Food board: feeling Blue

Full-bodied, Rich, Rustic, Strong, Sweet, Nutty, Complex, Spicy, Dense, Creamy….Hmmmmm.  Just some of the words that best describe “the Blues.”blue1

If Roquefort is the assertive “King of the Blues“, then even-tempered Blue d’Auvergne is the Prince.  A rustic treasure hailing from Central France, this rich cow’s milk is strong and meaty, the perfect companion to a nice *Sauterne.

Of all the cheese selections out there, blue cheese is still a favourite.  Be it your everyday Danish blue, Cambazola, Roquefort, Gorgonzola or Stilton, it will always make its way onto my cheese board.

Named after rivers, barbeques and appliances. Maytag Blue is from the washing machine family.  Known to make the best blue cheese dressing of all time!

Blues named after rivers, barbeques and appliances. Maytag Blue is from the famous washing machine family – known to make the best blue cheese dressing of all time! Now you know.

Any blue cheese is tasty to me, especially hand-crafted kinds, but lately I’ve been seeing more and more varieties pop up at the deli section of many grocery stores & specialty cheese shops. Some I’m not so familiar with.  They all taste slightly different and are from various locations.  Thought I’d research some of them for those who are interested on the link below.

Blue Cheese for newbies:

http://cheeseonthegreen.com/cheeses/blue

*Sauternes, 40 miles (65km) south of Bordeaux city, is a village famous for its high-quality sweet wines – perfect pairings to go with a good strong blue.

Do you have a favourite?

Photos: d king

One thought on “Food board: feeling Blue

  1. YUMM! My friend attended a wedding where instead of cake, it’s all the cheese you can find in the world! The groom is a cheese enthusiast. He seriously freakin collected the cheese and just showcase them on their wedding!

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