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.
What is surprising to most people is that blue cheeses are make very good cheeses 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.