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Gorm Ailig Butter


This unique blue cheese butter made with Gorm Ailig, a raw ewe milk cheese, can be frozen and used in pasta, on steak or even in a lamb burger. If you don’t have Gorm Ailig, use Roqueforte or Danish Blue.

Recipe courtesy of Ron Muise, Wandering Shepherd Cheese


  • 1.1 lb (500g) Gorm Ailig
  • 1.1 lb (500g) unsalted butter


  1. Put the crumbled cheese and butter (left at room temperature) in the mixer. Mix until well blended.
  2. On a piece of parchment paper, drop cheese mix and form a log. Wrap paper in plastic wrap and put in freezer.
  3. To use, remove from freezer and cut a 1/2-inch (1.3-cm) round. Return the unused amount to the freezer.
This recipe was featured in the article C'est fromage!
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