Montagnolo Blue 130g
About This Cheese
A very rich, triple cream cheese with subtle spiciness and delicate sweet milk flavour. With more in common with Delice or mild Brie, the texture is soft and creamy with a hint of blue tang.
TypeBlue, Firm
Rennettraditional
RegionBavaria, Germany
ProducerKäserei Champignon
Milkcow
RindPenicillium Candidum
€4.15
Story
Montagnolo Blue is a creamy soft cheese ripened slowly at low temperatures. This cold maturation process slowly develops the aromas and flavour of cheese resulting in a very creamy interior and ever so slight hint of blue cheese spiciness. The Montagnolo wheels are covered in white mould and are pierced with a blue culture that produces a blue marbling throughout the creamy interior. Notes of mushroom, cream, earthiness and nice salt balance make this a great entry level blue cheese
Producer
Käserei Champignon Hofmeister was founded in 1908 by cheesemaker Julius Hirschle and cheesemonger Leopold Immler. In the 1960s the company was bought by brothers Josef and Georg Hofmeister who’s father was an artisanal cheesemaker. Together the brother grew the dairy into what it has become today, one of the largest dairy co-ops in Germany, exporting their cheeses to over 50 countries. The company is still family run today and maintains its dedication to quality made cheeses, marrying technology with over 100 years of German cheesemaking.
Goes Well With
Recipes
FAQs
Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
Ingredients: Cow’s (MILK), (CREAM), salt,
lactic starter, ferments, rennet
For allergens see ingredients in bold
Nutritional Info Per 100g
Energy kJ/kCal 1801/436
Fat 42g of which saturates 28g
Carbohydrates <0.5g
of which sugars <0.5g
Protein 14g
Salt 2g
