When you poke holes in a cheese that’s been inoculated with blue mold, the parts exposed to air grow that famously tasty blue stuff. You know, BLUE CHEESE happens.
And if you pressed the cheese and collapsed these little tunnels, what then? DUNBARTON BLUE happens, that’s what. This revelation of a cheese from Wisconsin is subtle, fudgy, herbaceous, and totally delectable.
It’s also our American Cheese Month Cheese of the Day!