Some of you know I love cheese. Really love cheese. I picked up some Danish Blue the other day, and it’s definitely the strongest blue I’ve ever had. A lot of times you eat some blue cheese and you hardly see any veining in it. The stuff I got is probably 80% blue and 20% white. I melted some on top of chicken the other day and tonight I made a grilled cheese with some in it.
Knowing this was going to be strong, I also included some New York cheddar. That’s a bit strong all by itself. It makes my face barely twinge when I eat it. Unfortunately, it wasn’t quite strong enough to balance out the blue.
I don’t think I’ll be doing that again. I’m trying to think of some innovative ways to use this cheese and not be forced to find something to wash that taste out of my mouth afterwards.
http://allrecipes.com/Recipe/Blue-Cheese-Bacon-and-Chive-Stuffed-Pork-Chops/Detail.aspx
Can’t beat cheese and pork
I would like everyone to know that the second time I cut into this offensive cheese I realized it was fuzzy on the inside. I peeled the wrapper back and the whole block was all slimy and gross. It was bad and smelled awful. Luckily the ‘ol iron stomach took it all in stride.