Expert's Guide to Blue Cheese

[@mapleholler9800]

My love of blue cheese started when I stopped at a friend's home (1972) on my way from home in Pa, heading back to my base in Virginia. He was stationed in Thailand at the time, but I usually stopped to see his parents when I was traveling through Winchester Va. When I went in, his dad was sitting at the table with a big block of blue cheese, a loaf of black bread, and a pitcher of dark beer. We sat there for quite a while with that trio. A bite of bread, a bite of cheese, and a swallow of beer. The three strong flavors, played off each other so well. It was the first time I had tried any of them and I really think that if I had ever had one or two before, it still wouldn't have affected me like all three of them together. I've loved dark beer, dark bread, and blue ever since. Thanks for the video.

[@AlphaChinoz]

Thanks for sharing, I guess I'll have to try that soon enough!

[@Kingfisher1215]

Too many words.

[@unknownhuman9993]

570?

[@helenkeller9458]

My first Bleu cheese was in Hampton, VA when I was 5 or 6. My dad was a pipe fitter at Newport News Shipyard and my mom worked at Langley. Where were you stationed?

[@mapleholler9800]

@@helenkeller9458 I was stationed at Langley from Mar '71 thru Nov '74. Lived on base most of my time there, but lived out at Grandview Beach the last year. Spent a lot of time running up and down Mercury Blvd from Newport News to Hampton. I miss the restaurants around there. So many and so good. When there was more month left after the money ran out, we were fishing to eat. Good times. Good people.

[@wendistewart2774]

I learned a great trick with bleu cheese years ago. There was a great deal of cheese sort of stuck to the wrapper, so I put the wrapper in the freezer. I discovered that the smear of cheese became powdery but full of the same great flavor, making it a delicious “dusting” on crisp salad greens or sliced tomatoes. Works with goat cheese too.

[@getoffmydarnlawn]

That sounds like a delicious option for popcorn.

[@cha0ticmager]

will try this ty

[@catherinemori4496]

Isn’t it blue, not blue?!

[@N0UsernameFound]

@@catherinemori4496 no, it's bleu

[@catherinemori4496]

@@N0UsernameFound Why?

[@juliebates6102]

I am always happy to see a Jack segment!

[@Jake-xe1wu]

I knew as soon as she responded the way she did that the 3rd cheese was blue Stilton...that stuff is outrageously delicious.

[@merriemisfit8406]

And I could tell, even though I was not even looking at the video at the time, when she found the Roquefort! I'll take a slice of Stilton or Roquefort any time.

[@Jake-xe1wu]

@merriemisfit8406 I've yet to try cheese I dislike just ones I like more than others.

[@essiebessie661]

Absolutely it is a special treat.

[@garymoore8711]

I got my education about blue cheese working in a restaurant supply house. Huge blocks of blue cheese kept at 40 degrees F. I absolutely adore the stuff!

[@johnperis2161]

If you love blue, try softened creamy blue on corn on the cob. Incredible.

[@rachelschendel2476]

Yummy. Probably even better with some Trader Joe's Chili lime seasoning!!

[@im1dc]

I grew up eating Roquefort dressing on salads over 60 years ago. Over the decades I've tried each of the ones in your video and none can touch the original and still the best: Roquefort. I admit I like my bleu cheese strong which is why I find the others lacking. It may be the order of comparison, I was initiated with the strongest flavor.

[@sie4431]

It took me over 20 years to discover Roquefort and I can't believe it took me so long. I'm British so I had plenty of Stilton growing up, and it's great, but Roquefort is the next level. Shame that it's so expensive and you can only buy a little portion, at least where I am

[@cha0ticmager]

ever had viking blue? i recently had it and idk maybe i prefer it slightly over roquefort even lol

[@telebubba5527]

Gorgonzola Picante is also a good one, right up there with Roquefort and an aged Blue Stilton. Those three are my favorites. I don't like Danish cheese, like Viking Blue. It's too hard/solid.

