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Article: BLUE CHEESES ARE A SOPHISTICATED TASTE
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- November 11, 1987
- Author:
CopyrightCopyright 1987 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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NEW YORK - Roquefort, Stilton and Gorgonzola have dominated
the marbleized cheese world for centuries. But these blue-veined
and green-blue-veined cheeses, and their more recent counterparts
from Denmark and the United States, are not everybody's darlings.
They are for cheese lovers who appreciate their assertive, pungent,
rich and mellow flavors.
According to Steve Jenkins of Fairway Market, one of
Manhattan's largest purveyors of cheeses, "Roquefort, Stilton and
Gorgonzola are very serious cheeses; every fourth person coming
into the store asks for one of them."
But what makes them so special? Without a mold injection of
penicillium glaucum (from glaucos, the Greek world for ...