Poplar Grove Cheese

Naramata Bench Blue

This Camembert-style cheese only has blue on the rind, resulting in a buttery, slightly salty hint of Blue cheese flavour.

Made by Poplar Grove Cheese

Poplar Grove Cheese, located on the beautiful Naramata Bench in the Okanagan Valley, was started in 2002. The owner, Gitta Pendersen, was raised on a family dairy farm in Denmark.

See all cheeses by Poplar Grove Cheese

About this cheese

An exceptionally creamy, mild-flavoured Blue cheese with no blue veining, customers refer to it as "the beginner's Blue". Naramata Bench Blue gets its flavour by brine-salting the exterior rind, and hand-flipping the cheese for 3 weeks as it matures.

Pair it with...

wine

Pair with Gamay Noir.

wine

Pair with fortified cider.

See pairings article

beer

Pair with mild or fruity beers.

See pairings article

food

Serve with fruit-based breads.

See pairings article

Additional Information

Family Blue
Texture Soft
Province British Columbia
Rind type Natural
Milk type Pasteurized
Moisture 54%
Milk fat 27%
Distribution Federal

Keeping Cheese

Storage

Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.

To preserve cheese freshness, use the original wrapping or rewrap in plastic wrap to provide the tightest seal to protect from moisture, odours and possibly mould in the fridge.

Refrigerator Shelf-life: 1 week.

Freezing

Freezing is not recommended for Soft cheeses.

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