Bellamy Blue gets its name from a natural cave in northern Tennessee that is adjacent to the world's first man-made bat cave. The natural entrance entices endangered native grey bats to roost inside the artificial dwelling, in the hopes of combating the deadly white-nose syndrome, a mold that is threatening the grey bat's survival.
Tasting notes: Bellamy Blue's rind is hand-rubbed with a modest amount of Applewood smoked sea salt and develops a natural rind in the aging caves, lending a savory mushroom flavor to the dense creamy interior. The amount of smoke is subtle, giving Bellamy a meaty profile of cured salami and burgers on a charcoal grill. Underlying notes include cut hay and boiled peanuts.
Pairs nicely with: Dessert wines such as Sauternes, smoky German Rauchbier, toasted nuts and a stronger flavored honey like chestnut, or cured meats and olives. Works well mixed into burgers or a blue cheese dip.