[@fjkelley4774]

@@sie4431 I had thought I didn't care for any bleu cheese. Then I happened to taste some Roquefort. I love all bleu cheeses now. But especially Roquefort.

[@CL-fw]

Growing up, we had a local Italian steakhouse that made their own Roquefort dressing. Oooohh to taste that again.

[@johnloader8611]

Not surprised Stilton ‘won’. In the U.K. it’s called ‘the king of cheeses’ for a reason.

[@alastairgreen2077]

I prefer Shropshire Blue.

[@clyde._]

It is called “the king of cheeses” because it ‘won’.

[@holdair88]

Try statford blue, creamy and very strong

[@phthartic]

Stilton is my favorite blue because it goes so well with port. I use gorgonzola crumbles for every-day jazzing up store bought pasta dishes like “lobster” mac and cheese.

[@mendipfox1650]

Being originally from the Leicestershire/Nottinghamshire county border it’s great to see Stilton being heralded here across the pond. One little tip if you like stilton, try Stratford Blue. Just as delicious if not a little more softer than stilton. 👌🏻

[@ross6343]

Have you heard of Stichelton [blue] cheese made in Nottinghamshire? If interested, check out this video - fascinating, indeed: kzbin.info/www/bejne/rH6UYWV5hJ19gpI

[@Gerrygambone]

Stilton is the boss

[@mendipfox1650]

@@Gerrygambone blue Stratford is also amazing. 🤩

[@philkearny5587]

I eat a little Stilton with my lunch every day. The stuff is freaking awesome!

[@Gerrygambone]

Greedy pig me, I eat the lot in two days@@philkearny5587

[@angelbulldog4934]

Until about 15 years ago or so, I wouldn't have touched blue cheese for anything. But something happened. Maybe it was age, but now I really enjoy blue cheese. I make my own dressing and it's wonderful! So much better than that gloppy stuff in with all the other salad dressings at the grocery store. I'm very picky about dressings. I eat oil and vinegar or Italian that I make myself, or blue cheese that I make myself. I'm not a picky eater. I'm just extremely picky about ingredients.

[@TC-rc1zf]

Your taste buds basically die off as you age and more extreme flavors become nuanced.

[@applegal3058]

Or maybe it was covid and you lost your sense of taste some?

[@angelbulldog4934]

@@applegal3058 15 years ago? Really?

[@angelbulldog4934]

@@TC-rc1zf Not sure that's true for me. I'm a super taster. I pick up on the nuanced flavors others don't get. Smokers think I'm making it up since they taste so little. Interesting idea, though.

[@applegal3058]

@@angelbulldog4934 ohhh I didn't read that right.....lol oh my, I'm dumb. Yeah, I guess your taste buds are maturing.

[@SheilaR.08]

I've loved blue cheese since my first bite back when I was a kid. The stronger, the better!

[@stainlesssteellemming3885]

No surprise Stilton "won". I lived in that part of the world, surrounded by towns and areas with names like Cheddar, Stilton, Gloucester, Leicester, and Cheshire. Much as I love many blue cheeses, Stilton is always my go to blue cheese. Huntsman is the best of both worlds (double Gloucester layered with Stilton). My only regret (now I'm no longer in the UK) is the inability to get (a) a truly good farmhouse cheddar and (b) a proper scrumpy cider. Both of which I could pick up from local farmers or a roadside stand (i.e. NOT mass produced) within 15 miles of my home.

[@lorandoane118]

I love blue cheese and especially when you throw it on a salad. I don't know when I went from hating it to loving it, but it is great!

[@carolynhollenbeck4505]

Very interesting to know the mold used in making blue veined cheese is all the same. Stilton is a real favorite of mine and nothing pares better with it than a very good London Dry Gin.

[@geoffos42]

The mould is called "Penicillium roqueforti", so I'm wondering if Roquefort was the first blue cheese?

[@msj7872]

I was in the cheese dept. at a Whole Foods. I went up to a worker who seemed a little less than enthusiastic about being interrupted from whatever she was doing. I told her I wanted the stinkiest cheese she had. Suddenly she got very animated. She gave me a piece of blue cheese. She warned me not to smell it, just eat it. It was heavenly. I got a pound. She was right about not smelling it before eating it.

