So I've got a weird fascination with blue cheeses.
You've got Blue Cheese, Stilton which is a creamy cheddar version of blue cheese, Roquefort which is a Sheep's milk creamy blue cheese, Gorgonzola a sharp blue cheese.
So what else would go good? I wish that you can make a true hard cheese with blue. I wonder if I could age it real loose not even in a mold but a bowl then after the mold veined you press the crap out of it?
I could blue parmesan, but that probably wouldn't be that good. I'll keep thinking.