Clemson Blue

Clemson Blue is an American blue cheese produced at Clemson University since the late 1950s. The cheese dates back to 1941, when it was matured in a railroad tunnel under Stumphouse Mountain. It's made from cow's milk and ages for 6 months.

The texture is slightly clumpy and medium-grained, but it becomes creamy and very smooth on the palate. The flavors are piquant and tangy, well balanced with a buttermilk sweetness. It's recommended to pair it with sweet wines or fruity red wines such as Merlot.