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Article: BLUE CHEESE NOT ALL MADE IN SAME VEIN BY JANE SNOW AKRON BEACON JOURNAL.(LIFE & LEISURE)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- March 22, 2000
CopyrightCOPYRIGHT 2000 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Here's a look at blue cheeses available in supermarkets and fancy foods stores:
Cabrales: Spain's famous blue cheese is made from goat, cow and sheep milk. The cheese is crumbly but moist, with purple veining and a robust flavor second in intensity only to Roquefort.
Cambozola: A factory-made mild German cheese with a creamy texture.
Danish blue: A cow's-milk cheese from Denmark that is creamy but firm, with a big flavor. It is mass-produced but fairly well made.
Fourme D'Albert: Another blue from France, this one made from cow's milk. The creamy, beige interior has dark-blue veining and a robust, mellow flavor similar to Stilton.
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