The Cheese Plate: Blue Cheese Too Strong? Try A ‘Timid Blue’

Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Snowy Mountain Sheep Creamery’s Delano Peak Baby Blue.

What it is • A new cheese made in Utah’s Eden by Sue and Stig Hansen. This sheep’s milk cheese has an edible bloomy rind. The Hansens’ call this cheese a “timid blue” because it has such a small amount of penicillium culture added to it.

To read the rest of the story, please go to: The Salt Lake Tribune.