Written By Courtney Schwegel Edibles Sep 18, 2013 Cheese of the Month: Poplar Grove’s Tiger Blue SHARE VIA: Facebook Twitter PinterestDespite its ferocious name, Poplar Grove’s Tiger Blue cheese doesn’t have as much bite as one might suspect. In fact, this medium strength cheese has been known to be tame enough for those who claim to be afraid of the ever intense, blue-veined mold.“We seem to have converted many customers to actually like, even love, blue cheese,” says Gitta Pedersen, owner of Poplar Grove Cheese.Cheesemonger Ashley Linkletter of Les Amis du Fromage can certainly attest to Tiger Blue’s popularity. “It has a loyal following,” she said, adding that Les Amis supplies it to many restaurants around Vancouver.Tiger Blue is a pasteurized cow’s milk cheese somewhat similar to Stilton, though more subtle and creamy with a long, lingering sweetness. What makes it especially unique is its ability to please both the palate and the eyes. “I just love the way it looks,” Linkletter said.Not only does the blue mold vein on the inside of the cheese, it also coats the exterior of the cheese, creating a striking aesthetic.To achieve this result, Pedersen explained that the aging cheese is poked with steel rods once a week for four weeks so that the blue mold, which thrives upon contact with air, can develop on both the inside and the outside of the cheese.The characteristic flavours of blue cheese pair best with sweeter beverages that counter their sharpness. Dessert wines, sweet reds, and rosés provide a beautiful balance, while drier wines and bitter beers tend to bring out a metallic taste in the cheese.A perfect complement to the abundant fruits harvested in September, Tiger Blue’s sweetness is enhanced by succulent peaches and crisp apples. Pedersen recommends crumbling Tiger Blue atop a caramelized onion tart, melting it over a grilled steak or serving it as part of a cheese board accompanied with hot pepper jelly. It’s also a great after dinner treat to enjoy while lingering over the last few, sweet, summery evenings September has to offer.artisan cheeseOkanagan SHARE VIA: Facebook Twitter Pinterest Written By: Courtney Schwegel ... Read More You may also like Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... Read More Dessert / Recipes June 26, 2017 Gluten-Free, Dairy-Free Lemon Meringue Pie Lip-smacking looks and punchy lemon flavour result in a seriously delicious gluten and dairy-free dessert. If you’re not up for making a ... Read More Get Fresh / One ingredient May 18, 2017 Fiddleheads: Take a walk on the wild side GET FRESH With a particularly long and chilly winter behind us, and snow shovels safely stowed away, you might say we are starving for glimpses of ... Read More Good For You May 2, 2017 Grocery Finds Giveaway – Enter the Draw to Win Greetings my fellow wholesome food lovers. Welcome to another edition of Good-For-You Grocery Finds! I hope you had a wonderful, chocolate-filled ... Read More Get Fresh / One ingredient March 21, 2017 Brassica Greens “Get Fresh” Produce shopping is evolving into an art form, or perhaps more of a sport. The demands made of local markets are known to be ... Read More Comments are closed.