Blue cheese is traditionally made by coagulating cow’s, sheep’s, or goat’s milk with rennet and then introducing it to the magic of Penicillium roqueforti or Penicillium glaucum. These molds are the real stars, creating the signature blue-green veins and that sharp, tangy flavor we all recognize. Cheesemakers pierce the wheels with needles after the curds are drained and molded, letting oxygen circulate so the mold can thrive and form its iconic marbling. The cheese then heads into aging—often in temperature-controlled caves—where it develops those bold, complex flavors that make it so unique. It’s the ultimate balancing act: salty, tangy, creamy, and sometimes nutty, with textures ranging from oozy and soft to crumbly and firm. Add in regional traditions and strict PDO rules for cheeses like Roquefort and Gorgonzola, and you’ve got a flavor profile that’s not just intense but deeply aromatic and steeped in history.
To create a stunning blue cheese board, start by selecting a variety of blue cheeses that showcase different textures and intensities, such as creamy Gorgonzola Dolce, sharp Roquefort, nutty Stilton, or bold Cabrales. Balance the strong, salty flavors with sweet elements like fresh grapes, figs, pear slices, dried apricots, honeycomb, or fig jam. Add texture and crunch with walnuts, pecans, plain crackers, or slices of rustic sourdough bread. To introduce savory contrasts, include olives, prosciutto, salami, or pickled items like cornichons. Use a wooden or marble board as a base, arranging cheeses first and layering fruits, nuts, charcuterie, and crackers for visual appeal. Small bowls of jams, honey, or olives can be placed around the board, garnished with fresh herbs like rosemary for a natural touch. Finally, let the cheeses sit at room temperature for about 30 minutes before serving to ensure their full flavors shine through.
It’s no coincidence that the world’s greatest blue cheeses—Roquefort, Stilton, Gorgonzola, and Cabrales, among others—are best friends with sweet wines like sauternes, port, vin santo, and, of course, sherry. The magic lies in the contrast: the sharp, salty, and funky flavors of blue cheese meet the luscious sweetness of the wine, creating a perfect harmony that dances across your palate. Sweet wines temper the cheese’s intensity, enhance its creamy texture, and bring out those earthy undertones, turning this classic combo into a symphony of flavor celebrated in fine dining and food traditions worldwide.
Enter Lustau East India Solera, a cream sherry wine that tells a story of adventure and discovery. Back in the day, ships carrying casks of sherry would sail across the globe, and sailors noticed something surprising: the wine came back smoother, richer, and more complex after its warm, tropical journey to far-flung places like the East Indies. Inspired by this history, Lustau blends 80% oloroso (nutty and oxidative) and 20% pedro ximénez (sweet and raisiny), each aged for 12 years. The blend then matures for another 3 years in a special solera system, housed in a slightly warmer, more humid part of the bodega that mimics those early voyages. The result? A wine as smooth and layered as the stories it holds.
Lustau East India Solera embodies this perfect pairing. The natural sweetness of pedro ximénez offsets the salty, tangy punch of blue cheese, while the oloroso’s nutty complexity matches its bold intensity without being overpowered. The sherry’s full body and velvety smoothness are the ultimate complement to creamy cheeses like Gorgonzola Dolce or Bleu d’Auvergne. Plus, its rich, layered notes—raisins, dates, toffee, and nuts, with hints of spice and wood—play beautifully with the earthy funk of cheeses such as Roquefort or Cabrales, and the classic board companions like figs, honey, walnuts, dried fruits, fresh pears, and salty charcuterie.
Enjoy!
