seeking aged blue cheese

[LeeG]

I was given some Point Reyes Bay Blue from a recent foray into the big city and have to have more. Walmart doesn’t cover my blue cheese needs. Curious to hear what you all like in blue. My preference goes more to drier than gooey but it’s all good.

[oznabrag]

Melted over a good sourdough toast, with walnuts and diced garlic that have been pan-toasted in butter.


Maybe just the hint of wasabi.


Yeah.

[LeeG]

oh yeah

[Peerie Maa]

Dunno about blue cheeses from your side of the pond. Danish Blue was popular to the point of being mass-produced. I don't enjoy it as it is soo sharp as to grab the throat.
We have a newly designed Shropshire blue, which is actually a Scottish product, a red cheese like a cross between Stilton and Cheshire, which is OK. There is also Wensleydale blue, mild white and crumbly. St Agur is also available, a denser creamy blue that can sweat, so will not be to your taste.

[Jimmy W]

Target has some that I like here. I don't remember the brand. It is on the gooey side. When it gets near the expiration date they reduce the price to make it a good deal. The only time that I have been in the store since the pandemic was to get a flu shot. A sign at the door said masks were required, but that wasn't being enforced. I haven't gone back.

[elf]

Humboldt Fog

There are many good blue cheeses. Try them all, and watch your bank account carefully...

[jonboy]

Take a round of Stilton, scoop out a spoonful from the centre, pour in a glass of Port. put the scooped out bit , if you haven't already eaten it, back in as a plug, leave for a couple of months.
Traditionally a red or ruby Port, but since i discovered white Port its my preference.

[Paul Pless]

Humbolt Fog

bomb

[CWSmith]

I like to take those little (maybe 4 or 5 inch diameter) tortillas and spread some fresh salsa across them. I get salsa with a very fresh tomato flavor and just enough spice to make it interesting. Then I crumble some blue cheese over it and microwave them for about 30 seconds just to melt the cheese a little. Yum! It's my version of caprese salad.

[Rob Hazard]

I used to get nasty comments for melting blue cheese over toast in the lunch room at work. "Smells like old socks!"

[elf]

Over across Buzzards Bay there's a small hill, hardly 150' high, that sticks up along the coast. Of course, like with any other coastal place without hills, it's called Great Hill. There's a small dairy farm in a field at the base of it, right at sea level, that specializes in blue cheese. It's on the sharp side, unlike Humboldt Blue which is very smooth.

[elf]

Blue cheese melted over mashed potatoes is to die for.

[LeeG]

Humboldt Fog

There are many good blue cheeses. Try them all, and watch your bank account carefully...

yep, that one is a rich indulgence.

[Rob Hazard]

^ Is it called Great Hill Blue? I had some of that years ago. Good stuff! I think I bought it at Formaggio Kitchen in Cambridge.

[Todd Bradshaw]

We like blue cheese and sautéed mushrooms on burgers.

[elf]

^ Is it called Great Hill Blue? I had some of that years ago. Good stuff! I think I bought it at Formaggio Kitchen in Cambridge.

Check your nearest Hannaford.

[CWSmith]

We like blue cheese and sautéed mushrooms on burgers.

Respectfully, skip the mushrooms, sautee onions and add some pickled jalapeno slices.

[Peerie Maa]

Respectfully, skip the mushrooms, sautee onions and add some pickled jalapeno slices.

Either or. We don't put shrooms in burger buns, but do use them with onions and beef in a baguette.

[J.Madison]

I love the blue cheeses I've eaten in the UK. The french ones are a bit much, but those in the UK are lovely to me. Wish I could remember some of the names.

I wouldn't melt them over anything though.

Cheese might be the best culinary output of Britain, that and Welsh cider- in my opinion!

[Canoeyawl]

Take a look here: https://www.pointreyescheese.com/

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[Peerie Maa]

I love the blue cheeses I've eaten in the UK. The french ones are a bit much, but those in the UK are lovely to me. Wish I could remember some of the names.

I wouldn't melt them over anything though.

Cheese might be the best culinary output of Britain, that and Welsh cider- in my opinion!

Wikki is our friend. I've not heard of 3/4 of these

• Bath Blue – made by The Bath Soft Cheese Co. in Kelston outside Bath.
• Barkham Blue – creamy and rich blue cheese with a mouldy rind.^[3]
• Beenleigh Blue – thin-rinded, unpressed soft blue cheese made from organic unpasteurised ewe's milk produced in Ashprington, Devon County, England.^[4][5]
• Birdwood Blue Heaven^[3]
• Blacksticks Blue^[3]
• Blissful Blue Buffalo^[3]
• Blue Monday – named after the song by New Order, it is a cube-shaped cheese.^[6] It is now known as Blue Murder.
• Blue Murder – a cube-shaped cheese made by Highland Fine Cheeses, Tain. It was formerly known as Blue Monday.
• Brighton Blue Mellow creamy blue cheese using cow milk - Sussex High Weald Dairy
• Brighton Ewe Mellow creamy blue cheese using sheep milk - Sussex High Weald Dairy
• Buxton Blue (Protected Designation of Origin, currently not produced^[7])
• Royal Blue Waxed cheese,(Produced by Cheshire Cheese Company)
• Cheshire Blue^[8]
• Cornish Blue – from Cornwall in the United Kingdom, and is made by the Cornish Cheese Company at Upton Cross.
• Devon Blue – a creamy blue cheese made by the Ticklemore Cheese Company using pasteurised cows milk, it is aged for four months.^[9]
• Dorset Blue Vinney (Protected Geographical Indication)^[10] – a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows' milk. It is a hard, crumbly cheese.
• Dovedale (Protected Designation of Origin) – a full-fat semi-soft blue-veined cheese made from cow's milk. It is from the Peak District of Great Britain.
• Dunlop Scottish cow's mild cheese

