Salemville SmokeHaus Blue Cheese – Marcella, the Cheesemonger ACS CCP
Read My Latest Blog Entry

Salemville SmokeHaus Blue Cheese

New to the market and already an award-winner, Salemville SmokeHaus Blue took First Place in the Blue-Veined Cheese Category at the 2010 Wisconsin State Fair Cheese and Butter Contest.

The Lady debuts this blue this Sunday at her kiosk. Her cheesy friend, David, gave her a wedge to bring home to moi for sampling and reviewing. While The Man was caught up in his usually swooning, I was busy figure-eighting The Lady’s legs, begging for more. This is one fine cheese.

The Lady was honored this past May to visit, as a guest of DCI Cheese, the factory at Salemville and tour the facility. It was a very special moment for her and she chronicled her thoughts in a post you can read by clicking here.

This sixty-day aged blue cheese is cold smoked over Applewood chips to give it a light, smoky, sweet taste. The Lady served it on a freshly-baked French baguette and then followed up with using it to make a unique salad dressing. Her recipe can be viewed by clicking here.

Salemville’s internationally renowned blue-veined cheeses are produced by an Amish community in Cambria, Wisconsin. The community collectively manages the company with an unwavering commitment to sustainable agriculture that is ingrained in every aspect of their lifestyle. Cows are hand-milked twice daily without the use of machines or electricity and milk is delivered to the factory in traditional 10-gallon milk cans. All Salemville cheeses are farmer-certified rBGH free, rich in calcium and contain no preservatives or chemical additives.

SmokeHaus Blue joins the other award-winning artisan cheeses handmade the old-fashioned way. If Salemville is sold at your local cheese purveyor, do yourself a favor and buy it!!

I give Salemville SmokeHaus Blue 4 Paws out of 4 Paws (cause that’s all I’ve got) and I send an extra tail wagging out to The Lady’s friends at Salemville for preserving the art of cheesemaking.

Serving Suggestions: Melted on a grill cheese is a yummy way to go; add a slice of smoked Sus Scrofa and you’ve got a winning combination. It makes an excellent salad dressing and is a terrific addition to any cheese plate.

Wine Pairing Suggestion: Sturgeon Bay, Wisconsin’s Simon Creek Winery’s Light Sweet Muscat

Beer Pairing Suggestion: Wisconsin’s Tyanena Bitter Woman (how can you go wrong with a bitter woman).

Source: Pasteurized Cow’s Milk from the Amish Co-op of Salemville in Cambria, Wisconsin.

Awards: A new cheese in the market and already taken a First Place in its category at the 2010 Wisconsin State Fair.

(If you are in the Portland, Oregon area, comment below and The Lady will let you know where you can buy it.)

FTC Full Disclosure – The cheesemaker/manufacturer/vendor sent me their product, hoping I would review the product/cheese.

%d bloggers like this:

Subscribe via Email

Enter your email address to subscribe to www.marcellathecheesemonger.com and receive notifications of new posts by email.

"free email notification" and "we will never share/sell your address"

×