In an effort to reach beyond my undeveloped taste for the blues culture, I am continuing to sample different presentations, flavors, and textures.
I've already developed an affinity for
Royal Blue Stilton and haven't turned my back on
Fourme d'Ambert. With this foray into blues territory I selected a
Cambozola, partly because some folks here are attempting it and partly because it's an interesting marriage of two distinct cheese styles. Would I like it enough to try to make it? We'll see.
Another choice for this tasting was one that seemed close in character to the Fourme d'Ambert...
Castello Creamy Blue.
Finally, the one cheese that I couldn't take my eyes off of when I first saw it. A curious yellow cheese with a contrasting blue riddled thoughout:
Blacksticks Blue.
I let the cheeses come to room temperature before tasting them (well, I did try them when I cut them.
). They were all creamy. The Blacksticks had a little tang to it. Perhaps it was the color that steered me, but I had visions of something like a yellow English Wensleydale...with blue. I didn't care for the rind on the Cambozola. I guess I'm just not that fond of Penicillin Candidum. The paste spread very nicely on water crackers. Yum! I probably liked the Castello the least. A very creamy blue with a little too much blue development for my taste, at least in the piece I purchased.
-Boofer-