The Mudcat Café TM
Thread #169503   Message #4097010
Posted By: Steve Shaw
10-Mar-21 - 09:52 AM
Thread Name: BS: The other recipe thread is too long
Subject: RE: BS: The other recipe thread is too long
For softer blue cheeses, I go for St Agur and Montagnolo, which in m'humble are far better than Danish Blue or Cambozola. A nice lump of Gorgonzola hits the mark too, or even Dolcellate, though that's a good one for making a creamy chicken pasta sauce. Last time I went to Gloucester Services they had a huge wheel of Gorgonzola that was so ripe that it could be scooped out with a ladle into a pot. I'm not a big fan of Stilton because it's far too variable and not always that good. A superb blue, which must be freshly cut before it starts to blacken, is Bath Blue. Then there's Stichelton, which is made near where Stilton is made and made in the same way except that unpasteurised milk is used. It's very classy and better than any Stilton I've ever tried.

I find Ryvita to be a real ordeal, like eating a dried loofah. Jacob's crackers are so-so, and you could try Bath Olivers instead (Waitrose?) - they are a bit softer, neutral in taste and uncoloured, a real treat with any cheese.