Blue cheese

Jukes Wine And Food Cheese Blue Cheese

For Stilton, Stichelton, Bath Blue and Crozier look no further than rich, nutty Madeira, tawny port, LBV or vintage port; Roquefort and Fourme d’Ambert, in contrast, prefer sweet Sauternes, Monbazillac or Saussignac; Dolcelatte is a bit of a lightweight and, because of its unusual sweet flavour and texture, I leave it alone (can you tell I can’t bear it?); Gorgonzola likes Amarone Della Valpolicella; Cashel Blue needs sweet whites; and Beenleigh Blue, on account of its birth nation, needs a pint of authentic, hazy scrumpy cider (drunk in Oxford overlooking the Cherwell!).