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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.