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An Introduction to Blue Cheese: 4 Beginner Blues for Newbies | Serious Eats

One of my favorite cheese writers, Stephanie Siavetti, lays out for gateway cheeses to get you into the Blues. I like every pick here, especially the Chiriboga.

Do you have a favorite blue cheese???

[Photograph: @sstiavetti]

[Photograph: @sstiavetti]

Blue cheese is a boldly delicious treat, and those of us indoctrinated into the Sacred Order of the Blue are beholden to the deepest, darkest, most peppery Penicillium mold the dairy world has to offer. Then there are the other folks, the ones who shrink back at the mere mention of blue cheese, the piquant aroma sending them scurrying into another room.

Here’s a little secret I don’t share very often: I used to be one of those fearful blue newbies, terrified that even a smudge of blue cheese might make its way into my mouth without me realizing, sullying my palate for the rest of the evening with its oily, spicy, pop of flavor. No bueno.

via An Introduction to Blue Cheese: 4 Beginner Blues for Newbies | Serious Eats.

Also- check out this brief intro to another easy Blue: classic Gorgonzola

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One comment on “An Introduction to Blue Cheese: 4 Beginner Blues for Newbies | Serious Eats

  1. […] An Introduction to Blue Cheese: 4 Beginner Blues for Newbies | Serious Eats (wedgeintheround.com) […]

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