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Clemson Blue Cheese

Updated 10/4/2015: I came across this article about the source of the milk that is used to make Clemson Blue and thought you would enjoy it as well…

I haven’t mentioned it before, but The Lady and The Man went to Georgia and South Carolina last week and left me with my new best bud, Becky… actually… they left Becky with me and it was soooo cool… extra food, extra petting… 24/7 at my “becky” and call. And I might add as a side note for The Man, Becky kept my litter box cleaner than you do… Becky’s the best… and she’s welcome at the manse any time she wants to hang with this Feline Foodie (that would be me)…

After arriving in Greenville, SC, The Lady and The Man stopped for dinner in downtown Anderson and enjoyed a terrific dinner at Sullivan’s Metropolitan Grill (which we will review soon). The Man had a lettuce wedge with blue cheese dressing which he pronounced the best he had ever had… as you know, The Man has never met a blue cheese he didn’t declare “the best I’ve ever had”, followed by his swooning…  The Lady inquired and learned the Blue Cheese was Clemson Blue… new mission… While in Georgia visiting Miss Anne and The Tall Guy and my best feline bud, Hemingway, The Lady added a stop at Clemson University (Go Tigers!!) to buy some of their world-class blue cheese handmade and cured on the campus.

(Special Shoutout to Hemingway: The Brain sent me a message that you have been experiencing a few health problems. Hang in their Big Guy, you’ve enjoyed a lot of great lives and this particular ride has ways to go…)

The first Clemson Blue was made in 1941 under the direction of the agricultural department. At that time, the Stumphouse Tunnel was used for curing. The history of the tunnel is quite interesting and is chronicled on the Clemson website.

Using milk from the 600+ University herd of Brown Swiss and Holstein cows, each 288 gallon vat makes about 240 pounds of cheese which is then salted and cured for up to six months. When ready, each hoop is hand-scraped and prepared for sales to the public. You can purchase Clemson Blue online or at the campus. About 43,000 pounds of Clemson Blue is produced yearly.

The Lady made a salad dressing using the cheese and served it on lettuce wedges with The Man’s homegrown tomatoes and chives, Hormel Natural Choice bacon and freshly baked French baguette. Yum, yum, yum. She also served a small side dish of Clemson Blue slices to spread on the bread.

This award-winning blue is delish and deserving of the devoted following it has garnered over the past sixty years. It is of a medium strength with a tangy flavor and nice blue veining. The texture is smooth and creamy.

I give Clemson Blue Cheese 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese plate with baguette or 34° Sesame Crackers. It also makes a dynamite dressing for salads and crumbled atop a steak or hamburger.

Wine Pairing: Irvin-House Vineyards’ Palmetto, a full-bodied red made with the South Carolina, Muscadine (which The Lady picked as a child in Georgia).

Beer Pairing: Thomas Creek’s Up The Creek Extreme IPA

Awards: I found a reference to awards while researching this fine cheese, but cannot locate specifics… but yes, it’s won awards.

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