A Hard Working American Blue Cheese
"The Elberton Blue was the winner, giving Stilton a real run for the money...the blue was lovely, like violets, and the texture smooth and fudgy.” - Liz Thorpe, Vice President, Murray's Cheese, author of The Cheese Chronicles
"Elberton Blue reminds me of a better version of dry British blues like Stilton, with a chalky gritty texture that melts in your mouth. With its buttery backbone, mellow earthiness and balanced blueness, it pairs well with dry stouts or porters, malty IPAs and hop-forward brown ales. And for a cheese to make so many friends so quickly..well...you know you've got something special! - Sally Shelton, Brick Store Pub
"Elberton Blue is one of my all time favorite blue cheeses. It is luscious and creamy with just the right amount of blueness to it. I am often turned off by blue cheeses that are too strong, but this one is just right. It goes great with fresh pears or a cranberry jam. We often put it on salads for that extra special touch." - Jessica Rothacker, Heirloom Cafe
As chefs attest, one of the few blue cheeses that pairs beautifully with both wine and beer. A natural rind blue cheese from raw cow's milk. Dense, fudgy, luscious and creamy, Elberton Blue, like the blue collar town in which it is made, is a blue for everyone..."a people's blue", if you will. While some people like a really big, bold blue, the fact that the Elberton is not so strong makes it approachable to a larger group of cheese lovers. We can't count the number of people who have said "I don't like blue cheese" and then instantly recanted once they savored Elberton Blue. Made in 7-9 pound wheels.
How it's Made
We heat raw cow's milk to 90 degrees or so, add starter cultures and of course a sprinkling of blue mold. After an hour or so we add rennet, wait for the coagulum to form and then cut the curds. Elberton Blue then strengthens our back as we bend over the vat keeping the curds stirred and "fluffed" to allow for openness inside the cheese once it's hooped. After hooping we flip the cheese hourly or so and then begin salting the next day. After a few days it goes into the cheese cave where it is pierced (to allow air to interact with the blue mold), hand turned daily and brushed until it is ready for sale at 3 months.
Elberton Blue is the cheese our professional chef customers purchase most often. Probably because of the versatility...it can be added to salads, mixed in with grassfed beef burgers, made into dressing and so much more. As for us, we most often just eat it, plain, with no cracker, no nothing. Maybe drizzle some honey on it if we want that salty/sweet contrast. For dessert, it doesn't get much better than Elberton Blue and a glass of Port wine or a Chocolate Stout.
If you're looking to crumble Elberton Blue, do so when it's cold and just out of the fridge. Otherwise, let it sit at room temperature for a half hour to allow the fudgy texture to appear...before quickly disappearing in your mouth!
Port or dessert wines such as a Sauterne, Muscat or late harvest Riesling would seem like a natural, and indeed all pair wonderfully with Elberton Blue. Even a Gewurztraminer would pair nicely! Of course, if you're using Elberton Blue in a recipe then your choices broaden considerably and other variables must be considered. Whatever you decide, we think you'll enjoy Elberton Blue!