[@Canalcoholic]

And what was it?

[@bonnieantonini]

Please, don't leave us hanging - what was it?

[@mapleholler9800]

Ever try Limburger? I started eating that when I was a kid. My father loved Limburger and onion sandwiches. My mother would wrap it in plastic wrap, then in foil, then put it in a jar with a lid. The fridge still smelled lkke the south end of a northbound goat. I was a bit of woose. I preferred the Mohawk brand spread in a jar. Loved that stuff on saltines. Unfortunately, they don't make it anymore. But Dad liked the real thing. I could eat it, but sometjmes the smell made me gag.

[@GeorgeCMcRae]

I've made a blue cheese a few times. I adore all of them. Thank you!!!!

[@stephencolvin7819]

Blue Stilton the King of cheese. Love it at Christmas with crackers.

[@1958zed]

I had to travel to France for work. At dinner one night, the server brought out the cheese course and it had a large chunk of Roquefort. When I tasted it, I thought I died and went to heaven. Yum!

[@robertamckeon5082]

My favorite blue cheese is an Irish variety called Cashel Blue. It has the same yellowish tinge to it as the Stilton and a lovely buttery finish to it.

[@douglasfrank9323]

I am coming to appreciate blue cheeses. I can understand her liking the Stilton because it's one of my favorites too. My all time favorite was a Spanish three milk cheese, cow, sheep and goat. It was pungent and earthy and paired remarkably well with ripe pears. Sadly it is no longer available in the US because of import issues.

[@MrAelin]

Gamoneu cheese

[@malonesizelove]

It’s such a high experience watching any ATK taste testing segments. A lot of fun for all involved! Nice job, team!

[@peternorthe1912]

One of my recent food discoveries is Danish Blue on a seasoned home made beef burger with slices of apple. Or Cambazola with ripe bosc pears.

[@herbieschwartz9246]

Blue cheese has enzymes that chemically react to other food flavors. Combination with apple is historic, and reaction with protein (umami) is sometimes euphoric.

[@davek5027]

Love Danish blue

[@davemcbroom695]

I live in Iowa close to Maytag. Everyone here thinks it the best but I thought your review was spot on.

[@prophetessoftroy]

The taste test I have been waiting for. I love all of these. For anybody who can get their hands on it: the Rogue River Blue from Rogue Creamery in southern Oregon is to die for (and I think they have a store locator on their site for people out of state)!

[@weirdshibainu]

It's the absolute best. They will ship out of state.

[@iborg7301]

I set a calendar reminder for late September to order rogue river blue every year.! They tend to sell out later in the fall.

[@prophetessoftroy]

@@iborg7301 I have friends in Grants Pass who grab some for me from the source every year 😂

[@dagrindzguy4250]

I was going to say the same thing.

[@davidlawson4281]

Love blue Stilton. My daughter, married to a Brit, calls it stinky cheese. Less available in US, but Roquefort is a nice sub.

[@martaaberg3330]

The minute I saw the one Julia liked, I thought, that's Stilton! I fell in love with it when stationed in England. It's price prevents me from having it very often here in the States.

[@denisenilsson1366]

Buy it for a birthday prezzie to yourself!

[@iDuckman]

I didn't recognize it at first, but I am familiar with it. The classic pairing is a fine Stilton with a vintage Port. Magic in your mouth.

[@martaaberg3330]

@@iDuckman I love it with a ploughman's lunch. I will now try it with port, another of my favorite things, lol.

[@martaaberg3330]

@@denisenilsson1366 Great idea!

[@ksilkey1]

I knew it was Stilton by the color.

[@nancyoffenhiser4916]

I'm from Iowa. thrilled to see Maytag!

[@TC-rc1zf]

My favorite washer!

