BY JANET FLETCHER
Inventive blue cheeses are delighting adventurous consumers.
O
f course you stock Stilton, Gorgonzola, Roquefort, Bayley Hazen Blue, and the acclaimed
blue cheeses from Rogue Creamery and Point Reyes Farmstead. Those are the basics. But
why not distinguish your cheese case with blue cheeses that are a bit off the beaten path?
You may have to hand-sell them, but these newcomers will earn you the loyalty of customers who like to be cutting
edge. Cross-merchandise with honey, quince paste, panforte, and other dried fruit-and-nut cakes, dessert wines, and
strong, spicy craft brews such as Belgian tripels and quadrupels and Imperial stouts.
New in Blue
PHOTO: JANET FLETCHER/PLANET CHEESE
Deer Creek
The Blue Jay
34 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
cheese focus
