The first thing that I noticed about the Roth Buttermilk Blue was its intense tang. Then I tasted its creamy base as the chunks melted away on my tongue and in my mouth The tanginess of its blue veins were almost bitter, taking over any creamy simplicity of the white body. The balance in it was unsteady.

With something sweet like an apple or fig spread, the flavor profile rounded out to be something very delicious. Jam worked the best to cut its tanginess down. It also spread easily on crackers and crisps.

One could not say the Roth Buttermilk Blue cheese is weak in flavor. I almost found it overwhelming on its own. Paired with something else, however, the Roth Buttermilk Blue cheese becomes quite tasty and enjoyable. It is a cheese that needs accompaniment to flourish.