[@captainamericaamerica8090]

MAY TAG IS JUNK NOW. NOT MADE GOOD ANYMORE. IT WAS GOOD A LONG TIME MY GRANNY HAD A GREAT WASHER MAY TAG 66 YEARS AGO.

[@lukerinderknecht2982]

@@captainamericaamerica8090 why are you yelling?

[@captainamericaamerica8090]

@@lukerinderknecht2982 I'm not Telling you clown= you= 👺👺I have a VISION HANDICAP= 👓👓👓👓👓👓👓👓👓👓👓👓👓👓👓👓

[@timkinnel5452]

I thought the Gorgonzola was going to be Cambozola, which really is the love child of Brie and blue. One of the glorious moments in my food life was ordering a ploughman's lunch at a pub in England which came with the most massive slab of Stilton I've ever seen.

[@aaron74]

You nailed it, I too was surprised it was not Cambozola. And yes, the Ploughman salad is incredible, probably my favorite!

[@derrickstableford8152]

Try making potatoe and Stilton soup then. Earth moving.

[@stumccabe]

I love blue cheeses. My favourite, which I eat every day, is Stilton!

[@csigouin1]

Be on the lookout for Shropshire Blue, an orangy-colored blue which is mild and creamy and simply the most approachable blue I've ever had.

[@WuzFuzz46]

I agree! I always buy a wedge when I'm at Whole Foods... although I agree that Stilton is among the best, Shropshire is smooth and mild.

[@catherinelw9365]

My favorite blue is Stilton. I love it crumbled in a salad, I don't even need dressing. For some strange reason, I've never cared for Gorgonzola, not sure why. But for me, Stilton is king.

[@cobyfletcher5069]

I like the creamier blues, flavorful but not overbearing, and good on a slice of baguette. Saint Agur is my go-to.

[@malcolmtudor8039]

Saint Agus is so very good. It's hard to stop eating once you start.

[@leoniemarks4594]

I adore blue cheese. My favourite (and cheapest) is Danish Blue. I don't know what the US equivalent is, but the Maytag does look very similar. I also love Dolcelatte (literally means sweet milk). I've never really gone for Blue Stilton in the past, but my dad had one last Christmas and it was really gorgeous. The funny thing is, I don't like the plain white part of blue cheese - it's too sour for my personal taste. Decent Danish Blue is getting much harder to find, and these days seems to have a lot less of the veining in it. I have had some batches which were so dry and crumbly they were just bland upon bland, and others which were quite wet and the smell alone would blow your socks off!! But spread onto freshly baked bread of buttered toast is just divine. I've also been known to eat it off the block with a teaspoon!! There's a French one Bleu de Bresse which is also quite nice, but I tend not to favour French cheese - apart from Roquefort which was amazing atop a steak I had in France once. And if anyone is interest, in French it is pronounced 'rock-for' (you don't pronounce the 't'). You can get various artisan (and very expensive) blue cheeses in supermarkets these days - especially around Christmas), but I haven't seen Gorgonzola for a while now.

[@mikewendland4982]

Cabrales, La Perel, St. Auger, Ewes Blue, Black & Blue, Amish Blue, Buttermilk Blue, and Cambozola are some of my other favorites!

[@CarsCatAliens]

cambozola like gorg and camibert combined?

[@jschott5329]

my comment may mean nothing, but i am a blue cheese fan, thank you!

[@damianrhea8875]

I once left a piece of fresh feta in the back of my fridge and forgot about it. I retrieved it 3-4 months later. It had blue veins in it and looked just like blue cheese. Adventurous and stupid, I tasted it then ate the whole thing - it toasted just like proper blue cheese.

[@carolynfoster8941]

Whoa!

[@dupajasio4801]

Ouch, courageous. I'm like that too, but wow, not this crazy. Interesting though.

