blue cheeses

Of those listed:

1. Stilton
2. Bleu d'Auvergne
3. Roquefort

That said, I've never had Cabrales, Fourme de Montbrison, Maytag or Benedictine Bleu.

all

Hopelessly Blue, from Pure Luck Dairy in Austin, TX, but I like any I've had.

Roquefort or gorgonzola. I like em creamy.

Maytag all day

gorgonzola dulce

america first, heartland values, maytag #1

otm - the French and English cheeses stink of socialism, clean free market Maytag for me thanks

I vote Dorset Blue Vinney but you have to get past the fact that it smells like crotch

SAINT AGUR!!!!!!

it's like a triple cream blue, so decadent, so good

some melt in your mouth shit right here

http://thejoyofcheese.files.wordpress.com/2012/01/stagur.jpg

you can see the wheel collapsing on itself it's so creamy

you also forgot VALDEON which is an incredible spanish blue similar to cabrales

a good roquefort or stilton is hard to beat though

otm - the French and English cheeses stink of socialism, clean free market Maytag for me thanks

― Inconceivable (to the entire world) (underrated aerosmith bootlegs I have owned), Sunday, October 14, 2012 7:47 PM (10 minutes ago) Bookmark Flag Post Permalink

developed by government bureaucrats at iowa state university

maytag can't hold a candle to euro blues but it's good enough for dressing

cabrales and valdeon are generally too strong for me, sometimes you cut them open and they are leaking tears of blue cheese juice that will make your eyes water when you taste it

i was a cheese-merchant for awhile

it was a real lame job fyi

i'm always up for a good stilton.

yeah i think i'm going to vote stilton over "other" because "other" feels like a lame duck vote

i've never had cashel but i've heard it's superb and similar to st agur though not quite the same flavor

SAINT AGUR!!!!!!

― the late great, Sunday, October 14, 2012 7:55 PM (23 minutes ago) Bookmark Flag Post Permalink

OTM x1000. Cheese is my favorite food of all time and Saint Agur is def in my top 5 fave cheeses.

you also forgot VALDEON which is an incredible spanish blue similar to cabrales - yeah, I had a tough time finding a totally comprehensive list, which is why i included the 'other' option.

I haven't tried about half of these, so one reason for starting this poll is to have an accumulation of helpful suggestions when all is said and done!

dunno what I'll vote for yet, but I once bought a parcel of soft gorgonzola from a market in Rome that was just ridiculously NOM

I would love for someone who knows their blue cheeses to guide me through a tasting of these. I've had Maytag and Danish Blue, that's it.

cashel blue is super lovely. i don't think of it as being saint-agur-y though? saint agur is to me more like roquefort than anything else.

i am too poor to realise my cheese desires and must make do with waiting for sell-by-date sales and stuffing my face when i'm back with my parents. My mother is very into stichelton, which is a rockist stilton reconstruction using unpasteurised milk and calf-stomach rennet: I have never been able to work out whether there is any actual difference in flavour, presumably because i am some sort of taste ignoramus.

whether pasteurization or rennet makes a difference in the flavor depends on the process so not necessarily, as i understand it stilton has traditionally been made from pasteurized cheese (well, for as long as pasteurization has been around)

as opposed to roquefort, for example, which is traditionally made using unpasteurized milk

SAINT AGUR!!!!!!

― the late great, Monday, 15 October 2012 00:55 (7 hours ago) Bookmark Flag Post Permalink

this was my first and most honest response to the thread

from the list here i'd probly take a good gorgonzola or roquefort but saint agur still the best everyday blue i know. on the other hand i feel like a good stilton or a really ripe to the point of turning danish blue is a different kind of experience which is just as awesome in the right mood. i think my super-honest pick might be the little over-ripe foil cubes of danish blue that the supermarket next to my friends' flat used to sell in the late 80s

all

― da croupier, Sunday, October 14, 2012 10:38 PM (Yesterday) Bookmark Flag Post Permalink

other: stichelton

which is pretty much stilton

where's the love for danablu? it's like the walter white recipe of blue cheeses - 99.1% pure blue cheesyness! so sharp and tangy, crumbly but soft, melts on your tongue etc

