Amablu

American blue cheese

Amablu is a type of blue cheese produced by Caves of Faribault in Faribault, Minnesota, United States. It is known for its creamy texture and distinctively sharp, tangy flavor, which is characteristic of blue cheeses. Amablu is made from cow's milk and is aged in natural sandstone caves, which provide a unique environment that contributes to its flavor profile.

History

The production of Amablu began in the mid-20th century when the Caves of Faribault were repurposed for cheese aging. These caves, originally used for brewing beer, offer ideal conditions for aging cheese due to their consistent temperature and humidity levels. The tradition of using these caves for cheese aging has continued, making Amablu a notable product in the American cheese industry.

Production Process

Amablu cheese wheel

Amablu is crafted using traditional cheese-making techniques. The process begins with pasteurized cow's milk, which is inoculated with Penicillium roqueforti, the mold responsible for the blue veins in the cheese. After the curds are formed and cut, they are salted and placed into molds. The cheese is then aged in the natural caves for a period ranging from 75 to 120 days.

The unique environment of the caves, with their high humidity and stable temperatures, allows the mold to develop fully, creating the characteristic blue veins and enhancing the cheese's flavor. The result is a cheese with a creamy texture and a complex, tangy taste.

Flavor and Texture

Amablu is celebrated for its rich, creamy texture and its bold, tangy flavor. The blue veins provide a sharpness that is balanced by the creaminess of the cheese. It is often described as having earthy undertones with a slightly sweet finish. The cheese's texture is smooth and spreadable, making it versatile for various culinary applications.

Culinary Uses

Amablu is a versatile cheese that can be used in a variety of dishes. It is commonly crumbled over salads, melted into sauces, or served as part of a cheese platter. Its bold flavor pairs well with fruits, nuts, and honey, making it a popular choice for gourmet cheese boards. Additionally, Amablu can be used in cooking to add depth to dishes such as steak with blue cheese sauce or blue cheese dressing.

Related Pages

• Blue cheese
• Cheese production
• Caves of Faribault
• Penicillium roqueforti