First Prize at the 2010 South African National Dairy Championships
A full fat blue veined Roquefort style cheese, with a rich favour and firm yet creamy texture. A lengthy 4 to 6 month maturation ensures that the enzymes produced by the mould interact with the fats and proteins in the cheese to create the characteristic taste and flavour.
Blue Rock has been our benchmark blue for many years and its popularity amongst cheese lovers has been complemented by consistent performances at local and international cheese competitions. Simply enjoyed with fresh Goatshed baguette, some ripe figs and good glass of wine, it is tough to beat!
Basic ingredients:
Pasteurized full cream jersey milk, selected lactic cultures, non-animal microbial rennet, selected blue mould cultures (Penicillium Roqueforti) and salt.
General information:
Shelf life: 2 months weeks from day of packing
Size and shape: 100g wedge, 800g or 2.4kg round head
Certified Kosher
Certified Halaal
Suitable for vegetarians
Wine recommendations:
Blue Rock pairs well with wines with rich fruit or higher sugar levels. Port style wines such as Fairview Sweet Red are a good pairing as well as bold reds like Fairview Primo Pinotage.
Nutritional information per 100g:
Energy 1423kJ
Protein 18.0g
Carbohydrates 2.0g
Total fat 28.5g
Dietary Fibre 0.0g
Sodium 950mg
Calcium 662mg
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Carolina Dagevos-Millin says:
I made a delicious starter with this Blue Rock cheese. The recipe can be found on my website http://www.cucinacarolina.com/
I used it as a starter for a Blue Cheese Parcel with Onion Marmalade.