Fourme de Montbrison is the cheese of my childhood, I spent a number of summers there. Picos da Europa is a serious omission in the list although I don't know if I'd rate it as my favorite, good once in a while but too much for everyday. Roquefort too is on that axis, i did have some fantastic figs baked with roquefort the other day. Gorgonzola is good but it has to be, for me, an almost liquid dolcelatte, when I lived Italy I used to buy puddles of it and mix it with pasta and broccoli or cima do rape

It's a toss up between a really good Stilton, fourme de Montbrison or d'Ambert

http://2.bp.blogspot.com/_1f53nZMrCss/TIY5rewcq_I/AAAAAAAABIM/HFzYSGigU-g/s1600/danblue.jpg

yours just some tepid off-brand generic cola.

Around these parts, we're partial to Rogue Creamery Blue Cheese, made just a hoot and a holler down south of here. Damn good cheese and local to boot.

Picked cabrales from the options here but my favorite is probably Roaring Forties, from King's Island Dairy in Australia.

Rogue Creamery is very fuckin good cheese for sure & so's that King's Island Dairy (isn't it NZ tho?)

We fuck with Rogue bleu in Chicago, too.

King's Island Dairy is Australian, between Australia and Tasmania. While looking them up to confirm this I found out they make five other kinds of blue cheese and now I feel pretty deprived.

roaring forties and rogue are awesome!

my issue with cabrales is that by the time it gets here its often too dry and crumbly for my taste

i don't really have a favorite.
i had a wonderful local sheeo's milk blue last week that was sooooooo good. a little spicy and with a really long lingering aftertaste. so much love for blue.

roaring forties tastes so clean

Automatic thread bump. This poll is closing tomorrow.

Automatic thread bump. This poll's results are now in.

voted stilton over gorgonzola - mainly b/c it's become my main one for cooking. it has an excellent texture when melted slightly, but still retains its pungency.

I still don't understand why there's not a blue cheese with hot peppers mixed in. I need an expert to explain this to me.

I think my tastebuds are basically all fried so the idea of a strong blue cheese with habanero bits in it, on some dark russian bread, with an IPA, sounds really good to me.

any association with Big Chicken Wing will sink you in the fancy cheese markets

the only blue cheese that I've liked is cambozola because I cannot handle the straight blue

1 - Danish Blue (the stronger the better, although the only one I can get around here is Castello which varies so much in strength)
2 - Stilton (doesn't need to be very strong, but it has to have that flavour - of all the cheeses I eat I'm most often disappointed by Stilton because it can be so great but frequently is missing that essential Stilton-ness)
3 - Dolcelatte (really on the mild end of blue cheeses but I still like it)
4 - The Laughing Cow Light with Blue Cheese (OK I'm just messing with you - this is like eating plastic)

Even though this is a blue cheese thread I will also rep hard for extra mature Gouda - the stuff that looks like toffee.

I need to go spend half a paycheck on different kinds and come up with my definitive answers to this thread

I'd probably say Danish Blue is my #1 too but that's because it's an easy pick in most groceries that have a limited selection. I need to appear more sophisticated and give my local cheese traders a chance

oh good, castello deserved a shoutout. buttery like cambozola, but blu-er, ime
https://www.youtube.com/watch?v=bNl0E6kZzXE

Woulda voted Fourme d'Ambert, a king of cheeses. I went to the Auvergne this spring and brought home a suitcase full of cheese: Fourme d'Ambert, Saint Nectaire, Salers, and enough tomme fraîche for several batches of truffade. The cheese monger laughed at me but she understood. Someday I'd like a summer house in the Auvergne just for local cheeses (and nice hikes).

^ posts by people who have learned how to live

I did what I said I would do and these are the rankings

1. the Amish one
2. the French one
3. the English one
4. the Spanish one