Here’s another cheese description from PRB’s newsletter. Roelli is the master of the cheddar/blue hybrid, as epitomized in two of their cheeses: Dunbarton Blue and Red Rock. You’d be hard pressed (pun intended) to find anything like it. There’s Huntsman, from the UK, which is really like a layer cake of two kinds of cheeses (Double Gloucester and Blue Stilton)–not at all the same. And there’s Weinlese, a cheddar-blue combo that’s really more like a soft blue with a slight cheddar tang–again, not at all the same. Dunbarton represents American cheese-making genius–I expect it to be a long-lived classic.

Check out Roelli’s website here.