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.
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.