Author Topic: Blues Clues!  (Read 1392 times)

Offline Cartierusm

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Blues Clues!
« on: January 09, 2009, 02:21:16 AM »
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.
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