the cheese blog

Valley Shepherd Bababloo

Today’s cheese was Valley Shepherd Bababloo. It’s a mixed milk (cow and goat)  that is cave aged for at least 90 days, but sometimes up to 6 months.

The color was pale yellow with thick, horizontal streaks of deep blue mold through the interior. The aroma was tangy and sharp, but not too salty or briny. The interior was also reasonably crumbly,  but was soft and almost buttery. The taste echoed the aroma. It was tangy, but with a slight saltiness. The taste was quite complex, especially when you hit the veins. This was a very well balanced blue. I really want to try their Crema de Blue, which looks like it could be even better than Bababloo! Highly recommended!