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Martin Johnson: Getting The Blues

Martin_johnson

Yes, absolutely, a blue cheese is going to be strong, but that ain’t the half of it.

A well made strong cheese should communicate much more than an impact to your palate, and in the last five to seven years or so, the American marketplace has been blessed with a wealth of different blue cheeses, each offering a wide range of unique flavors.

All current blue cheeses get their look and strength from the introduction of a strain of penicillin that is added to the cheese either by injection once the cheese has taken shape or to the curds early on in the cheesemaking process. This gives each of them a distinctive overtone of earth and pepper, which is the calling card of most quality blues, but there’s much more to them than that.

Read the full Huff Po commentary

About the author: Martin Johnson runs The Joy of Cheese, a series of informal cheese tastings that take place at several New York City bars and at the 92nd Street Y. He has worked in and around cheese for 28 years. He blogs at www.thejoyofcheese.com

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