What's your favorite kind of blue cheese?

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

I, too, didn't start liking blue cheese until my 30s (so very, very recently

).

We are lucky to have cheese caves in Faribault. The local cheeses are award winners and I am quite pleased with them. They make a gorgonzola but my favorite is called St. Pete's Select. I know they are increasing their distribution beyond MSP but I don't know how far.

javafiend · **Posted:** Thu Apr 14, 2011 10:00 am

Amy wrote:

I had a serious aversion to blue cheese until I was in my 30s.

I still have a serious aversion to blue cheeses and I am...never mind

gardnercook · **Posted:** Thu Apr 14, 2011 10:13 am

I like all blue cheeses with a serious slant toward Maytag.
ilene

gardnercook · **Posted:** Thu Apr 14, 2011 10:14 am

merstar wrote:

marygott wrote:

There is a British cheese guy in Zurich and he sells this blue that is in an orange cheddar type cheese and is very hard. He keeps telling me the name and I keep forgetting (Stropshire???). It is very strong but great to used shaved over salad or pasta. I really want to try the smoked stuff though. I will have to look for it when I am in the States this summer. I will be in Cleavland so I bet I can find it in that incredible market.

Mary

I've never tried Shropshire, because I've never seen it sold around here - I'll have to check it out if I ever see it.

Here's a link to Roth Kase's page with info on their Moody Blue cheese. I hope you can find it when you come to the States!
http://www.rothkase.com/new.html

I love Shropshire....Whole Foods sells it. It is really terrific with fig jam on it. (although all blue cheese is good with fig jam)

ilene

easy bake · **Joined:** Thu Dec 18, 2008 4:38 pm **Posts:** 536

I'm not experienced enough with blue cheese to really have preferences. I do like it paired with rye krisp or similar cracker and a beer. And slightly spreadable, not too crumbly.

A little goes a long way with me.

talanhart · **Joined:** Thu Dec 18, 2008 7:43 am **Posts:** 1426

I love most Bleu Cheeses. A couple of years ago I was in a store in Midland (next town to the West and World Headquarters for Dow) and they have a very large selection of cheeses. We were tasting Bleus and we were given a sample of a cheese. We tasted it and then the girl behind the counter asked us if we thought it tasted like a bandaid, which it did. We groaned and I said give me a sample of something else to get this taste out of my mouth. So far that is the only Bleu Cheese I haven't liked.

Kathy's Pete · **Posted:** Thu Apr 14, 2011 5:03 pm

Darcie wrote:

They make a gorgonzola but my favorite is called St. Pete's Select. I know they are increasing their distribution beyond MSP but I don't know how far.

It's available prewrapped at our local (PA) Giant grocery. We had some on tonight's salad.

phoenix · **Posted:** Thu Apr 14, 2011 9:01 pm

I love em all

Nancy

TheFuzzy · **Posted:** Sat Apr 16, 2011 3:56 pm

I don't get to eat blue cheese very often because Kris loathes it.

That being said, we tend to take advantage of the local cheeseries rather than buy stuff from further abroad. Rogue Creamery in Southern Oregon regularly wins top international awards for their blue cheeses. I like their "milder" blues, including Oregonzola and Smokey Blue. Their premier blues -- like Crater Lake Blue or Caveman Blue -- tend to be so strong and creamy that they really aren't very versatile -- you can pretty much eat them cold, on crackers with fruit, and that's it.

Closer to San Francisco, Point Reyes Blue is really excellent and what everyone tends to grab here when they need some blue cheese.

cheesemonger · **Joined:** Sun Apr 17, 2011 7:23 pm **Posts:** 9

At my kiosk we sell more than 20 different blues including Shropshire (great on burgers), Rogue Creamery - including their Rogue River Blue in the fall (limited edition each year), Maytag and several others mentioned here.

I love St. Agur; it's a triple cream blue and medium on the intensity scale.

We carry an excellent, award-winning blue from Wisconsin - Black River. We carry the Gorgonzola in a wheel and both the blue and Gorgonzola crumbles. It's won lots of awards and very affordable. I call it my "everyday" blue. We wrote a blog posting on "everyday" cheeses. If you want to read it:

http://cheesemonger.wordpress.com/2011/ ... D-cheeses/

(The blog is actually written by my cat, The Feline Foodie; I help him with the spelling...)

BTW, Ilene, fig jam is good on most anything

Cookaholics Bulletin Board

What's your favorite kind of blue cheese?

Who is online