Upper Bench Grey Baby
Grey Baby on bread with a glass of Upper Bench Pinot Grisgrey_baby_webUpper Bench Winery & Creamery Grey Baby blue cheeseGrey Baby @ Upper Bench Winery & Creamery

Grey Baby

$11.00

“Grey Baby…is so creamy, silky and earthy that it brings to mind pigs foraging for truffles in the fall.” – Anya Levykh, EAT Magazine

SKU: Grey Baby Category:

Tasting Notes

This cheese is one of our favourites here at Upper Bench Winery & Creamery.  Our Grey Baby blue cheese is a must try for both blue cheese lovers and those just starting to enjoy blue cheese.  Our Grey Baby is smooth and silky, a surface ripened blue which is soft and creamy with occasional veining throughout with a luscious, lingering mushroom flavour.  Some call it “a blue for beginners”, we just call it “delicious”.  You will be a blue cheese believer after trying this little gem of a cheese.

We hand-craft all of our award winning cheese here at Upper Bench, using 100% Canadian Pasteurized Milk.

Our Grey Baby is hand-made in small 3 1/2″ rounds or 10″ rounds, which we then slice into wedges.

You might wonder where our cheesemaker came up with the name Grey Baby, a quick walk around our building here at Upper Bench Winery & Creamery with attention to the murals near the Creamery window, will give you the answer.  Hint:  small, furry & grey.

Please note:  We care about you receiving your cheese in the best possible condition, so we limit shipping days to Mondays, Tuesdays and Wednesdays.

Additional Information

Weight 140-150 g
Dimensions 12.7 x 12.7 x 7.6 cm
Ingredients

100% canadian cow milk (pasteurized), bacterial culture, salt, calcium chloride, and rennet.

Milk Fat

25%

Moisture

53%

Aging

3 weeks

Pairing Suggestions

Try our Grey Baby blue cheese with our Pinot Noir, Yard Wine, or Estate Cabernet Sauvingnon

Cheesemaker's Notes

Our Grey Baby cheese is made similar to the way we make our delicious U&Brie cheese. We start by heating the milk (100% Canadian pasteurized cow milk) to the correct temperature then we add a mixture of cultures, one of which is a Penicillium Roqueforti, which gives Grey Baby it’s blue-grey rind. We then add the rennet and let it sit for a while. We cut the curd in large cubes (yes, we cut the cheese), then put it into its moulds (we call it hooping). The next day we dry salt the cheese then move them into their specific temperature and humidity controlled cheese cave. Our Grey Baby goes into the “Blue Cave”, where the Grey Baby cheese stays for about three weeks where it is flipped once or twice a week until it is ready for wrapping.