[@hadrienleon]

Lmaooo the way she’s already eating the cheese before he even finished talking 😅

[@TheMASAProjectAz]

😂😂😂I was laughing so hard 😂😂😂 She was going to Market lmao she left town behind 😅

[@terrapin121]

I am so glad to see her pick Stilton as her fav…….absolute best cheese on the planet…..although I might give Roquefort a close second. However there is a bleu Brie and that spread on a warm slice of baguette is heavenly. I will admit to regularly eating bleu cheese by itself and it really doesn’t matter the style or brand but I will say that Gorgonzola is the lowest of them all and doesn’t really belong in the style of cheeses…..after all it is kinda green,not bleu.

[@ginabisaillon2894]

That was very useful because I'm just getting into making my own cheese and my next project is a blue cheese. Stilton was definitely being considered so now I'm pretty sure that's what I will try first.

[@NoahSpurrier]

I’m glad she picked the Stilton. My favorite, also.

[@slkriderchick]

That was interesting. I've liked blue cheese since I was a teenager and my Dad gave me a few crumbs to try and it was definitely an acquired taste. I'll have to look for those brands and try them out with my family and see what they think.

[@andyroach420]

ATK cookbooks are awesome. I have one I have been using for years. Very thoughtful cook books.

[@magpiestudent9357]

Stilton is divine! I once sprinkled a bit of grated stilton into quesadillas out of curiosity. It was a revelation.

[@CarsCatAliens]

Ive had so many different blues from cheese plates selections working in kitchens for 22 years. i dont remember the name but it had raw milk, very high fat content (nice and yellow) salty ,creamy yet firm, and a perfect funk.. massarated strawberry with basil and mint, grilled crusty bread... Blue goats are cool, but im more partial to Sheep, and cow

[@herbieschwartz9246]

You are making my mouth do the Pavlov's dog thing here. Blue cheese with "macerated strawberry with basil and mint" - killing me :-)

[@Lampshadx]

I was visiting Quebec and stumbled upon the ‘Bleu d’Elisabeth’ at the Fromagerie du Presbytère. It was INCREDIBLE

[@smittycat359]

I grew up eating blue cheese (and blue cheese dressing) b/c my mom loved it. I don't think she had any favorite brands/types but my favorite is Cambozola which is a camembert and gorgonzola cheese. Smells like stinky feet but it's so delicious on a fresh baguette

[@SheilaR.08]

Cambozola is so good! I'm currently loving Aldi's version, Borgonzola, which is made in Canada. A nice, bloomy rind and strong blue cheese flavor in triple cream.

[@danilincks5809]

I love any type of blue cheese, my fave is gorgonzola dolce, but I’m definitely getting the stilton next time I go to the store

[@sherrierichard2848]

Love Jack and his presentations!

[@DavidSmith-eg5le]

When I was a kid I used to think blue cheese tasted a little bit like a crayon and that would probably be from the movie and that would probably be from the moldy type taste but now I learned to love it

[@carrdoug99]

Stiltons are king! 😋

[@Jessie-J]

The American Test Kitchen people are darling.

[@debradawson3051]

Thank you for the review. I have avoided bleu cheese due to a lack of knowledge and not wanting to incur the expense and be disappointed. Now I know where to start!

[@KurtisRader]

I'm a little surprised Cambazola wasn't included as an atypical blue cheese. I love mixing Gorgonzola with mayonnaise to produce a paste that is awesome when put on a hamburger bun or paired with a roast beef sandwich.

[@es2056]

Papillon Roquefort from the Auvergne region of France is one of the best.

[@SherriNDallasTX]

It's amazing how difficult it is to find a really good tasting blue cheese at grocery stores! So far the best is at Whole Foods and it's their Buttermilk Blue Cheese. I'm still looking for one at Safeway or Kroger that's higher end....rich, strong tasting crumbly! Any suggestions??!!

[@HS22181]

Not ever going to find it at Safeway or Kroger. Need to go online to igourmet or other specialty online purveyors.

[@TheWillOfJ]

This was a great video! Over the years I've come to appreciate cheese more, but I don't think I've ever really tried a nice blue cheese... The Stilton and Gorgonzola sounded right up my alley, and now I know what I might like trying!

[@cha0ticmager]

try viking blue

[@TheWillOfJ]

@@cha0ticmager in the year since I made this comment I've greatly enjoyed some Gorgonzola, and your suggestion sounds wonderful as well! I believe I SHALL.

