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Old 11-23-2005, 08:07 AM   #11
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Have you tried Cashel Blue since you've lived in Ireland? It's one of my favourite blue cheeses. All that creamy Irish milk going to make a wonderful cheese. YUM

I love two Scottish blue cheese - Lanark and Howden - served on home made oatcakes ... scrumptious.
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Old 11-23-2005, 08:11 AM   #12
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Hi Ish, that cheese is very famous and popular here, but I do not think I've tried it. I'm not a blue cheese person at all, but I might try an nibble just to experience such a well renouned Irish cheese
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Old 11-23-2005, 08:27 AM   #13
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It's a really 'creamy' type of blue cheese - I'm sure you'd enjoy it. I first tried it many years ago at Darina Allen's cookery school at Ballymaloe. Been hooked on it, ever since!
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Old 11-23-2005, 09:30 AM   #14
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Bleu looks Blue to me.

http://www.foodsubs.com/Cheblue.html

For penicillin, I reach way in the back of the fridge for my GREEN fuzzy cheese.
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Old 11-24-2005, 05:07 PM   #15
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Thank you all for the great info! I learn a lot from my friends!
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Old 11-25-2005, 04:54 AM   #16
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Thanks Michael for the penicillin information, I was never even aware of bleu-blu-blue cheese & penicillin connection. it was a lesson of the day.... any way how it is spelled I don't think it is so important, it is just that bleu is French, Blue is English and Blu is Italian (though here in italy, it is almost always "Gorgonzola"...)
I thought I never liked this type of cheese, but I found out they are much more pleasant (to me, or should I say "accessible" to those who are rather wary of the "mold" factor...) when they are cooked. I found it absolutely delicious in 4 cheese (quattro formaggi) sauce, or quiche or other savoury pies. For those who are irked by eating them as is, I recommend trying them this way, this may come as a delicious surprise!!
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Old 11-28-2005, 04:05 PM   #17
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To all cheese that's bleu or blue I say blech! Sorry, just my undereducated palate doing the posting here today.
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Old 11-28-2005, 04:56 PM   #18
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Love them ALL but Maytag is my favorite.
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Old 11-28-2005, 09:04 PM   #19
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I like Cabrales and Point Reyes
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Old 11-29-2005, 02:53 PM   #20
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if you are adventurous, try making blue cottage cheese. that is open a container of cottage cheese, remove a spoonful and mix in a chunk of blue cheese. be sure to put in a chunk of cheese that has a good vein of the blue color. then close it up and put it in the fridge for a few days. you'll end up with the blue veins, and flavor, running through the now creamier cottage cheese.
mind you, there are lots of warnings against doing this, because you can grow other more dangerous bacteria and fungi in it. but if you like to experiment, and don't have a weak immune system or a weak stomach, give it a go.
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