AmaBlu is the blue cheese made by Caves of Faribault in Minnesota and aged in sandstone caves for at least 75 days. The producer describes a creamy cheese for steaks and burgers, available as wedges, larger wheel portions and ready-made crumbles.
A wedge gives you the most flexibility: it can go on a board, break into salad pieces or be mashed into dressing. Crumbles save preparation when you mainly want a topping.
In This Article
What Makes AmaBlu Different?
The Faribault caves are part of the cheese's maturation, rather than simply a place to store the finished packs. The producer identifies the natural sandstone setting as central to its blue-cheese range.
AmaBlu and St. Pete's Select are separate products in that range. St. Pete's is aged for more than 100 days and described by the maker as sweet, tangy and slightly peppery; the longer age does not prove that it is an identical AmaBlu recipe kept for extra days.
The distinction is useful when ordering by name. Choosing AmaBlu gets the producer's creamy steak-and-burger cheese, while choosing St. Pete's asks for the separately described, longer-aged product.
Wedges, Wheels or Crumbles?
The maker's shop lists 4.5 oz waxed wedges and 5 oz crumble cups, as well as whole, half and quarter wheels. Its approximate wheel weights are 6 lb, 3 lb and 1.5 lb respectively, so even a quarter wheel is a larger purchase than a wedge.
Wax is packaging, not an edible rind. Remove it from a waxed wedge before cutting, and retain the label so the storage directions stay with the cheese.
A wedge lets you choose between a slice, coarse pieces and a smooth mash. A crumble cup is convenient for scattering over several servings, but the pack size and opening instructions still determine whether it suits your household.
How Can You Use AmaBlu in Dressing and Hot Food?
For a chunky dressing, mash some cheese into a plain creamy base, then fold in a few larger pieces. Add lemon juice or vinegar gradually and taste before adding salt, because AmaBlu already contributes both flavour and sodium.
This is a flexible preparation idea rather than a tested recipe with fixed ratios. A thinner dressing needs more liquid; a dip needs less, and keeping some crumbles intact gives a different texture from blending everything smooth.
The producer recommends AmaBlu on freshly grilled steak and hamburgers. Scattering it over hot food allows it to soften without requiring a separate cheese sauce.
For a salad, distributing small pieces through the leaves is easier than placing one large wedge on top. Pear or apple adds a crisp, sweet contrast, while bread makes a simple accompaniment when you want to compare the cheese on its own.
What Are AmaBlu's Milk and Nutrition Facts?
Cheese.com describes AmaBlu as a raw cow's-milk cheese, but the current producer pages consulted here do not state the milk's heat treatment. The supplied label or a direct answer from the producer is needed if that distinction affects your choice.
The producer does publish an AmaBlu nutrition panel, with the following values for 1 oz (28 g).
| Nutrient | Per 28 g |
|---|---|
| Energy | 100 calories |
| Fat / saturated fat | 8 g / 6 g |
| Protein | 6 g |
| Carbohydrate | 1 g |
| Sodium | 310 mg |
These are portion values, not figures per 100 g. The panel's carbohydrate or rounded sugar value does not establish that the cheese is lactose-free.
How Should You Store AmaBlu at Home?
Keep the cheese refrigerated at 40°F (4°C) or below, wrapped or in its closed container, and follow the package's instructions after opening. The 75-day maturation describes cheesemaking, not how long an opened wedge will keep.
For pregnancy in the UK, NHS guidance says soft blue cheese should be cooked until steaming hot throughout, regardless of pasteurization. In the US, CDC guidance lists raw-milk cheese among riskier choices during pregnancy; merely softening cheese over a burger does not demonstrate a safe heating condition.
