Roaring 40s Blue, unlike typical French blue cheeses (Roquefort) made from sheep’s milk, is made entirely from cow's milk which gives it a somewhat milder flavor. The King Island dairy herds that produce the milk for this cheese graze on verdant, dense pastures, supplementing their rich diet occasionally with a helping of kelp that is washed up after heavy storms. So legend has it that the name of this cheese comes from the "Roaring 40's" storms that often hit the coast.
This blue cheese is full flavored and has a beige inner paste that produces a buttery smooth, nutty flavor. The waxed rind helps to promote a sweetness and creamy texture in this cheese and prevents the moldy taste that some other blue cheeses present. King Island dariy's Roaring 40's blue cheese is the current Champion Blue cheese AGDA 2010 and Gold Medal winner.
This blue cheese is full flavored and has a yellow beige inner paste that produces a buttery smooth, nutty flavor and a dark blue wax outer rind. Allow Roaring Forties to fully come to room temperature and enjoy its creamy texture with a fresh baguette, red grapes, figs and walnut
Wine Paring: Australian sweet whites like Sauterne and big Australian reds