Cheese: Chiriboga Blue
Where: Bad Hindelang, Bavaria, Germany
Milk Type: cow, raw
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.