[@derrickstableford8152]

Try Stilton with a small glass of port. Or in soup.

[@theallseeingmaster]

On a side note, Stilton makes for a very interesting tasting cheeseburger.

[@melrupp2129]

I'm not necessarily a huge fan, but as a SE Iowa girl...Nauvoo and Amana Colonies shaped my blue cheese tastes. Maytag 💙 is probably my perfect Bleu.

[@tomwhitehair9478]

SE Iowa myself. Parents introduced Nauvoo blue cheese to me as a child at the Hotel Nauvoo restaurant. Loved it ever since.

[@davidbarnett8617]

My bleu cheese dressing: 1/2 cup mayo; 1/2 cup sour cream; 1/3 cup buttermilk; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp pepper; 1/2 tsp thyme; 1 container crumbled bleu cheese (Treasure Cave or similar). You can put it on lettuce, veggies, top a steak or just eat it like soup!---It thickens with time and is best the next day.

[@mikefanchin]

Learned a lot! Thank you. Did not realize some of my favorite cheeses are all in the same blue family. Roquefort? Love it! Blue Stilton? Gotta try it!

[@madamhummingbird]

I love bleu cheese. Its my absolute favs of all the cheese varieties. I will gladly eat any variety of bleu. My favorite though is the Blue Stilton. The taste and texture, perfection.

[@thestevenjaywaymusic7775]

I love all of them. I am British but live in France. Many wonderful cheeses here.

[@davidlawson4281]

Roquefort and blue Stilton are my favs. Hard to find the latter in coastal Georgia

[@ratlips4363]

What a great taste test. For my friends that avoid blue cheese, I think I'll introduce them to gorgonzola

[@Sciguy95]

Stilton was the one that made me fall in love with blue cheese. And i recenlty discovered Maytag and its bacone one of my favorites.

[@dalemiller6939]

I love Maytag! Fell in love with it years ago, but it's getting hard to find in my area.

[@davethebarber62920]

I love Maytag Blue, the perfect blue cheese for me!

[@HmmmYeahRiiiiiight]

Omg Cambozola should have been an offering. That stuff is amazing!

[@JamesStalnaker-z2p]

Forme d'Ambert is another excellent French blue from the same part of France. Another terrific blue is Roelli's Dunbarton Blue here in Wisconsin. A cheddared blue, so dense like cheddar but a blue cheese.

[@163andyc]

Danish blue is a cheese I don't see much of in the United States, but is popular in Britain.

[@johnhpalmer6098]

Enlightening! I could have sworn that Gorgonzola was the creme de la creme of blue cheeses, but it's really a good cheese for beginners. Love a good Bleu and is wonderful in a cream based dressing but also love it on crackers or slices of apple (much like Brie) and it's good by itself. Thankfully, I'm not a picky eater, but more of an adventurist eater, thankfully and without any food allergies that I'm aware of.

[@SarahRenz59]

Bleu cheese is delish with apples, especially tart ones. There was a cafe near where I used to live that served a terrific sandwich: ham, sprouts, bleu cheese, and tart apple slices on foccacia bread spread with a mayo/Dijon combination.

[@cha0ticmager]

gorgonzola is VERY mild, IMO its too much brie-like. great on a cracker perhaps or bagel

[@cha0ticmager]

in italy? @@SarahRenz59

[@SarahRenz59]

@@cha0ticmager No; the restaurant was in Illinois (US).

[@cha0ticmager]

@@SarahRenz59 ah okay, too far then :P. had some amazing sandwiches in italy though

[@scotmcpherson]

My favorite is Societe Roquefort, sometimes it's gotten so rotten is it develops hints of apricot and that's when it's best.

[@francinecorry633]

Pt. Reyes blue (CA.) and Rogue River blue (Oregon) which won the Grand Champion worlds best cheese award in 2019/2020, a first for an American made cheese are our favorites. A panel of over 250 of the worlds foremost cheese connoisseurs chose Rogue River Grand Champion.

