There are many varieties of Blue Cheeses -- some are very mild, some are tangy, some kick like a mule.
Sometimes, food writers will suggest to people that if they don't like Blue Cheese, they should try a particular one because it is very mild, but in my experience, if people have decided they don't like Blue Cheese, you are wasting your time. Their mind is made up, even though it may be just a visual thing, seeing all the blue mould in the cheese. After all, how logical is it to go "hey, that looks mouldy, I think I'll eat it."
What is surprising to most people is that Blue Cheeses are gorgeous to cook with. They add a complex, gutsy zest to dishes.
When you see a Blue Cheese described as "aggressive", that's cheese-tasters' code for "it's going to clear your sinuses."
Crumble some Blue Cheese on top of a bowl of Cream of Celery soup.
1 cup Blue Cheese, crumbled = 1/4 pound = 115g
Wrap tightly in tin foil and refrigerate.
Blue CheesesBeenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese
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Fromage à pâte bleue, Fromage persillé (French); Blauschimmelkäse (German); Formaggio erborinato (Italian); Queso con mohos (Spanish)