Written By Courtney Schwegel Artisan / Edibles / Food News / One ingredient Jun 10, 2013 Cheese of the Month June: Blossom’s Blue SHARE VIA: Facebook Twitter PinterestA little bit of blue cheese goes a long way. That’s the literal truth about Blossom’s Blue, an exceptional blue cheese made by Moonstruck Organic Cheese on Salt Spring Island.“It has a really long flavour,” notes Julia Grace, Moonstruck’s co-founder and cheese maker. “If you hold it on your mouth for a long time you’ll be able to taste its many layers.”This raw, organic cheese is made from the incredibly rich and surprisingly sweet milk of Jersey cows. Jonah Benton of Vancouver’s Benton Brothers Fine Cheese says that Moonstruck is one of the few British Columbia cheese makers that uses pure Jersey milk in its product. The result is incomparable and exceptionally well-balanced.“It’s nice and salty with sharp and spicy notes typical of blue cheese but it has an inherent sweetness,” he said.Named after a dairy cow of exceptional character, Blossom’s greatness goes far beyond its flavour, which can be likened to the English Colston Basset Stilton. “Our cheeses are known for flavour and really superb texture that comes from gentle handling,” Grace said.It’s buttery enough to add to silky cream sauces and crumbles beautifully in a blue cheese salad or on top of a grilled steak. It’s also versatile enough to use in unexpected sweet applications. Grace uses Blossom’s in a cheesecake served with homemade blackberry sauce.Blossom’s pairs well with sweet dessert wines like Vista D’oro’s D’oro, a fortified walnut wine that is a favourite of Benton’s, as well as with big, bold red wines and hefty stouts. Dried fruits like figs and apricots further highlight the cheese’s sweet notes.Benton said Blossom’s is their top selling B.C. blue cheese for a plethora of reasons.“It’s got all those amazing key words going for it like local, organic and raw, but the biggest thing is that it is really good,” Benton said.Blossom’s Blue first gained local popularity when Moonstruck began making it 15 years ago. Uninspired by the selection of bitter, quick-industry blue cheeses available at the time, Grace decided to create a product she felt was lacking in the region. Since then, foodies and chefs alike have been grateful for this outstanding local blue beauty.cheeseCheese of the monthgulf islandsjunemoonstrucksaltspring SHARE VIA: Facebook Twitter Pinterest Written By: Courtney Schwegel ... Read More You may also like Artisan / Drink / Events / Food / Food Events / Victoria May 21, 2019 The Cheese and Meat Festival When the sun’s out and gorgeously beating down on a weekend mid-May, people in Victoria require an exceptional reason to stay inside for a few ... Read More Artisan / Food / Food Shops March 14, 2014 Ten Years of True Grain Bread “The original Cowichan Bay Bakery and its Okanagan sister location celebrate a decade of baking made from freshly milled, local, organic ... Read More Artisan / Good For You / Health / One ingredient August 6, 2013 The Vinegar Lady Vinegar is one of the world’s most widely used condiments—every culture around the world utilizes the pantry staple. The Italians love their ... Read More Artisan / One ingredient / Vancouver July 19, 2013 Earnest Ice Cream: Vancouver’s Very Own A day without ice cream is a day wasted. At least that is how entrepreneurs Ben Earnst and Erica Bernardi of Vancouver’s Earnest Ice Cream feel. ... Read More Artisan / One ingredient April 29, 2013 Cheese of the Month May: Alpindon Eat is happy to announce we will be featuring one “Cheese of the month” article each month online. Expand your cheese tastes! ... Read More Artisan / Sustainability April 11, 2013 From Farm To Table: The Real Story If you’ve heard the term “farm-to-table”, it’s likely you have an idea what it means. There’s something to do with sunny days, farmers’ ... Read More Comments are closed.