The Cheese Plate: Oregon blue cheese offers a buttery finish

Published April 10, 2012 5:07 pm
The cheese plate • Give a pungent kick to a richly flavored chicken sandwich.
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Crater Lake Blue.

What it is • A raw cow's milk cheese made by Rogue Creamery in Central Point, Ore., headed by David Gremmels and Cary Bryant. This medium-bold blue has an ivory paste with greenish-blue striations. Its pungency continues near the back of the throat but quickly becomes buttery on the finish.

Serve with • On a cheese board, along with artisan honey and roasted, unsalted almonds.

How to store • Keep the cheese in its foil wrapper, then in parchment paper, then in plastic, and store in the refrigerator for up to 2 weeks. Remove foil and let come to room temperature before serving.

Beverage pairings • This blue will pair well with red wine such as syrah; port; and bold beer such as Delirium Tremens.

Cost • $20.99 a pound at Whole Foods, 1131 E. Wilmington Ave., Salt Lake City; 801-359-7913.


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Crater Lake Blue cheese chicken salad sandwiches

6 soft whole grain hoagie rolls, split

6-8 ounces blue cheese, such as Crater Lake Blue

2 cups chopped cooked chicken

2⁄3 cup chopped celery

1⁄3 cup light mayonnaise

1⁄3 cup thinly sliced green onions

2 teaspoons fresh lemon juice

Salt and freshly ground pepper

Split the rolls and divide the cheese evenly between them.

In a bowl, combine the cooked chicken, celery, mayonnaise, onion and lemon. Season to taste with salt and pepper. Spoon the chicken mixture into the rolls.

Serve immediately, or wrap tightly in aluminum foil and chill before packing for work or a picnic.

Makes • 6 sandwiches

Source: Tony's Market, Colorado



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