Roaring Forties Blue Cheese
Roaring Forties is an Australian Blue Cheese, made on King Island, an island on the Bass Strait to the south of Australia, between the Australian mainland, and Tasmania.
The cheese is named after the strong winds that blow along the 40° South Longitude, which passes through the island.
It is a rindless, mild-tasting blue cheese with a smooth, creamy texture. It is by Kings Island Dairy from pasteurized cow's milk.
The cheese is made in rounds which are allowed to mature four to five weeks. The rounds are then covered in a dark blue wax which stops the mould from growing further.
2006 Champion at the 78th Annual British Empire Cheese Show in Ontario, Canada.
The island has many pastures of hay, but you can probably disregard the local legend: that straw mattresses from shipwrecks drifted ashore, and that seeds in the straw subsequently germinated.
The cheese was created sometime between 1993 and 1998 by Franck Beaurain, who would later to go on to create Jindi Deluxe Blue Cheese for another company.
Parker, Melissa. Franck Beaurain – artisan cheesemaker – Old Telegraph Road by Jindi. 2010. Retrieved August 2010 from www.otrbyjindi.com.au/docs/Biography%20Franck%20Beaurain.doc
Blue CheesesBeenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese
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