Gotland Blue

Gotland Blue is a type of blue cheese originating from the Swedish island of Gotland. It is known for its distinctive flavor and creamy texture, which has made it a popular choice among cheese connoisseurs worldwide.

History

Gotland Blue was first produced in the mid-20th century on the island of Gotland, located in the Baltic Sea. The cheese was developed by local dairy farmers who sought to create a unique product that would showcase the rich, creamy milk produced by their herds.

Production

The production of Gotland Blue involves a specific process that contributes to its unique characteristics. The cheese is made from pasteurized cow's milk, to which Penicillium roqueforti, a type of mold, is added. The cheese is then aged for a minimum of 60 days, during which it develops its characteristic blue veins and distinctive flavor.

Characteristics

Gotland Blue is a semi-soft cheese with a creamy, slightly crumbly texture. It has a strong, tangy flavor with a hint of sweetness. The cheese is easily recognizable by its blue veins, which are a result of the Penicillium roqueforti mold used in its production.

Culinary Uses

Gotland Blue is a versatile cheese that can be used in a variety of dishes. It is often served on its own, paired with fruits such as pears and apples, or used in salads, pasta dishes, and desserts. It also pairs well with a variety of wines, particularly those with a sweet or fruity flavor.

See Also

• List of Swedish cheeses
• Blue cheese
• Gotland

References

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