Bluebird cheese

Raw Cow’s Milk Blue Cheese

Bluebird, our raw milk certified organic blue cheese offers a captivating array of sensations, and the result is a harmonious fusion of flavors that culminate in an earthy rusticness, buttery richness, grounded earthiness, and the distinct zest of peppery arugula. The coloring of the blue veining, reminiscent of the fleeting beauty of a wistful note, as John Burroughs spoke of in this cheese’s namesake poem, adds a layer of depth to Bluebird's visual and gustatory allure. The connection between poetry and cheese is beautifully realized in our Bluebird blue cheese.

Bluebird’s cheese-making journey begins on our Martha's Vineyard farm, where we raise and care for our own certified organic dairy herd. After the cows have been milked we transfer milk from our milk room to the creamery and the cheese-making process commences with specific heating and the addition of a starter culture. This sets the stage for introducing rennet, causing the coagulation of milk proteins. Large cheese knives are used to cut the coagulated milk into curds and whey, determining the size and shape of the curds. These solid clumps, the future body of the cheese, are then stirred and further cut, facilitating the separation of whey – the liquid component of milk.

After the wheying off process we are left with a crumbly curd that we gracefully "pitch" (a charming cheesemaking term for poured) into square hoops. After a meticulous drying process, our cheeses are gently released from their molds and undergo the delicate process of hand salting each young cheese with sea salt. Subsequently, we place them in our brine room, where the alchemy of blue development begins.

Around the 11th day, as the blue mold slowly begins to form on the outside of each eight pound wheel of cheese, we use a unique tool that delicately pierces the cheese deep into its interior. This gentle puncturing serves as an invitation for oxygen to infuse the core of the cheeses, fostering the intricate veining; coaxing the development of the penicillium roqueforti blue mold. Each wheel is turned twice a week as they mature, ensuring a balanced and even development of their unique qualities, reaching its peak after at least ninety days in our blue cheese cave.

The aging process transforms a simple dairy creation into a work of art that engages both the palate and the imagination. Initially Bluebird unveils a buttery richness that blankets your taste buds, creating a luxurious foundation. Next, earthy undertones emerge and then peppery notes, reminiscent of the sharpness found in arugula, add a dynamic and invigorating layer. There is also a pleasant saltiness that gracefully mingles with subtle hints of butter, creating a harmonious balance that is both indulgent and refined. At times, the cheese surprises with robust yeast notes, reminiscent of a well-crafted sourdough, adding a layer of complexity that speaks to the artisanal mastery behind its creation.

Pairings

Blue cheese can be, shall we say, tricky to pair with wine. The pungent flavors, the big texture, and lovely stinkiness of Bluebird tends to overwhelm even the boldest beverage. But we did the hard work for you and found some spectacular (and often unexpected) pairing ideas.

Our favorite bubblies

One spectacular option is a semi-sweet Champagne from France (Laurent Perrier "Harmony" NV Demi-Sec Champagne in particular). The bright, slightly sweet notes of the bubbly contrast the creamy, salty cheese in this harmonious pairing. (Demi-Sec Champagne from Piper-Heidsieck and Billecart-Salmon are excellent choices as well.)

A lively sweet sparkling wine from Piedmont, Italy--2022 Vietti Moscato d'Asti--is another must-try alongside Bluebird. The slightly floral, stone-fruit notes of the bubbly and the sharp, earthy cheese create a peach-kissed flavor we can only describe as a candied peach party in your mouth. (And we mean that in a good way.)

full-bodied red blend

Bold-meet-bold is a good starting point for pairing wine with blue cheese, and that’s what makes the 2021 Ridge Vineyards “Three Valleys” Red from Sonoma County, California, and Bluebird a seamless match. The ripe, intense fruit flavors highlight the salted caramel flavors of the Bluebird; the best of both are highlighted. Ask your wine shop for a full-bodied red blend from Northern California or try a big, fruity Shiraz from Australia.

Sweet Wines

Opposites attract, and nothing could be more true than sweet and salty flavors. This creates endless options when pairing Bluebird with sweet wines. Whether you prefer a sparkling finish to the meal or a more intense fortified wine like Port, there is a sweet wine just waiting for a spoonful of blue cheese. Consider dessert done. A wonderful sweet alternative is Sauternes from Bordeaux, France. Embrace the sweet/salt principle and experience the apricot and honey flavors of a classic Sauternes as they contrast with the salty, buttery bite of Bluebird.

Port

Bluebird blue cheese and Port are a classic pairing---and for good reason. The Dow’s 2016 Port reveals rich chocolate and ripe blackberry flavors that seem to intensify the sumptuous, salty Bluebird. (Sandeman’s and Niepoort produce wonderful Port as well.)