The Blue Jay

Made with four full milk cans of cream, The Blue Jay is a decadent, ultra-creamy blue cheese dotted with muddled juniper berries. So unique, it’s no surprise that this cheese medalled at both the 2019 and 2022 American Cheese Society Judging & Competitions.

Like so many Deer Creek creations, owners Chris and Julie Gentine hatched the idea for The Blue Jay in their kitchen one night as they made dinner. Julie’s question that evening was classic Deer Creek: What if we added juniper berries to blue cheese? A jar of juniper berries was found in the pantry and an experiment ensued. Taking their idea to old friend and Wisconsin Master Cheesemaker Sid Cook of Carr Valley, a new cheese was born.

Chris Gentine comes by his passion for cheese naturally. His grandfather founded a Wisconsin cheese company in the 1950s, and Chris began working with him at the plant when he was 14 years old. He served in nearly every role, but it was his work as a licensed cheese grader that inspired him to establish Deer Creek Cheese in 2006 to showcase Wisconsin’s spectacular aged cheddars and craftsmanship. His wife, Julie, partners with him on creative flavour ideas, while his daughter, Sophie, also a licensed cheese grader, draws the labels and serves as Brand Manager.

Pleasantly pungent, buttery, and piny, The Blue Jay is moist, creamy, and crumbly. Crushed juniper berries dotted throughout the paste give this cheese a refreshing botanical note.

Pair this cheese with chocolate-covered orange, bread and butter pickles, venison jerky, beet chips, apricot jam, or smoked oyster. It’s also terrific crumbled over sizzling steak, a juicy burger, or any grilled meat. Try it with a sip of Chenin Blanc or elderflower soda.