The first blue cheeses were aging accidents in French caves. The ewe’s milk cheeses that the farmers had stored began to develop mold from the local variety of spores in the caves. The slight cracks in the wheels allowed the air access, a necessary component for mold development. Voile!
Ba Ba Blue is still made the same, old-world way with milk from small sheep farmers across southwestern Wisconsin. Ewe’s milk is the least common form of cheese produced in the U.S. and it has a flavor profile that can range from timid to profound.
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