Chiriboga cheese - 1st Nov 2013
An unusual name for a cheese, but it is made by Arturo Chiriboga, an Ecuadorian man who fell in love with a Bavarian woman. Cheese making follows in the town of Bad Oberdorf / Hindelang which is near the stunningly beautiful Bavarian Alps.
The recipe for Chiriboga Blue comes from the original recipe for another cheese, Bavarian Blue, that was invented by Basil Weixler in 1902 with the intention of making the cheese as close as possible to his favourite Roquefort cheese. He succeeded with a cheese that smacks of sweet cream with a splash of mushroomy goodness-- a perfect memento of true (cheese) love.
The milk that went into the making of this cheese is sourced from a handful of local dairies that belong to the Obere Mühle co-operative. Extremely high
standards of milk quality are mandated since the same milk is also used by Mr Arturo for the production of his traditional mountain cheeses. Blue mould cultures are added to the fresh milk as its heated. The cheese is then shaped into wheels weighing around 3 kg and after about one week, small holes are pierced to allow air into the interior of the cheese for the blue veins of mold to develop. The cheese is then allowed to mature for at least two month before it is released for sale.
Try a decent slice of this cheese on top a nicely grilled steak – Wunderbar!
Now available for sale online!
