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Article: Blue cheese crumbles in many varieties
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- April 23, 2000
- Author:
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Copyright informationCopyright 2000 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Blue cheese crumbles in many varieties
By BY JANE SNOW
Knight Ridder Newspapers
Sunday, April 23, 2000
Like blue cheese? Here's the lowdown on some of the blue cheeses
available in supermarkets and fancy-foods stores.
Cabrales: Spain's famous blue cheese is made with milk from goats,
cows and sheep. The cheese is crumbly but moist, with purple veining
and a robust flavor second in intensity only to Roquefort.
Cambozola: A factory-made German cheese with a creamy texture and
a mild, undistinguished flavor.
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: A blue from France made from cow's milk. ...
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......Sacre bleu! Cheese, that is. Maytag blue cheese, a piquant blue-veined cheese aged in...recipes calling specifically for Maytag Blue Cheese on his Web site. Among them are a Classic Cobb salad with half a pound of blue cheese, Maytag Blue Mac and Cheese and beef...
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