Cornish Blue is a pasteurized cow’s milk blue, which is a nice, strong blue. Their website claims it’s “Gorgonzola like” but I didn’t find that to quite be the case. The tasting I had lacked much of the sweetness of most Gogonzolas and had a much firmer texture, not as creamy.
Perhaps the bit I had was aged a little longer, I found it to be very sharp and a little earthy and raw tasting. The texture was firmer and a bit more chalky, slightly reminiscent of an English cheddar. I’d say it’s a nice blue that could hold it’s own on a cheese board, but it’s definitely not one of my favorite blues–I do tend to lean towards the sweeter and creamier styles.
I’m still new to blue cheeses, for the most part, and only had Gorgonzola for the first time last week, but chalky + blue doesn’t sound like a good combination.
I’d have been suckered in by the claim to be like Gorgonzola, though. G is amazing.