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Article: Singing the blues: ; In praise of those great blue cheeses -; Stilton, Gorgonzola and Roquefort
- Article from:
- Charleston Gazette
- Article date:
- March 7, 2001
- Author:
CopyrightCopyright 2001 Charleston Gazette. Provided by ProQuest LLC. (Hide copyright information)
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Blue cheese is something one either adores or despises. 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 from their
surroundings. In the case of ...