This is a very, very good Wisconsin blue cheese. The interior paste of Buttermilk Blue is ivory-colored with blue-gray veins and pockets that stops short of the edge of the cheese. Aromas are pronounced, with notes of buttermilk and blue mold.
Flavors near the rind are fairly salty. The cheese has rich, creamlike flavors towards the center, cut through with a robust milk tang.The tanginess of Buttermilk Blue presents a challenge for most red wines. However, a Sauternes-type dessert wine or a high-alcohol beer such as Chimay Blue could work well.