Okay, look. I’m not a blue cheese sissy.
Yes, for many years, having only tried bottled blue cheese dressing, I thought blue cheese was putrid — at least until I tried a frisee salad with pears and blue cheese at a Legal Sea Foods in my early twenties. Fortunately for me, those were the wild west days of the dot.com boom (I was, at the time, getting paid $35 an hour to fix all the HTML accents aigu on a website for Nestlé) or else I never would have been okay with ordering a $14 salad and therefore never found out real blue cheese is actually quite good.
But I’m getting sidetracked.
Buttermilk Blue from Wisconsin is, for lack of a better description, the blue cheesiest blue cheese I have ever eaten, which isn’t necessarily a bad thing. The white (I guess you could call it) of the cheese has a creamy buttermilky tang, but the blue is like… have you ever eaten too much wasabi and it makes your sinuses hurt? That’s what the blue of this blue cheese is like — like a big blue cheese punching you in the face. I was into it for a couple good bites and then I was lying on the kitchen floor whimpering, “No más.”
I tried it a number of different way, but I could not find a way to make this cheese not overwhelm me, and now, sadly, it is languishing at the back of the fridge waiting to get tossed out.
Ingredients: Whole Milk, Cheese Cultures, Salt, Enzymes, Penicillium Roqueforti.
Country of origin: USA (Wisconsin).
Aged: Two months or more.
Price: $11.96/lb. at Fairway.
Final verdict: You better REALLY frigging love blue cheese.
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