[Peerie Maa]

And the rest

• Dunsyre Blue^[11]
• Exmoor Blue (Protected Geographical Indication)^[3]
• Harbourne Blue – has a crumby, dense and firm texture with 48% fat content.^[12] It is a goat's cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon,^[13] near Totnes. It is made by hand by using local milk.^[14]
• Harrogate Blue^[15]
• Isle of Wight Blue^[16]
• Kentish Blue – made by the Reynolds family on a farm near Staplehurst.
• Lanark Blue – Scottish blue cheese made from pasteurised sheep's milk.^[17]
• Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind,^[18] much like Brie, and was inspired by French cheeses. Production ceased in 1992.
• Oxford Blue^[19]
• Perl Las – Welsh blue cheese made by Caws Cenarth. Strong and creamy. Gold medal winner at the World Cheese Awards 2015 in France.
• Radden Blue^[11]
• Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow’s milk. Winner of the Best British Cheese award at the 2020 Virtual Cheese Awards^[20]
• Ribblesdale Blue Goat^[11]
• Shropshire Blue – blue cheese made from pasteurised cows' milk that is prepared using vegetable rennet.
• Stichelton – English blue cheese similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet.^[21]
• Stilton (Protected Designation of Origin) – English cheese, produced in two varieties: the blue variety is known for its characteristic strong smell and taste. The lesser-known white Stilton cheese is a milder, semi-soft cheese.
• Strathdon Blue – soft, strong tasting blue cheese made from pasteurised milk in the Scottish Highlands by Highland Fine Cheeses, Tain.
• Trefaldwyn Blue - A bold and creamy blue cheese, made from Pasteurised Welsh cows milk. Produced by hand in small batches to maximise taste. Produced by Trefaldwyn Cheese Ltd, Montgomery
• Blue Wensleydale – crumbly, moist cheese produced in Wensleydale, North Yorkshire, England.
• Yorkshire Blue^[22]

[birlinn]

Wikki is our friend. I've not heard of 3/4 of these

Tried the Dunlop.
A bit rubbery.

[David G]

Humboldt Fog

There are many good blue cheeses. Try them all, and watch your bank account carefully...

I will occasionally splurge for some Rogue River Blue. A local product that was the first U.S. cheese to win the World Cheese Awards #1 medal.

[John Meachen]

One of our local blue cheeses is Binham blue,I doubt much of it escapes the county boundary.Much easier to find Stilton and it works with all sorts of things.I have taken to adding a slice of it to the surface of a sweet pepper stuffed with mushroom and onion when baking the pepper.

[SKIP KILPATRICK]

Maytag Blue Cheese, from Newton Iowa! https://maytagdairyfarms.com/

It is fantastic!

[SKIP KILPATRICK]

The Officer's Club at Ft. Belvoir in Virginia has the best blue cheese salad dressing recipe I have ever tasted! Some kind of magic mixed into it!

[Todd D]

Cambozola.

[jonboy]

As above about Danish Blue....aweful..smells weird , tastes unlike any other classic Blue, but it has a hard act to follow the Stiltons , Gorgonzola, Roquefort, but it is a mass produced inseminated blue and not naturally infected. watch out for wire lines in any blue, its a way of speeding up the culture spread.
But, I used to think the worst cheese in the world was Edam, Gouda, until I went to a cheese specialist in Leiden IMMSMW So maybe I should go to Copenhagen and find someone, like the Dutch shop, who will go ...." What! That rubbish isnt Danish Blue , mass produced crap! This is Danish Blue... " In the meantime I avoid the supermarket variety.

[elf]

Take a look here: https://www.pointreyescheese.com/

28140FD3-7B7E-43F2-A65A-2AB4B877939E.jpg

Good price, too.

[StevenBauer]

We’ve got a fantastic cheese shop up on Munjoy Hill but I haven’t been since the Pandemic started. Maybe soon.

[David G]

We’ve got a fantastic cheese shop up on Munjoy Hill but I haven’t been since the Pandemic started. Maybe soon.

We had a great one not far from here. Sadly, the pandemic is putting them out of business. Last day was day, I believe.

[Old Dryfoot]

Can't help you with the cheese but get thee to a streaming service and watch "The Big Cheese" it's an episode of the Britcom Chef!.

[Canoeyawl]

Good price, too.

I know the dairy source...
Great people, they take good care of their cows, which graze the eastern shores of Tomales Bay

[LeeG]

Take a look here: https://www.pointreyescheese.com/

28140FD3-7B7E-43F2-A65A-2AB4B877939E.jpg

I’m tempted to get a 6lb round.