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You really Bleu it with that title.
It’s only Bleu if it comes from
the Bleu region ofFrance. Otherwise it’s just sparkly snobbery.
Ah, Roquefort… So salty and good…
And they say two wrongs don’t make a right. Well if loving blue cheese is wrong, I don’t even want to be right.
Amen.
Well two wrongs clearly make a right when it comes to chicken wing dips
Amen.
Oddly enough, I found that one of the ingredients in cheese puffs, aside from another cheese or two, is blue cheese.
Go ahead, read the ingredients, that surprised me as well. I’ve never had blue cheese directly, but it can’t be that bad, right? 🤔
I wouldn’t know, as I’ve never tried cheese puffs (I’ve eaten more blue cheese than most, tho), but I’m surprised it contains any actual cheese, tbh.
I’ve eaten more blue cheese than most, tho
Bleu cheeses are the best. I get some gorgonzola from my local cheese mongers that is to die for. On salads I don’t think there is any better cheese.
I mostly work from home, so I often have a wedge of my favorite blue one. Often with a little bit of apricot marmalade. Not sure how well it is known outside of Norway, tho.
Doesn’t the penicillin grow at the same time as the milk solidifies?
I think modern production injects it just before it has completed curing, which is why you get those lines inside.
and it’s sad
