Never tried any of the blue cheese you mentioned.

And on the finish, it coats your tongue with a real soft landing," says Nick Tsioros of Canada's Olympic Cheese, who championed Kraftkar in the final judging sessions.Hundreds of judges, representing 26 different nations, assessed more than 3,000 cheeses from 31 countries. Very informative hub, it was a pleasure to read.Thank, Veronica! St.Agur, which is kind of roquefortesque brought out a spreadable version, but even this is superceded by the new green-foil wrapped Boursin influenced design. I completely understand! yummy!! Very well deserved. It’s the first time an American cheese has won the annual award. My guess is that the pharmaceuticall prepared penicillin causes the allergic reaction.Great read! All Roquefort is made from the milk of the Lacaune, Manech, and Basco Bearnaise sheep. He ran as quickly as he could to chase after this fair lass.He searched tirelessly for days but alas, he could not find her. Congrats and Well deserved.Well done! Great job. Find the right one for you. I had a gorgonzola pasta in Italy that was out of this world! !Too funny, Hyphenbird. I'd like to report a breakthrough in the world of blue cheese.

It's then heated and placed into large vats, where it's allowed to ferment into curds. Great job!Great Hub! A poll on the best cheeses in the world got 75,000 votes. Rennet is enzymes that coagulate milk and separate the curds from the whey. i will have to try some.Thanks so much, lizmoss! I would love to know what alternatives in terms of sharpness there are to Cabrales just to increase options.In this article you say that Danish bleu is one of the strongest tasting blue cheeses and you also say that Danish bleu is one of the mildest blue cheeses. We're surprised it's not 50 million! !A great hub, really well written!

It wasn't until my teens that I learned there is a wide variety of blue cheeses, and they're not all made in France.Here's a sneak peek of what this article will cover: I'm relatively certain if my grandmother taught me why this cheese is blue, it would have ended my love affair quite abruptly. Whoda thunk there was so much to know about blue cheese! If you ever have an opportunity to have Rogue River Valley blue cheese (Oregon), I suggest you try it. Congrats! The curds are then carefully cut into cubes, drained, and salted. I never realized that there were so many different kinds! My cousins and siblings would be digging into cheddar or Swiss while I was heaping mounds of Roquefort on top of the Carr crackers.As a youngster, I thought all blue cheese was called “Roquefort.” We even had Roquefort salad dressing, by golly. Nothing comes close that I've tried. I appreciate all the comments and I'm flattered this hub got chosen.Although I'm from Derbyshire I still like Danish Blue the best. At the start, cheeses were aged in caves, and if just the right conditions existed, certain strains of a mold called The cheese is given its characteristic appearance by the streaks of the My list contains blue cheeses that are popular, readily available, and sure to please a variety of tastes.Gorgonzola is made by first warming the milk with the lactic acid bacteria along with the mold spores so that it separates into curds. an excellent hub and you deserved it :)Wow, what a great hub. !The Bleu d'Auvergne is rather good as well, less strong but milder; for spreading Le bleu de Bresse is also very tasty.Congrats on being the Hub of the Day! Just before entering the caves, the cheese is thoroughly pierced to encourage fungal growth.

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