Leave a comment

Janet Fletcher: No. 3’s a charm for Big Rock Blue

Janet Fletcher at the Chronicle gives us another reason why the Bay is a cheese-lover’s paradise. Here’s an excerpt of her latest review… a new blue:

With the recent debut of Big Rock Blue, a cow’s-milk cheese from Central Coast Creamery, California adds yet another blue cheese to its roster. By my count, that makes three for the Golden State.

The popular Point Reyes Original Blue pretty much owns this niche. Fresno-area cheesemaker Bill Boersma makes a blue cheese, but you have to go to his small factory to buy it. When Central Coast Creamery proprietor Reggie Jones asked distributors where they saw an opportunity, blue cheese always headed the list.

After three years of development, Jones shipped his first 5-pound wheels of Big Rock Blue late last year. His entire output – about 150 wheels a month – stays in the Bay Area. By fall, he will have a larger ripening room that will permit a boost in production. Until then, Big Rock Blue will be scarce.

full review via No. 3’s a charm for Big Rock Blue.

Craig Lee / Special to The Chronicle

More on Central Coast Creamery.


What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: