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Old 08-21-2012, 11:42 PM   #21
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Quote:
Originally Posted by merstar View Post
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.
I like Maytag best for its clean creamy flavor.

But I also like Point Reyes, which is entirely different.

I oppose smoked cheeses on principal, but if I see the Moody Blue at my cheesemonger I'll give it a try.
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Old 08-21-2012, 11:51 PM   #22
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Quote:
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I like Maytag best for its clean creamy flavor.

But I also like Point Reyes, which is entirely different.
I agree. I like both of these cheeses, and yes, they are different. Maytag Blue melted over a grilled steak is heaven on a plate. Point Reyes is an excellent nibbling cheese.
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Old 08-22-2012, 12:25 AM   #23
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Quote:
Originally Posted by jennyema View Post
I like Maytag best for its clean creamy flavor.

But I also like Point Reyes, which is entirely different.

I oppose smoked cheeses on principal, but if I see the Moody Blue at my cheesemonger I'll give it a try.
Here's a link to Roth Kase's Moody Blue:
Roth Käse
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Old 08-22-2012, 08:07 AM   #24
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Merstar & Jenny: Thanks for your contributions

Thanks for your informative and interesting contributions on the world of blue vein cheeses.

Next year when we fly over to Washington D.C. and then head south to Florida to visit my Mom in Miami Beach and older daughter who lives in Saint Augustine, we shall definitely check out the Wash. D.C. main Market for the blue cheeses suggested ... Some great crackers, a bunch of grapes and some blue vein cheese with some Italian Style Crusty bread ...

A good snack enroute to our stops we make in the South, on 95 Interstate.

All my best.
Margi.
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Old 08-23-2012, 05:55 AM   #25
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Everything tastes better with wine!
So very true Merstar
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