrales, all of which can be crumbled into soups, added to salads, or paired with honeycomb or jamón. For me, Gorgonzola Dolce PDO is a standout blue cheese because it’s equally as fruity and sweet as it is creamy, salty, tangy, and mouldy. It’s wonderfully versatile – perfect with cured meats, fresh, dried or pickled fruit or vegetables, and even alongside seafood. I’ve had Gorgonzola Dolce in butternut squash pasta, on sandwiches, as ice cream in a cone, and even paired with dark chocolate, infused with truffles and drizzled with honey. The possibilities are endless, and that’s just one blue cheese variety! When it comes to wine, the range of blue cheese’s strengths, textures and milk varieties opens up so many pairing opportunities. I often recommend contrasting flavours like a salty Gorgonzola Piccante with a sweet sparkling Moscato. Alternatively, go for complementary flavours, such as a bold Monastrell with an equally bold Picón apéritif. And don’t forget about rosé, especially those wines with longer skin contact or pronounced red fruit flavours. They can pair beautifully with creamy blue cheeses, making the flavours sing. A sparkling rosé Champagne with a salty blue cheese, for example, can be a magical combination. Pairing blue cheese is a delicate art, but when it works, it creates an exquisite flavour explosion. Stilton’s not just for Christmas. We want to put it front and centre of consumers’ everyday lives. For them to use it not just on cheeseboards, but in their favouritemeals too PRIYA TAYLOR, CLAWSON FARMS