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Old 12-30-2006, 09:18 PM   #21
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And crumbly gorgonzola is just about as "strong" as any American or Danish blue. The gorgonzola dolce is a bit less pungent, but also a different type of blue cheese. And for sure, Stilton is very pungent.
The idea to use less is a good one, in my opinion. Blue has a salty characteristic also that intensifies the taste to me. Maybe the OP can "sneak up on it". OR do as has been suggested, and sub the feta--also having that salt intensity but without so much of the sharp blue flavor.
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Old 01-02-2007, 08:37 AM   #22
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I would go with Feta because i love feta and crans together..

However.. If try something old like a very vintage cheddar that also merries well with crans
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Old 01-15-2007, 12:28 PM   #23
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If you have access to a British cheese shop, you could possibly buy some White Stilton.
Everyone knows Blue Stilton, but few know there is a white version. It's strong, potent, sharp and extremely delicious.

Alternately, a hard, Spanish sheep's milk cheese might work, although they are notorious for not melting.
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Old 01-15-2007, 12:51 PM   #24
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I second what Michael suggested wholeheartedly. Have you ever tasted blue cheese melted in sauce, casserole, quiche etc.? I can't stand them by themselves raw either, but when it is used in cooking this way, it takes a surprisingly pleasant turn. I learned to love them in cooking rather recently, after years of hating and refusing them flat out and I feel rather silly for it . It is honestly worth a try.

However, if you are still shy about it, I recommend taleggio, semi soft, melts nicely and has a pleasantly piquant flavour without being "mouldy" so to speak.
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