It’s a big hunk of cheese in a plastic bag, in a box. I’m not used to cheese that comes in packaging that’s like cereal, or crackers. But I could get used to it — if the cheeses are all like this!
Although not everybody is, I’m a big fan of blue cheese. Actually, I’m a big fan of flavoured cheeses in general (I consider mould to be a flavour) so adding some pear flavour to it seemed just right to me. In fact, I’m pretty sure I’ve tasted recipes that include pear slices and melted blue cheese (my mom’s into spelunking through recipe books) so I was gung-ho about this cheese right from picking it up at the grocery store.
Amy? Not so much. Look all you blue-cheese-haters out there: I know you think that thinks that have gone moldy are bad. But guess what? Milk that’s gone chunky and solidified is “bad” already. And that’s cheese. Blue cheese just takes the next logical step.
Presented in a looks-like-a-stick-of-butter chunk, it’s pretty obvious that the pear flavouring is artificially added. But it has a nice texture when you cut it, midway between smooth-and-creamy and crumbly. It’s not ideal for pre-slicing, but it’s pretty great for leaving out as an hors-d’oeuvre, where people will slice it themselves and need to place it on a cracker. It’s also soft enough, if you’re using thin crackers, to slice a bit off the edge with the cracker itself.
Mmm, look at that! Delicious.
Right from the start, this cheese has that distinctive blue-cheese smell, but it’s nowhere near as potent as most blues. It also has a subtext (subscent?) of that pear. The two flavours really do seem to go together — at least, the scents do!
Ah, the taste-test! Amy’s stepdad Don did the honours this week, and he thought the cheese was a clear win. “I like this one,” he said.
I agree. The pear and blue cheese flavour offer a nice balance, with a hint of fruit sweetness to counteract the sharp mould flavour. But even that’s muted, compared to other blue cheeses.
We served it with Wheat Thins crackers — fairly innocuous-tasting, so that the flavour of the cheese was really front-and-centre. I’m glad we did. This cheese was a real win, and I’d recommend just about anyone picking some up, if they happen across it.
The only caveat I have is the price. There are definitely cheaper cheeses out there. I found this at 50% off, since it was getting close to the expiry date. It’s cheese — moldy cheese. I wouldn’t worry about expiry dates.
Once it’s on the plate, this cheese will attract your guests and keep them coming back. Thumbs up!
Grant Hamilton
6 Responses to “Cheese of the Week: Rosenborg Blue Cheese with Pear”
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I am a huge fan of blue cheese, and other versions like English Stilton. I must admit, however, a reluctance to have pear infused in the cheese. If I want fruit, I’ll take it fresh please.
Normally, I’d be with you — but I really enjoyed this cheese.
I forgot to check the box, so I’m not sure how artificial/natural the flavour was, but was really nice. That said, blue cheese and pear work well together, so if you happen to have some fresh pear on ya — go for it! (and invite me)
As someone who works within smelling distance of Matt, I can attest to his love of blue cheese.
Blue cheese + pear melted on a sturdy wheat thin sounds awesome! I’m definitely going to give that a try, and maybe try to morph that into some sort of a sandwich.
mmmmm, I think your sandwich idea sounds awesome. Like on a baguette?
booyah, good choice! And throw some chicken breast in for some protein!