[@ChristopherSvendsen]

Rogue River Blue is amazing!! If anyone has the opportunity to try it, do it.

[@stokesjo82]

I just tried Societe Roquefort for the first time, and it’s definitely one of my favorites!

[@janiemelgoza166]

So cool to know, thanks for sharing ❤.

[@lisamay4376]

Love Roquefort and Maytag BC. I’ll have to try the other two!

[@kevinrainforth851]

I've always been a big fan of Stilton, but I've gotta try me some of that Roquefort!

[@lisaeastes3104]

Thank for the information on blue cheeses now I understand more

[@toddwynia7491]

I've always kind of defaulted to Gorgonzola, or occasionally Maytag. But now I'm gonna try to find me some Stilton. I've had Roquefort, but it was a bit over the top for me. Great video. Thanks.

[@johnwilde164]

I sometimes make fettuccini with gorgonzola sauce. It's basically the same as alfredo sauce, but with a different cheese.

[@lars277]

I am going to look for Roquefort. They used to have a dressing that was called that, but have not seen it for years.

[@joesmith7427]

Melted Gorganzolla for beef, i like belgioiosa brand.

[@DStrayCat69]

Very interesting 🙂 I buy my Blue Cheese from a local French Artisan Bakery. They bring in cheeses from all over Europe. Next time I go there, which will be in about a week, I'm going to check the Blue Cheese, I bought, the last time. They generally carry 4 or 5 different ones. By the amount of mold and the flavor strength, I suspect that it is a Roquefort. Anyway, I make my own, Blue Cheese Salad dressing... I'm told it is to die for 🙂 Thanks for the insights. It's all great info to know... 🙂

[@stevehastey2886]

I've only had the crunchy or crystalline once and always wondered what it was. Now I know to look for Rockford

[@PeterPan-nh7yx]

@stevehastey2886 May i suggest: "The Big Cheese" 7/12/79 The Rockford Files

[@Mike_Greentea]

Steak salad with blue cheese dressing. Must try!

[@5610winston]

My cousin brought Rogue River to Thanksgiving weekend and I realized what is meant by the phrase _BLEU HEAVEN._ That cheese slaps you upside the taste buds and leaves you begging for more!

[@EastSider48215]

I would have loved to have been on that tasting panel!

[@ackroyd11]

Stilton is the king of UK cheeses

[@ianward8658]

Cheese nerds! I just had Stilton for the first time here in the US. It almost tasted dusty, which was surprising since I rather enjoy blue cheeses though I’ve only had Maytag and Gorgonzola. I almost grabbed Roquefort but decided that I wanted something English. Should I have tried Roquefort instead?

[@leadfoot1229]

Very educational and I interesting, I wa t to run out and buy the Stilton.

[@MartinEdwards-y6z]

Where's the Cabrales?? The Spanish make a great Blue Cheese in Asturias.

[@JohnBrown-gf1ks]

I always wondered about the “crystals” I could pick up sometimes in blue cheese, because it is so wonderful, and now I know to look for well aged Roquefort

[@Ryan-ff2db]

Stilton. I tried just about every blue but Stilton is the best.

[@guandjs]

My favourite is Cambazola, which is a soft cheese. I also love Stilton. Regular blue cheese doesn’t do it for some reason….seems to harsh.

[@Eric-jo8uh]

Blue cheese, mmmmmmmmmmmmm, my favourite!

[@richardengelhardt582]

I also grew up loving blue cheese, which isn't so typical for American kids, I suppose, but I grew up in Minnesota which is a cheese loving state.

[@marthacalkins8054]

Blue Stilton is wonderful. A little less expensive, but an actual blue Brie, is Saga brand.

[@sheilakerr-jones4345]

We said it, Stilton!

[@joralemonvirgincreche]

This video inspired me to buy some Stilton today - Colston Bassett Stilton from Neal's Yard dairy in U.K.

[@TheBlaert]

One of lifes pleasures is a really good port and a really good blue cheese