Day 1466 of posting images of cheese until I run out of cheese types: Bleu d’Elizabeth

I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Cheese.com” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!

Here is your daily cheese facts: This Québécois blue cheese, produced by Fromagerie du Presbytère, is marbled thoroughly with greenish veins of Penicillium Roqueforti. The beautiful, naturally forming rind is a selling point in and of itself; a thin firm crust, with a mottled taupe colouring, punctuated by ochre spots and blue to jade lining where the blue vein reaches the surface makes for a stunningly rustic presentation.The flavour of Bleu d’Elizabeth is certainly on the more robust, full-bodied end of the spectrum of blue-veined cheeses. Like most cheeses made from unpasteurized milk, it is naturally bold and complex, with a pleasantly assertive aroma combining notes of turned soil, hay after rain, and wild mushrooms. The blue veining is prominent, and the flavour thereof is deliciously intense—somewhat spicy somewhat woody—with a yeasty scent remeniscent of freshly baked sourdough.

Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.

Lies. It is obviously green.

Brat cheese