#biggamecheese | cheeseandchampagne.com

It’s here at last — the official weekend of cheese binging. (Others may refer to it as Super Bowl weekend.) And as is our tradition, we’re here to help you elevate your #BigGameCheese with real cheese. As fate would have it, both teams’ colors are blue this year, so we’ve got two Super Blues facing off for a spot on your cheeseboard: Berkshire Blue of Massachusetts and Big Boy Blue of Washington.

BERKSHIRE BLUE: A raw milk, Jersey cows-milk blue, Berkshire Blue is smooth and creamy with mellow blue flavor. Made by Berkshire Cheese in Great Barrington, Massachusetts, since 2000.

BIG BOY BLUE: “Big Boy Blue is, as you might infer from its name, a big bold blue. With a mottled grey natural rind it is earthy and a little funky, but still a little sweet and quite creamy to temper the blue cheese tang.” A Jersey cows-milk blue from Washington’s Willapa Hills Cheese.

blue cheese ball ingredients | cheeseandchampagne.com

Now you could just set a hunk of blue on your cheeseboard, use it to make wing sauce, or toss it on some fancy-schmancy nachos — but you know we had to make a Super Cheese Ball. I used a New England blue, and as both Washington state and New England are known for their summer berries, blueberry jam was a natural sweet addition. A little shallot and tangy buttermilk keep it savory, and chopped chives mixed with the walnut coating take it blue and green if your loyalties lie with the Seahawks.

blueberry chive blue cheese ball | cheeseandchampagne.com

Blueberry Chive Blue Cheese Ball

Makes 16 servings


  • 8 ounces cream cheese, softened
  • 1/2 cup crumbled blue cheese (about 1/3 lb.)
  • 2 tablespoons buttermilk
  • 1 tablespoon chopped shallot
  • 1 tablespoon blueberry jam
  • 1 tablespoon chopped chives
  • 1/2 cup chopped walnuts


1. In mixing bowl, combine cream cheese, buttermilk and shallot until smooth. Add jam and blue cheese and mix on medium low until fully incorporated.

2. Shape into ball and wrap in plastic wrap. Refrigerate 30 minutes.

3. Combine chopped walnuts and chives in a bowl. Gently roll cheese ball in mixture to evenly coat. Re-wrap in clean plastic wrap and refrigerate several hours or overnight.

Serve with pita chips, pretzels and/or celery sticks.

What are your #BigGameCheese plans?

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Happy New Year, curd friends! We hope you’ve wrapped up those January juice cleanses and are refreshed and ready for a new year of cheese exploration. This week saw the official National Cheese Lovers’ Day (January 20), but for us it really is just the kick-off of a month of cheese lovin’ — I mean, from the White House’s Big Block of Cheese Day to the Super Bowl and on to Valentine’s Day, you’d be hard-pressed to find an excuse *not* to eat cheese, amiright?

raclette party | reading raclette | cheeseandchampagne.com

January is also when the West Coast hosts its Cheesapalooza (aka the week of the Good Food Awards, Winter Fancy Food Show and Cheesemonger Invitational SF) — go read our friend Kirstin’s highlights from San Francisco. We congratulate our many cheesemaker friends who received Good Food Award medals this year — you may recognize a number of them from our ABCs of American Artisanal Cheese series.

Good Food Awards for cheese | cheeseandchampagne.com

We also congratulate the winners of the Cheesemonger Invitiational SF: Matt Reilly of Eataly Chicago gives Eataly back to back wins, after Emily Acosta of Eataly NY won last summer’s CMI NY. Second place went to Jessica Beer of Cured in Boulder, CO, and third to Megan Beene of Rainbow Grocery in San Francisco. (East Coasters, mark your calendars for June 27, 2015.)

winnimere | jasper hill farm | cheeseandchampagne.com

Not to bury the lede here, but also, WINNIMERE IS BACK. Sure, you savvy curd-lovers have likely seen it popping up in your Instagram feeds for over a month — but as of this week it’s finally made its official arrival in DC’s area cheese shops. As a limited-production and highly-seasonal cheese, it gets distributed to Northeast regional shops first, and other big wig city shops, before trickling down to us. Yours truly got tired of waiting for the Winni love and mail-ordered a wheel from the first batch. (Pro tip: get on the Jasper Hill email list and get notified of its annual arrival ahead of the hungry hordes.) I’ve gushed enough about Winnimere in previous years, so I’ll just say, go pick up your wheel now.

