In neutral to it, but, coincidentally to your post, I had the best tasting blue cheese last night at a small French restaurant in San Diego. It was so good! Forme dombert blue cheese
What I will never understand is how I can be so attracted to blue cheese, but if there's a tiny speck of mold on a piece of cheddar, I go "Eww!" and cut it off.
Thank you. I'm as well as one can be after that. Long COVID now running rampant - definitely not helped by the damage courtesy of bilateral pneumonia of doom. Stupid pneumonia. Stupid COVID.
By pure coincidence, today marks 5 years since the moment when lockdown fever drove me to bake a whole bunch of MASSIVE blue cheese scones, which totally stank the house out but were truly divine.
I’ve been contemplating for a while making blue cheese and honey madeleines - do you think it’s worth a try? my baking skills are poor but recipe (think it was in ft sometime ago?) seems simple enough? would you have an advice re madeleines?
so do I, love it on crackers,in an omlette,in sauces in fact its hard to find a savoury dish that isn't improved by the addition of a little blue stuff be it stinking bishop or some of the milder forms of it. On a side note I find it hard to imagine you do anything unattractively.
Oh, seconded, Perl Lâs is fantastic. Creamy with just enough blue to make an impression (although it does strengthen as you approach the use by date). We persuaded my brother-in-law (who “doesn’t like blue cheese”) to try a bit, and then struggled to get him to stop.
Much as I like parmesan, there is very little to compare with a good blue cheese.
Stilton is often described as the king of cheeses. I do like a Shropshire Blue.
Tonight, I'm having a Lancashire Pizza. Cheese on toast Mrs Rhodes toaster. A Lancashire that melts + sliced tomato and ham. + pickle.
One of my all-time favotite sides: Fry some mushrooms and leek in a bit of butter (season with crushed black pepper), pop it in the oven/grill with a nice, strong blue cheese on top for a few minutes 👌🤤
Actually just ate it for dinner, absolutely lovely!
Made the mistake the other day of using some natural yogurt instead of milk for a Roquefort dressing to go with a crumbled Roquefort, smoked duck breast, new potatoes and saucisson w walnuts salad.
Tesco have just started stocking lovely thick Stilton slices again which are seasonal and nominally to top burgers, but nobody checks what you actually eat them with!
Comments
Just finished some borgonzola
or truffle honey on crumbly old cave aged cheddar
Bonus if served with wedges of tart apple
Blue cheese is a close second!
It's so creamy yet mildly salty.
They started around the same time as we moved here & their cheese making has matured like a well aged truckle.
https://www.moydenscheese.co.uk/product/wrekin-blue/30?cp=true&sa=true&sbp=false&q=false
We are strange animals.
A good quality room temperature Stilton.
Om nom nom!
😊
By pure coincidence, today marks 5 years since the moment when lockdown fever drove me to bake a whole bunch of MASSIVE blue cheese scones, which totally stank the house out but were truly divine.
I think it's why I'm attracted to women with varicose veins.
Or Môn Las. I’d settle for that as an alternative. Instead, I’ve got my breakfast porridge. Hm.
Never trust anyone who doesn’t like it.
May* have consumed a nice wedge of Shropshire Blue last week
*did
On tonight's cheeseboard - Beenleigh Blue 😋
I will then repeat said process with some cheddar.
Cannot wait!
And I do
😊😀
Stilton is often described as the king of cheeses. I do like a Shropshire Blue.
Tonight, I'm having a Lancashire Pizza. Cheese on toast Mrs Rhodes toaster. A Lancashire that melts + sliced tomato and ham. + pickle.
Lop off a chunk & eat it like an apple!
Actually just ate it for dinner, absolutely lovely!
Was too sharp & thick.
I prefer Bleu d'Auvergne anyway.
Bad memories of Danablu in the 60s.
Or even be in the same room/postcode.