Blaublüter

Blaubluter is a rind washed cheese with a sticky and smelly rind, a smattering of blue veining, a brilliant fruity, punchy flavour, creamy texture and the most epic melting potential. An absolute dream for toasties, bubbly fondue or mac’n’cheese.
Pasteurised, Organic Cow's Milk
Matured for 2-6 months in Bavaria then an additional 2-8 months in Cambridge.
Traditional Rennet
£6.80

Size

The History, Dairy & Farm, Animals & Maker

Hailing from Kempton in the rolling foothills of the German Alps, and made sustainably with organic milk from a small group of eighteen local farmers, this cheese is a great choice for the ethical/environmentally conscious cheese buyer. The baby calves are not separated from their mothers, as is common practice in many large dairy farms, which hugely improves their welfare. They also allow the cows to keep their horns and like the animals to live as closely as possible to the way they naturally would in nature.
The farmers all wanted to showcase the incredible milk their organic cows were producing so banded together as a cooperative to build and run a creamery. They have two cellars to mature their cheeses which are directly built into the mountains - the first is 300 years old and was originally used by a brewery, the second was custom built to take advantage of the high humidity and natural microclimate that allows for the perfect maturation of cheese.

Blaublüter got its name because it was first sold at the Kaltenberg Knights’ Tournament held by the Bavarian noble family. The Prince of Bavaria was one of the very first customers to buy the cheese so it was named after him. Blaublüter translates as blue-blooded - a ‘blue blood’ is an aristocrat from a privileged, wealthy and powerful family.

Sustainability

When mother cows and calves are kept together, their behaviour shows a significant reduction in stress, they show improvement in health and higher than expected levels of productivity, while the calves absolutely thrive being reared by their mothers and grow twice as quickly. The productive life of milking cows also doubles.

Organically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. These Bavarian cows are only fed on pasture and home cut and dried hay from the same regional fields. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.