BLUE MURDER CHEESE FROM TAIN

Blue Murder is made from pasteurized cow?s milk sourced from local Highland farms; it is suitable for vegetarians (using microbial rennet). Unlike traditional round blue cheeses, it is pressed and drained in square moulds, giving it a distinct cubic or block shape, a velvety-white paste, a thin sticky grey-white rind, and a smooth, supple, creamy texture. Fine threads of blue weave through a velvety white paste, giving a flavour that is gently meaty, satisfyingly sweet and wonderfully rounded. A thin, sticky grey-white rind adds depth without overpowering, making this a blue that even the blue-shy often fall for. Handcrafted in the Highlands by Highland Fine Cheeses under the direction of Rory Stone, Blue Murder is rich and approachable,delivering flavour in layers rather than force. A true crowd-pleaser with attitude, and a fine companion to something sweet in the glass. Features fine blue-purple veins with a gently meaty, rich, buttery, and satisfyingly sweet flavor balanced by a savory or salty tang.

Blue Murder Cheese Ingredients Guide; Pasteurised Cows Milk, Salt, Rennet, Starter Culture, Mould Culture.

What to drink with Blue Murder Cheese? Ruby or Tawny Port: A rich, sweet port like our Fonseca Bin 27 balances the salty, velvety kick of the blue mould. Choose one of our Sweet Dessert Wines: Noble rot or late-harvest wines contrast the cheese's creamy, savory profile with honeyed notes. Prefer a Red Wine, then choose a full-bodied, fruit-forward red wine or an aged red blend stands up well to the cheese's rich, dairy-heavy weight. For Beer & Ale Pairings , choose our Cheddar Ales IPA: A punchy India Pale Ale as this cuts through the butteriness and revitalises the palate. A traditional Ale or Stout works well as the malty, dark ale or stout matches the deep, mellow savory notes of the cheese.