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Old 08-21-2012, 11:04 AM   #11
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Jenny,

What do you mean by "Musty" ? Aged ? Pungent ?

Have you ever had Cabrales which is aged in leaves in dark caves and shacks in Asturias, Spain in the mountains of Spain ?

I believe you would enjoy and there is a Cabrales called Picón, meaning piquant or spicy ... very pungent !

In Tapas Bars throughout the peninsula it is served on canapés and various bread toasts, and combined with cream or milk or cream cheese as a spread ... It is also created into a sauce with same ingredients as a side sauce for entrecöte ...

Best regards.
Margi.
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Old 08-21-2012, 11:07 AM   #12
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Savannah,

Stilton ... it is somewhat a paradox, yet similiar to Cabrales ... very pungent and aged bluevein ...

Thanks for ur contribution and feedback.
Margi.
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Old 08-21-2012, 11:09 AM   #13
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N.M.,

Bluevein cheeses are usually best in interntl. cheese platters at room temperature with a wonderful Portuguese Port or Sardinian Port ... a bit semi sweet pairs wonderfully with such pungent cheeses.

Thanks for feedbk.
Margaux.
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Old 08-21-2012, 11:10 AM   #14
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Merstar,

I have never had Maytag bluevein. The next time we travel over to the USA, we shall taste test some.

Thanks for your contribution.
Margaux.
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Old 08-21-2012, 11:12 AM   #15
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Kylie: The Mediterranean Triology

Wine, bread and cheese ... I can live on this triology !

Kind regards and thanks for your feedback.

Margi.
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Old 08-21-2012, 12:11 PM   #16
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Quote:
Originally Posted by Margi Cintrano View Post
Jenny,

What do you mean by "Musty" ? Aged ? Pungent ?

Have you ever had Cabrales which is aged in leaves in dark caves and shacks in Asturias, Spain in the mountains of Spain ?

I believe you would enjoy and there is a Cabrales called Picón, meaning piquant or spicy ... very pungent !

In Tapas Bars throughout the peninsula it is served on canapés and various bread toasts, and combined with cream or milk or cream cheese as a spread ... It is also created into a sauce with same ingredients as a side sauce for entrecöte ...

Best regards.
Margi.

I have had cabrales both in Spain and here and I like it a lot. I would love the Picon!

There are some veined cheeses that seem musty to me and leave a bitter taste. I dont think "pungent" is exactly the word to describe them ...

I have taken some cheese classes here and recall a particular cheese that I could not abide whatsoever because of the musty tase ... I wish I could remember its name ...
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Old 08-21-2012, 12:23 PM   #17
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Jenny,

Glad to hear, you enjoy Cabrales ...

Okay, understand Musty Bitter verses spicy pungent ... Interesting, cheese tasting courses.

Very fascinating.

In Boston ?

Thanks for feedbk.
Margi.
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Old 08-21-2012, 12:34 PM   #18
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I love Cambazola, just by itself or smeared on good, whole grain baguette or Scandinavian style rye crisp bread.

I have had Stilton once. That was divine on its own and with sliced fruit and a lovely port.
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Old 08-21-2012, 12:47 PM   #19
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Thanks for your contribution Taxi.

Kind regards.
Margi.
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Old 08-21-2012, 05:34 PM   #20
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Quote:
Originally Posted by Margi Cintrano View Post
Merstar,

I have never had Maytag bluevein. The next time we travel over to the USA, we shall taste test some.

Thanks for your contribution.
Margaux.
As I mentioned previously, Maytag Blue is not one of my favorites. I much prefer Point Reyes and Roth Kase's Moody Blue, which is smoked.
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