There are certain vices that society frowns upon; eating a stick of butter is surely one of them. Luckily, you can simulate that experience, minus the social scorn, with a certain devilishly creamy blue cheese from Bayern, in southern Germany. Chiriboga, our May Cheese of the Month, is kind of like the most perfect grass-fed, slow-churned butter, cultured from a semester abroad. It has that sexy confidence, chic fashion sense and taste for expensive coffee.
Also known as Bayrischer Blauschimmelkäse, Chiriboga is a pasteurized cow’s milk blue cheese. It's named after her maker, Arturo Chiriboga, an Ecuadorian who has been making cheese in Germany for many years. This particular cheese is aged two months and has a pale paste sprinkled with blue-gray streaks. Though originally based on the Roquefort recipe, Arturo’s cheese is quite different: whereas Roquefort is known for its fierce punch, Chiriboga is much milder.
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