Leave a comment

Chiriboga Blue

Cheese: Chiriboga Blue

Who: Obere Mühle Co-operative Dairy

Where: Bad Hindelang, Bavaria, Germany

Milk Type: cow, raw

Texture: firm

Rind: none

Shape: 5-6lb drum

Flavor: butter & sweet cream, wet grass, silage, toasted nuts

Cheesemaker Arturo Chiriboga, originally from Ecuador, fell in love with a Bavarian woman… and thank heavens for love because the result is a number of fine cheeses from his hand, heading Obere Mühle co-operative dairy in the Bavarian Alps.

Chirboga Blue, the only cheese to bare his name,  is as beautiful in the mouth as the region is to the eye. The recipe is original to Bavarian, not Ecuador, first created in 1902 by Basil Weixler.Weixler was looking to match the qualities of Roquefort, but Chiriboga is a very different cheese. It’s firm, dense but extremely creamy. Flavors and scents of the barnyard prevail: wet hay, silage, manure, grass… very rich and fresh like a farm in the morning sun. Chiriboga lacks a sharp, stinging blueness. It’s also not salty and is a little sweet, like ice cream at room temp. As you can see, it is also not completely riddled in mold, leaving more of the white paste unadulterated. These traits lead to a cheese that is not mild, but might be pleasantly surprising to the “I don’t like Blue cheese set.

Sparkling and dessert wines, of course, with blues… I had this with a bottle of 2011 Lugana Ca’ Lojera, an unusual but lovely white from Brescia that is light in flavor (melons, mint) and nose (strong of green apple), with a strong acidity, slight black pepper finish and by no means dry. It comprised 100% of Trebbiano di Lugana.Scrubs to palate well in the face of this dense, creamy cheese and doesn’t fight the blue pungency.

Bad Hindeland:


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: