Majestic. Surprising. Deep. Blue. Wales...Wait or Whales?
- Carmarthenshire, Wales
- Cow Milk
- Natural Rind Blue
- Smells: River Bed, Fresh Bread
- Texture: Fudge, Slight Grain
- Taste: Warm Spices, Sediment, Smokey, Boiled Milk
- Finish: Blackberries, Tobacco, Piquan
Despite this peculiar wailing talk, I know I am blue when this cheese is not in my cheese drawer. Perl Las originally came to be when another cheese, Caeffili, had caught a little blue fever from another neighboring cheese. The cheesemaker Carwyn Adams tasted this mistake and fell in love with what we now call Perl Las Blue. One of the ladies at the dairy told me this "happy coincidence” has won them, some considerable recognition in the cheese world. Adams’ parents first started to make cheese at their Welsh dairy, Caws Cenarth, little over 25 years ago as a way to adhere to the new milk quota regulations at the time. Thus, the extra milk produced by their herd was then turned into the little beauties we now enjoy today. Everything happens on site at this dairy, from milking the cows, to processing the milk, to then maturing the cheeses in moist aerated cellars for six weeks. Because this cheese is crafted by hand the paste is quite delicate with a fudge-like spreadability; this airiness also helps the cheese blue, for more air can travel freely throughout the cheese. One interesting quirk of this natural rind blue cheese is that it is made with vegetable rennet, which is not super common in cheeses these days. This is a cheese that I love to sell for it is rather approachable and quite easy to pair. With hints of warm spices and smoke Perl Las makes for an ideal Autumn blue cheese.
Hunt down some dense rye bread, give it a toast up, smear just enough Perl Las to coat the top, brew a dark cup of coffee, tell no one your awake, and bask in simple bliss…