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Article: BLUE HEAVEN FOR THOSE WHO SAVOR ITS TANKG BLUE CHEESE IS RARELY OVER THE TOP.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- March 20, 2005
- Author:
CopyrightCopyright 2005 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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You can do a lot of little tricks in the kitchen - slip vegetables
into children's meals, for instance, or cut the fat in a dish - and
chances are they'll go undetected. But add blue cheese to anything,
and even the not-so-fussy eaters at the table won't be fooled.
Blue cheese has loads of fans and probably an equal number of
detractors, who won't have anything to do with it. Veined with blue,
the cheese is tangy, sometimes quite creamy, and always aromatic.
When it is good, it can make a taster swoon. When it's overripe,
however, the cheese becomes too strong for most cheese lovers - even
blue's fans.
Blue cheese and roasted pears go particularly well together. Just