The Blue Cheese Myth You Should Stop Believing
Blue cheese can look quite shocking, especially when placed next to familiar rounds of brie or slices of cheddar. After all, there are prominent lines of blue-looking mold running through that wedge of Gorgonzola. Add in the pungent smell and people automatically assume it is full of very strong flavors, flavors they believe their delicate palate will not enjoy. But looks (and smells) can be deceiving. According to The Washington Post, blue cheese is now made in almost every cheese-making country in the world, offering consumers more options in texture and flavor than ever. In fact, the publication believes that if you enjoy wine, beer, kim chi, sourdough bread or any other fermented food or drink, there is likely a blue cheese for you.
All you need to do is start with something mild, a task that a cheesemonger or farmer’s market purveyor should be able to help you find. Wine Enthusiast argues that Cambozola Black Label and young Cashel Blue are among the mildest blues on the market. In addition, the magazine encourages blue newbies to sample the cheese with complimenting wines, fruits, or honeys that will bring out the flavors in the blue.
Not a wine drinker? No problem. The Washington Post says stouts, whiskeys, and pumpkin beer are great counterparts to blue cheese as well. All in all, blues don’t have to be as potent as you’ve heard, and by giving them a chance, you just might discover something unexpected and delicious.
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