BLEU CHEESE C/D

loooooool.
so classic for the record.

come on bleu cheese defenders, where u at

Man I should know better than to order in when I'm working graveyard.

3 am chicken wings are a bad idea.

And why did I have to go for the brownie bites too?

My stomach will commence hating me in 5...

where are the valiant defenders of el queso bleu?!

CLASSICEST CLASSIC OF ALL CLASSICS EVER I WOULD KILL FOR BLUE CHEESE HOOS YOU BE CRAZY! CRRRRRRRRRAZY!!!!!!!!!

it's 6 am and i've got two more hours of work before i can sleep. i appreciate the enthusiasm.

oh thai chili chicken wings

y u gotta hate me so bad

bleu cheese=woot

I crumble it on salads, and slice it onto turkeyburgers when I have kneaded copious hot sauce into the meat for something that vaguely resembles a buffalo chicken wing burger. Also recommended for most other basic cheese activities such as crackers and macaroni.

Le fromage blue c'est classique!

can't hack the aroma

Stinky cheese is the greatest thing since Bela Bartok.

Can I freeze blue cheese? I rashly bought a huge piece recently and I'm the only one in the house who likes it. If I can, I'll cut it into smaller chunks and freeze them.

the longer in stays in back of fridge, the funkier it will get = this is a good thing!! esp. re: bang for buck in salad dressings

It'll get (even) crumblier if frozen, but I think it should be fine. Most cheese does the same.

I think you can freeze it if you want to, but Tracer's right, it get's better the longer you leave it. Until it goes totally bad.

stinky cheese = older than Bartok iirc

FINE

I am going to ponder for awhile why Big Hoos is upset about bleu cheese because he didn't order the right condiment. He admits, somewhere around the third post, that he expected ranch.
But he did not order ranch!
Bleu cheese is accepted as the dip for wings. If you forget you want something else, there is no fault but your own.
Following this food ordering tragedy with brownie bites is not going to end well.

I THINK he was talking about Bleu Cheese Dressing. Simply because logic makes me realize there is no Ranch cheese.

having been gifted with a pound of vermont Cheddar, i researched freezing cheese. (I called my mom.) You can freeze cheese, but it's best to do so in small, usable amounts.

Also, it would offend most artisanal cheese makers. They would weep and it might create an imbalance if they knew.
But there are sturdy cheeses and crumbly cheeses. And soft cheeses.
No point freezing bleu cheese - you're freezing a very exact amount of mold.
it would probably be ridiculous to thaw brie.
freezing hard cheese is normal.
Y'know, this whole thing goes into chemistry and I don't know. Except my communal knowledge. About cheese.
And that bleu cheese dressing on wings is sort of the standard for wings!

Bleu cheese tastes like mold, therefore dud.

Bleu cheese dressing can be even worse, because often it looks so appealing, but tastes so awful.

I'm not a of bleu cheese, but I'm kind of intrigued by people who enjoy it.

I DIED'S TOP 10 BLUE CHEESES (but really they are all pretty wonderful):

1. Roaring Forties Blue (Australia)
2. Cabrales (Spain)
3. Fourme d'Ambert (France)
4. Gorgonzola (Italy)
5. Cashel blue (Ireland)
6. Colston Basset Stilton (UK)
7. Point Reyes Farmstead Blue (USA)
8. Roquefort (France)
9. Copperfield Blue (USA)
10 Bleu d'Auvergne (France)

also I'd like to add that having a blue cheese thread about salad dressing is like having a steak thread about ground beef. Sure it's good but the stuff has much higher callings.

My favourite generic blue is St Agur, it's always satisfyingly tangy and soft, even straight out of the fridge.

Rated well worldwide, yet made locally:
http://www.maytagdairyfarms.com/images/cheese06.gif

Tasty.

Crumbled blue cheese tucked underneath a thin layer of jack is one of my favorite hamburger toppings.

Blue cheeses are far from the stinkiest of cheeses, and they've got great range. A Gorgonzola Dolce has a really wonderful tangy sweetness, while Cabrales tastes like it's very angry at you.

http://img26.picoodle.com/img/img26/9/7/29/f_burgerm_1a94071.jpg

ew

one of my pet hates is spelling blue cheese "bleu" when writing in english, it's like, le n*gga, please

man i loves me some cheese but yall crazy

i eagerly await quotage in RONG

and tracer my little condiment container said "bleu cheese" on it so i roll how wing zone tells me to roll.

thou shalt not judge a cheese based on wing zone condiments

tru dat probabaly shoulda known better

but i was itchin for a cheese beef

sonned by everyone ever in a bleu cheese beef

A gorgonzola butter on top of a hamburger is my bleu cheese beef.

WITH cheddar cheese. grilled meat with cheddar and gorgonzola is amazing.
I want to eat it, now.

Oh, i didn't know there was an option of just spelling it blue cheese. i thought the option was gorgonzola.

Roquefort (Ewe's milk)

Dolce Latte - Gorgonzola

Stilton

totally used to hate it but love it now. the bite is great.

I love this gear.

i just had some tonight, from auvergne (via tesco)

HOOS please, blue cheese is awesome.

bleu cheese is my least favorite of all the stinky cheeses

Stinky cheese is the greatest thing since Bela Bartok.

Both right and rong. Bleu cheese is incredibly classic, but it's at the very low end of the stinky scale. If that's what you think stinky cheese is, then it's crazy classic. If, however, you want to get into the realm of the truly stinky, there's more to be said. There's a level of stink I can handle, and a level that I simply cannot. My girl had a block of cheese wrapped in foil and then sealed in tupperware, with a little label inside the container that said, "stinky cheese." Ok, I thought, stinky cheese. What could be so bad? Well, I gagged, and ran out of the room as soon as she opened the tupperware. I nearly puked. It was SO goddamn foul. She closed the container again, opened windows and turned on fans. I didn't even go back into the room for a while. I think I described it as smelling like "a hobo's infected foot." It was HORRIBLE. Srsly.

My limits have been defined.

OHGOD
http://www.dairy.com.au/consumers/images/dairyaustralia/agda_07_bass_strait_blue.jpg
http://www.worldsfoods.com/upload/images/large/DSC00308.JPG

these are good btw.

they look good!

Roaring forties.

right? The only thing roaring about the forties were japanese planes. But that's pretty fuckin' roaring.

from the King Island Dairy web site:

"Ueli Berger has an inexhaustible passion for cheesemaking which began very early in life."

"Uh-oh, Mommy, I made a stinky cheese again, hahaha!"