And lastly, keep an eye on our DC cheese events page. I’m leading a tasting of French v. American cheeses at the Alliance Francaise in DC this Friday night — get your tickets now. {update: sold out!} Stay tuned — I hope to do more educational events this year. Because even better than sharing cheese with y’all in this space is sharing it in person, no?

Now let us know, what new cheese have you tried so far in the new year?? Whatever you’re enjoying, we’d love to see — tag your pictures #curdwise on Instagram and help us spread the #cheeselove!

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12 Best Little Cheese Shops

December 18, 2014

The 12 Days of Cheesemas are here! And, there are just 12 shopping days before New Year’s Eve, the cheesiest night of the year. We’re highlighting today some of the best places to shop for your holiday cheeses — the independent cheese shops in your own backyard (we hope!). Sure, NYC may think of itself [...]

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A Really Big Year for Vermont Creamery

December 9, 2014

As much as we’re obsessed with seeking out the freshest new cheeses to share here, there are certain favorites that tend to rotate across our cheeseboards with some frequency, particularly around the holidays. And no holiday cheeseboard would be complete without one of the little aged jewels from Vermont Creamery. Our friends at VC have [...]

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Bijou, Vermont Creamery Crown Jewel {& #WrinklesAreSexy Giveaway!}

December 9, 2014

Part II of our celebration of Vermont Creamery’s 30th Anniversary year — read more about our visit to the Creamery here, and continue below to learn about Bijou & our special holiday giveaway! You’ll recall we’ve highlighted Vermont Creamery’s wrinkly cheeses before: Coupole was featured here, and Bonne Bouche here. Bijou is the tiny crown jewel of the collection [...]

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American Cheese Goodie Bag {Giveaway!}

November 20, 2014

Happy birthday to us! This month marks our 6th year of sharing our cheese discoveries with you, dear readers. To celebrate, Jill and I gathered our curd kids for a weekend retreat in Minneapolis (thankfully, pre-snow) and, well, ate cheese. Would you expect anything else? We thought we’d knock off a few missing letters from [...]

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10 American Winners at the 2014 World Cheese Awards

November 16, 2014

Congratulations to the winners of the World Cheese Awards, which took place this weekend in London. Out of nearly 2,600 cheeses from 33 countries, American cheesemakers garnered 10 of 62 Super Golds: Bloomsdale, Baetje Farms, Missouri Truffle Tremor, Cypress Grove Chèvre, California Bismark, Grafton Village Cheese, Vermont Shepsog, Grafton Village Cheese, Vermont Bandage Wrapped Cheddar*, [...]

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7 New American Cheeses for Your Holiday Cheeseboard

November 14, 2014

As we compiled our 26 cheeses for American Cheese Month, we wanted first to avoid duplication from last year’s 31 Essential American cheeses — it also turned into an opportunity to go through a year (or more’s) worth of photos to find the cheeses we hadn’t yet shared tasting notes for. And to realize just [...]

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ABCs of American Artisan Cheese {#AmCheeseMonth 2014}

October 31, 2014

In celebration of the 4th annual American Cheese Month, we featured 26 fabulous American cheeses on our social media pages. Here’s the full A to Z of American artisan cheese, for your enjoyment. Ameribella | Jacobs & Brichford | Indiana Bloomsdale | Baetje Farms | Missouri Coupole | Vermont Creamery | Vermont Dorset | Consider [...]

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Miranda and Ouleout, Vulto Creamery, New York

October 23, 2014

The cheeses of Vulto Creamery have been on our radar for a while now, but like so many good things, they weren’t readily available outside of New York. I had the pleasure of meeting cheesemaker Jos Vulto briefly over the summer, but his Miranda and Ouleout only recently made their debut on my cheeseboard. Coincidentally, [...]

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