I love blue (bleu) cheese. Roquefort is my favorite.
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jodilyn — 9 years ago(June 16, 2016 08:59 AM)
I would never try it because of the smell but tried the crumbles a couple of months ago. I like those but I couldn't handle the dressing.
My spouse is the same way. He can't even look at the cheese without gagging.
To do is to be - Socrates
To be is to do - Descartes
Do be do be - Sinatra -
PKLarkins — 9 years ago(June 16, 2016 10:49 AM)
No, Roquefort and Gorgonzola are cheeses made in specific regions. Roquefort comes from the south of France and Gorgonzola comes from the north of Italy. The generic French term for blue cheese is
fromage bleu;
the Italian is
erborinati.
Both countries make other types of blue cheese.
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BoingFwip — 9 years ago(June 16, 2016 09:29 AM)
Yes! I love
good
bleu cheese. The salad dressings tend to be overpowering if it's just pureed bleu instead of dressing with chunks of cheese. I like a little bit of crumble in an egg burrito.
I even convinced the other half to try stilton and gorgonzola and he likes both. He did discover that unless the cheese is quality it's not going to taste very good. He ordered a black and bleu burger once and the bleu sauce was really gross. I wouldn't even eat it. He scraped as much off as he could but everything he ate that night tasted like the dressing.
I am a leaf on the wind. Watch how I soar. -
rotomato — 9 years ago(June 16, 2016 06:49 PM)
It's one of my favorite cheesesany bleu/blue cheese is my friend.
Blue cheeseburger
Cobb Salad
Wedge
Gorgonzola gnocchi
Blue cheese stuffed olives in a martini
on a cheese plate
Blue cheese dressing for Buffalo wings
Black and Blue steak (crumbles on a cheap cut) -
rotomato — 9 years ago(June 20, 2016 04:57 AM)
Aw too bad. Yup, bottled olives are hit or miss to begin with and I'm not sure I'd buy them with blue cheese. I have purchased garlic stuffed olives in a jar which were pretty good. I think the garlic actually benefits from floating around in all the brine; not sure about blue cheese.
Anyway, they are really easy to make though. I get olives from a deli I like and stuff them with regular crumbled blue cheeseno need to get fancy or expensive. -
drunkbear — 9 years ago(June 17, 2016 01:54 PM)
Only if it started out blue; I've had cheddar and colby TURN blue, and that's just not a good thing.
I like it in small doses, usually on salads. It's not a cheese I would snack on while I'm watching TV, but I like that pungent 'bite,' occasionally. I'm not familiar enough to name a particular variety, though.- Crazy. All crazy but I'm.
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Divtal-1 — 9 years ago(June 17, 2016 03:56 PM)
I do love the cheeses in the "blue/bleu" family. They can be strong, so a little goes a long way. But, they make some of my favorite dressings, and
"crumbles on a cracker"
, eaten with apples, grapes or other fruit, is a lovely thing. -
brokedickdog7 — 9 years ago(June 17, 2016 05:59 PM)
I do love the cheeses in the "blue/bleu" family. They can be strong, so a little goes a long way. But, they make some of my favorite dressings, and "crumbles on a cracker", eaten with apples, grapes or other fruit, is a lovely thing.
I agree.
Blue (bleu) cheese tastes great with fruit and on a cracker. -
laurendorward-990-190608 — 9 years ago(June 18, 2016 02:08 AM)
Yes, all cheese is good.
I'm guessing most Americans on here have only had a blue cheese dressing, which isn't really like the real thing. I read a lot of good cheese is banned. Crazy.
Liver is good if it's cooked right.
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NJtoTX — 9 years ago(June 18, 2016 07:55 AM)
Love it, though I did OD on it once where I couldn't eat it for a while.
I always have Blue Castello (aka Lou Costello) on hand from Trader Joe's. I generally won't eat super creamy cheeses, e.g. Brie, but this is my big exception.
Also don't get blue cheese dressings - way too creamy, mayolike.
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