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Article: In praise of blue cheese.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- December 4, 2000
- Author:
CopyrightCOPYRIGHT 2000 Knight-Ridder/Tribune News Service. 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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Blue cheese is something one either adores or despises. Naturally, I adore it. As a preteen, I was invited along with my parents to visit friends. In the middle of their coffee table was a wheel of Stilton with crackers. All afternoon I kept going back for more of this cheese with its strange but fascinating taste and fabulous nutty aftertaste.
Ever since then, I've developed regular cravings for the bold, even funky taste and super-creamy texture of the great blues.
Blue cheeses owe their flavor and blue-green streaking to a blue mold. Until recent times, some of the finest blue cheeses continued to be naturally formed, picking up their special molds ...
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Article: Fig And Chevre Spread, Walnut, Arugula And Gorgonzola ...
Knight Ridder/Tribune News Service;
November 18, 2002 ;
700+ words
... ... WALNUT, ARUGULA AND GORGONZOLA CROSTINI 18 crostini About 2 ... tablespoons chopped walnuts \ pound Gorgonzola or Stilton cheese, crumbled 2 to 3 tablespoons ... degrees. Combine walnuts, Gorgonzola and arugula in medium bowl ...
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