The blue for blue cheese haters
Bay of Martyrs is a mild blue cheese made by Apostle Whey cheese in Victoria, Australia.
Apostle Whey Cheese was established in 2005 by Julian and Dianne Benson in Cooriemungle, off Victoria’s Great Ocean Road.
Since day one, their environmentally sustainable dairy farm has been home to a herd of 250 Aussie Red/Jersey cross-breed cows. Moreover, the milk they produce is one of Australia’s finest and is very high in butterfat and protein.
Inspired by Stilton
Bay of Martyrs is a mild to mid-strength blue cheese made with the pasteurised milk of their cows. As for the recipe, Julian adapted a traditional Stilton recipe to the local milk. Without a doubt, this cheese could not have been made anywhere else.
After maturation, the wheels of cheese develop has a grey natural rind. Underneath the rind, it has a straw-coloured pâte with a gorgeous network of blue-grey veins.
Furthermore, its aroma is reminiscent of blue mould and the texture incredibly creamy. However, the flavour is surprisingly mild and will please people who might not otherwise like blue cheese. As far as intensity is concerned, it would be on par with a Gorgonzola Dolce.
How to pair Bay of Martyrs
Enjoy this stellar Victorian blue with some tart berries and dark chocolate. Wash it all down with a porter-style dark beer.
