rectangle. Roll into a 16x12-in. It's not sharp in the sense of burning the tongue like hot peppers. Think I'll visit the kitchen.I like Gorgonzola the best, it's tastes better and it's cheaper.Mix it in with the extra Chunky Blue Cheese fancy salad dressing to make it extra ono.Great writing. Voting up and sharing!I love blue cheese, and loved your hub on it. All other non-firm blue cheeses should simply be placed in an airtight plastic container with a few holes poked into the lid to avoid excessive moisture. That is just an assumption on my part.

I had a gorgonzola pasta in Italy that was out of this world!

Nothing else needed. The resulting product is heated, Penicillium is added, the rounds of cheese are hand-formed, and off it goes to age in highly specialized and controlled caves that combine cool temperatures with high humidity. I had no idea that is was dangerous to eat it if you are allergic to penicillin, although so far I have had no trouble. Transfer with paper to a Spread cream cheese mixture lengthwise in a 3-1/2-in.-wide strip down center of dough; sprinkle with blueberries. !Too funny, Hyphenbird. Of course, there's always the “best if used before” dates on the package.Any firm blue cheese, like Stilton, should be first wrapped in wax paper, then sealed in an airtight plastic bag and placed in your refrigerator's cheese drawer. laughThanks everyone! According to my local cheese expert, Danish Blue and Gorgonzola are considered more on the mild side for a blue cheese and Roquefort and Maytag are generally on the strong end of the spectrum. Blue cheese is polarizing. While fresh blue cheese has a strong, sharp taste, old cheese becomes especially biting when it starts to spoil. With its bold, sharp, and tangy flavor, this cheese may be an acquired taste for a discriminating palate.I grew up eating blue cheese, always Roquefort, as it was my grandmother's favorite. I love blue cheese in all its forms. Very informative hub, it was a pleasure to read.Thank, Veronica! Now it is time to do a happy dance :)congratulations Paige! :)Thanks for a very informative hub. This tastes very good. Bake at 400° for 20-22 minutes or until golden brown. !A great hub, really well written! The cheese by itself is a bit strong for me, but I still love it. Whoda thunk there was so much to know about blue cheese! This is a fabulous article filled with detailed information on the subject. Made from any kind of milk, you’ll find blue cheese in cow, sheep, goat, even buffalo forms.

Very informative hub.Hmmmm.... now my mouth is watering.

My guess is that the pharmaceuticall prepared penicillin causes the allergic reaction.Great read! On each long side, cut 1-in.-wide strips about 3-3/4 in. Thanks for the visit.Before reading this hub the only thing I thought I knew about blue cheese is that it was blue.Thanks, cosette!

Find the right one for you.

Impressive!Good hub on blue cheese; gotta have it on a good salad.

OK, so I guess I never had real blue cheese, and didn't realize beforehand how strong it would smell.

To this day, they only use fresh Iowa farm milk.Stilton is made from pasteurized milk mixed with rennet and, of course,How do you govern a nation that has 246 varieties of cheese?Of course, the number of cheeses produced in France has grown significantly since Charles de Gaulle's infamous complaint!Finally, we've arrived at the almighty, revered Roquefort.Like Stilton, it has a protected designation of origin.

The milk is then ripened for a time before rennet is added. This was his attempt to mimic the ever-popular Roquefort cheese in terms of appearance, flavor, texture, and taste. Pinch ends to seal and tuck under. Combine glaze ingredients; drizzle over warm pastry. I've tried many different types and never really knew the difference. It's impossible to convey the intensity and sharpness of Cabrales if you haven't tasted it.

But whenever I ask people for a sharp blue cheese, they recommend all kinds of blue cheese, including Gorgonzola Picante and Stilton, which unfortunately don't even come close. Remove to a wire rack.

Now I am smiling.

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