Long Paddock Bluestone : Review
Top blue and my Cheese of the Month in September 2021. Long Paddock’s Bluestone is a washed rind blue ewe’s milk cheese made in central Victoria using vegetarian rennet. If you like France’s wonderful Bleu de Basque cheese then you’ll like this. It has a firm creamy texture with a slight crumbly quality. As a result of the thick creamy texture there is pleasure to be found slicing and eating it. The washed rind has a moderately fermented smell with a hint of ammonia. The paste shows good blueing amidst a core that goes from a dark ivory centre to a light brown near the rind. Classic herbal and mineral elements in the flavour profile like many other blues, but with a thick creaminess less usual for blue cheeses this hard. The acidity and salt are restrained and used in deftly giving the right power and cut through.
The best blue ewe’s milk cheese I’ve had.
If you like this you might also like….
Venus Blue by Prom Country: Highly regarded blue ewe’s milk cheese from Gippsland, Victoria
Tarago River Gippsland Blue: Less blue then Shadows of Blue, but formidably good nonetheless.
Berry’s Creek Tarwin Blue: Australia’s answer to Stilton. Arguably better than Stilton.
Powerhouse Cheeses: Blackburn Blue: Idiosyncatic genius blue. All the blue on the outside. Visually impressive.
Wine Matching | Wine Pairing
A lot of people will naturally go for a big red wine to pair with a blue in an attempt to match the power of the cheese flavour. Another approach is to have a sweeter wine so the sugar counters the saltiness of the blue. A Rutherglen Muscat is an example, as are port-style wines. Or see my cheese and wine pairing guide for more options.