Alouette Crumbled Blue Cheese

Alouette Crumbled Blue Cheese is a small-format, specialty-style dairy item you’d find tucked into the refrigerated cheese case of a supermarket—near other crumbled cheeses, specialty blues, salad toppings, and deli spreads. Packaged in a 4 oz resealable plastic tub, it reads as an approachable gourmet ingredient: pasteurized milk, cheese cultures and enzymes, aged over 60 days, with cellulose listed to prevent clumping and natamycin to inhibit mold. The label leans into artisan cues—“aged 60 days,” simple ingredient names, and a tidy, ingredient-forward design—without organic seals or kid-focused characters. It’s marketed toward adults who entertain at home, assemble charcuterie boards, or want a quick way to upgrade a salad or wings; culturally it sits at the intersection of casual entertaining and accessible gourmet, appealing to food-curious shoppers and home cooks seeking bold flavor without specialty-shop sourcing. Shoppers will spot health-halo language like “aged” and familiar dairy terms, though it is not labeled organic or “all-natural” in a regulated sense. Sensory qualities are classic blue: crumbly yet creamy pockets, tangy pungency, salty bite, and a slightly grainy, moist texture that clouds and seasons dishes. Rituals include crumbling over wedge salads, stirring into dressings and dips, or scattering on roasted vegetables and steaks. Processing context: this is a processed cheese product—made from real milk and cultures and aged, then packaged with anti-caking and mold-inhibiting additives for shelf stability. It reads as a specialty condiment/ingredient for entertaining, salads, and flavor-boosting everyday meals.