A rustic wedge of blue cheese with a dark rind and pale creamy interior, shown with two slices on a round white marble serving board against a wooden background table

A rectangular wedge of blue cheese with a dark gray, textured rind and a pale yellowish-cream interior dotted with blue mold, set against a green pasture with cows in the back on a wooden table

Two rustic blocks of artisanal blue cheese on a wooden surface with a blurred kitchen background.

Bleu de Combremont

$16.10

Weight

1/3 pound 1/2 pound 3/4 pound

A double cream soft cheese made with Gruyère standards, but undergoes ripening in a cellar under specific climatic conditions after being taken from salt brine. This develops its unique flavor with a peppery kick, earthy mushroom undertones, and a sweet umami finish. Nicknamed "cinder block blue."

Country: Switzerland
Milk: Thermized cow's milk
Rennet: Animal

Thermized cheese occupies a middle ground between raw and pasteurized. It undergoes gentle heat treatment to reduce bacteria while preserving more complexity and character than fully pasteurized milk. This process allows the cheese to develop nuanced flavors while maintaining food safety standards.