Kapiti Kahurangi Creamy Blue

Kapiti Kahurangi Creamy Blue

Blue cheese or bleu cheese is a type of cheese that have cultures of the mold Penicillium, where cheese is aged and the final product is spotted or veined with a distinctly blue, blue-grey or blue-green coloured mold. The characteristic flavour of blue cheeses are sharp, salty and mouldy, the molds and bacteria added to the cheese also gives it that distinct odour.


It is believed that blue cheese have been discovered by accident where cheeses that are stored and aged in caves developed these molds that define the blue cheese of today. The earliest ones are the Gorgonzola variant which was invented around 879 AD, next was the Roquefort which was invented during the 1070 while the Stilton was just invented during the 18th century.

Now for this post it will not be a recipe but a review for a really wonderful food item. Yes! it is a review and for you guys who just tuned in I sometimes do review products especially those that make my taste buds so extremely happy, so far I only had reviewed two things one is for a pizza and an ice cream. This will be the third time and it will be for this cheese, the Kapiti Kahurangi Creamy Blue. I never liked blue cheese up until I tried this as for me the taste is so powerful and mouldy, I don’t mind the stench as I am used to bad smelling dishes being an Asian. But when I tried this cheese, everything had changed thanks to my French colleague who let me try it.

According to the product website, this cheese is “A delightfully smooth and creamy cheese with delicate blue veining. Kahurangi has a fine texture and mild savoury flavour and offers versatility of use … on its own or in recipe dishes!”. And I can’t agree more it is really smooth and really creamy with a slight hint of mouldy flavours, it tasted really good and I guess a lot can agree as this cheese won different awards and the latest one was a silver medal in the 2011 Cuisine NZ Champions of Cheese Awards. It’s so good even a non-blue cheese lover like me enjoyed it a lot, I can finish that whole 180g block in one sitting. I guess this cheese is made for consumers who wants to start adding blue cheese to their diet, it’s like a starter wheels for someone riding a bike for the first time, this will guide your taste buds to start enjoying blue cheese without shocking you with an intense flavour for the first time like what happened to me. I am not sure if you can find this from where you are but if you do I highly recommend it, a really great cheese that you can consume alone, with crackers and better yet with a red wine.


How about you do you like blue cheese? If not what is your favourite one?

Recommended

8 Responses

  1. Judy says:

    Thanks for all the great info on this, I love learning new things about food and history.

  2. That looks wonderful. I love how so much food was discovered by accident. How did they make sure someone didn’t die eating it. Oh, I don’t want to know!

  3. Meri says:

    Strangely enough, when I took a sensation/perception lab class in college our professor had us taste blue cheese with dark chocolate, and its an amazing combination. Something about what the two do to our taste receptors when together- you have to try it! no joke! I adore blue cheese and like it on veggies like green beans, sort of melted…

  4. Cherrey says:

    i haven’t tried blue cheese.. i wonder what mouldy would taste and feel like in the mouth

  5. Kim says:

    Yummy, Blue Cheese!

  6. anjobanjo22 says:

    Blue Cheese…I just made baby bell peppers with blue cheese crumbles! I love this cheese in my burgers too…yum!

  7. My husband and I are still working on blue cheese. I think I’m getting used to it, but I have to say it has to be with other food or some kind of sauce on top. Though it was a very interesting post to read!

  8. I have not tried the blue cheese, can’t remember whether its available at Malaysia. Will check tomorrow at Carrefour if can find this.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: