{"id":31984,"date":"2017-11-06T08:00:45","date_gmt":"2017-11-06T13:00:45","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=31984"},"modified":"2017-11-03T16:15:05","modified_gmt":"2017-11-03T20:15:05","slug":"cheese-day-1924-bleu","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-1924-bleu\/","title":{"rendered":"Cheese Of The Day: 1924 Bleu"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n

1924 Bleu
\n\"\"<\/a><\/h2>\n

|blu-uh|<\/p>\n

There\u2019s more to <\/span>1924 Bleu<\/span><\/a> than initially lets on. It starts out milky, but this buttery blue takes its time on the palate. As you savor a bite, salty notes grow as it builds to a strong and bitter finish. Aged in caves outside Roanne, France, wheels of this mixed-milk blue are mottled with blue veins and enveloped in a thin natural rind. <\/span><\/p>\n

Unlike traditional French <\/span>Roquefort<\/span><\/a>, that\u2019s mandated by an <\/span>Appellation d\u2019Origine Control\u00e9e<\/span><\/i> to use sheep\u2019s milk exclusively, 1924 uses half cow\u2019s milk\u2014the goal being a less pungent edge that’s more appealing to the US market. Each wheel, after all, is a collaboration between the US and French companies: US-based Peterson Company<\/a>, the French Soci\u00e9t\u00e9 Laiti\u00e8re de Laqueuille, and renowned affineur Herv\u00e9 Mons.<\/span><\/p>\n

A wedge as full-bodied as this can stand up to some serious sweetness. Try a <\/span>culture<\/b> favorite: Drench 1924 in <\/span>infused maple syrup<\/span><\/a> (Runamok Maple\u2019s hibiscus flower offering gets our vote) and scoop up with a crusty baguette. For less mess, sip sweet wines like <\/span>Sauternes<\/span><\/a> or Moscato.08<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Our cheese of the day for you turophiles is 1924 Bleu. 1924 uses half cow and half sheep\u2019s milk\u2014for a less pungent edge to appeal to the US market.<\/p>\n","protected":false},"author":11,"featured_media":31985,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1645,1648,1439,1647,1646],"coauthors":[842],"class_list":["post-31984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-1924-bleu","tag-infused-maple-syrup","tag-peterson-company","tag-roquefort","tag-sauternes"],"acf":[],"yoast_head":"\nCheese Of The Day: 1924 Bleu - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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