You have here is one comprehensive hub, I only new cheese as cheese and you opened by an entire new world of blue cheese to me. Great article. To this day, they only use fresh Iowa farm milk. NMLady from New Mexico & Arizona on November 07, 2011: Nancy McClintock from Southeast USA on November 07, 2011: my family loves cheese but I am always at a loss when I go shopping. Can your own Mother read your Mind/know what you are thinking? cardelean from Michigan on August 21, 2011: I LOVE blue cheese. It's certainly not for me. What kind of "strong" are you referring to with strong blue cheese? I have not found a satisfactory substitute and look forward to having my Maytag again. I know, they're totally different, but that's what my taste buds tell me! Brenda Barnes from America-Broken But Still Beautiful on August 21, 2011: YUM! Of course, some of us are more smell-impaired than others, so you will also want to use visual cues. Roquefort stands alone, it is in a league apart and should not be thrown in to this blue cheese grouping. do ya? I love cheese and this was excellent advise. They will have a pungent odor, but again, if they smell like ammonia, steer clear. I completely understand! Thank, Veronica! As the name may suggest, gorgonzola is an Italian cheese made from either goat's or unskimmed cow's milk or a combination of the two. The curds are then carefully cut into cubes, drained, and salted. You can sign in to give your opinion on the answer. The oils give it a smoothness that compliments the crumbliness. laugh. Stilton is always cylindrically-shaped and never pressed. It has a distinctive bite and aroma no matter how you slice it. Some farmer's markets have an excellent selection of blue cheeses. I love blue/bleu cheese. w/ SPECIAL GUEST, Solare – Prunotto Estate Italian Wine Dinner + White Truffles with Randy. Thank you so much. Am I missing anything? Elizabeth Hong from Dallas, Texas on August 21, 2011: That reminds me, I need to buy some blue cheese! Barry Rutherford from Queensland Australia on June 10, 2010: Money Glitch from Texas on June 09, 2010: Good hub on blue cheese; gotta have it on a good salad. since wallace and gromit movie the warerabbit i cant help but say. Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese. He hastily turned his sheep over to the care of his dog dashed to the closest cave to leave his lunch of bread and ewe's milk curds in a safe, cool place. Makes me want to go out and buy some blue cheese. Whether you choose to believe this legend or not, blue cheese is ancient. You did a great job withthis Hub. At the start, cheeses were aged in caves, and if just the right conditions existed, certain strains of a mold called Penicillium grew. now this is a very VERY difficult question fo rme. he he. i have a rather large amoutn of love for teh ole stilton. Gorgonzola and Danish Blue will have the mildest flavors. Still have questions? 1 decade ago. Gorgonzola Blue Cheese. Congrats on being selected as one of this week's "Best Hub" nominees. very informative and well written. . Never tried any of the blue cheese you mentioned. The texture of gorgonzola varies from soft and crumbly to firm. If you want one that is strong in the sense of sharpness, that really has a bite, and stings the tongue slightly like good strong old-fashioned buttermilk that I tried 4-5 decades ago had, I haven't found anything better than Cabrales. Being originally from the UK is was almost a "staple" in my family - we especially used to eat a lot of it at Christmastime. Good luck to you! How do you govern a nation that has 246 varieties of cheese? I loved the details you put to this hub - Great job! I like the chunky bleu cheese dressings and have been known to add extra.

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