Unpasteurized Cow Milk
Bonnie Blue is a distinct blue cheese with a sharp tangy flavor and a dry crumbly texture.
Store in the refrigerator.
We are huge fans. Lacks that metallic tang that some blues have. Perfect for our family. Strong enough to be a real blue but still creamy and relatively mild.
We liked this blue. A little bit addictive.
I was looking forward to the dry crumbliness and tanginess in the Mossend Blue. I definitely noticed the dry crumbliness but the sharp tanginess was not present. Earthy tones were there with a hint of blue but the finish wasn't to my taste. Perhaps I left it too long in my car before refrigerating it and combined with not letting it warm up enough created the poor impression that I had.
It's noticeably different from the Bayzen Blue but I can't really think of anything that I would want to pair with it. Maybe almonds but it doesn't have the texture for jams and crumbled on top of a salad doesn't seem right either. Hope this helps you make a decision.
We hesitated carrying another blue cheese but this one is so different and unique (and wonderful) that we could not resist. Made from raw cow's milk from their herd.
Neil Urie and his family raise both sheep and cows and make cheese from both milks. They are masterful at this difficult craft and we are so lucky to have them among our partner farmers.
Made with Raw Cow Milk
