Buffalo Blue (Week 26)

Buffalo BlueCheese: Buffalo Blue

Producer: Bleating Heart Creamery

Where: Tomales, California

Ok, I am cheating here, because the Buffalo Blue is a cheese I bought in Claremont, about a month ago. But some weeks, there are just leftover pieces of cheese in my house, and at other times – it’s a party. I have written about the folks at Bleating Heart in this blog before so I will not repeat that here. You can find something on their Four Square cheese that I tried in week 9 of this year. That was a pretty unique cheese, because it is made with the milk of goats, sheep, cows and water buffalo, those of Mozzarella di Bufala Campana fame. Seana Doughty, the cheesemaker and founder of Bleating Heart, decided not to try to recreate her own Mozzarella and created a blue cheese instead. Given that buffalo milk has about double the amount of milkfat of normal cow’s milk, this makes for a very creamy blue.

There is a bit if sweetness in Buffalo Blue that balances the bite of the Penicillium, which makes it a very accessible cheese. That is absolutely not to say that this is not an interesting chees, au contraire: it is an adventure in blue, and one can only hope that the good folk at Bleating Heart will continue to defy convention and, as they say “making seriously good cheeses without taking ourselves too seriously”.

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