Like Sharp Cheddar? Sharp Blue? Why not have both! From the great state of Wisconsin comes one of the most exciting new cheeses we've tried in a long time! Cheesemaker Chris Roelli set out to make a traditional farmhouse cheddar in the English tradition. This means open air shelf-curing, not aging the cheese in a vacuum-sealed bag or dipped in wax. As a complement to the earthy flavor of the cheddar, Chris inoculates the curd with Penicillium roqueforti
to create the blue mold and then ages the cheese for four months in the Roelli cheese caves. This isn't a heavily blue'd cheese, to be sure, the blue veining is the perfect accent to the farm-fresh milk and careful aging of this artisan cheese.
Roelli Cheese has a family tradition of making handcrafted specialty cheese for nearly 100 years. Adolph Roelli came to this area of Lafayette County from Switzerland in the 1920s. From that time, four generations of the Roelli family have been in the cheese business at this location, building on Adolph's commitment to quality, service, and customer satisfaction. This long-standing commitment continues to be the cornerstone of the Roelli family business. Dunbarton Blue is named after a neighboring local township between Shullsburg and Darlington, Wisconsin.
Continental United States
This product usually ships in 4 business days and should be delivered in 10 business days.
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