Looking for Blue Cheese Suggestions

[Amandarama (Amanda)]

Rogue does a smoked blue that is one of my favorites. I am also partial to Jasper Hill Farms Bayley Hazen Blue.

[Phoenikia]

I love trying Blues.
In the States, I like Maytag.

In Canada, most recently, I’ve bought dolce latte Gorgonzola, and a small wedge of something more unusual and I’m forgetting the name right now.

I buy Roquefort occasionally.

I used to buy Cambazola (more when I shopped at Costco), Bresse Blue, St Agur.

[MaxEntropy]

There’s also Gorgonzola Cremificato…it takes Gorgonzola to “11”. Creamy, you serve it with a spoon.

[biondanonima]

Inspired by this thread, I grabbed a wedge of Cashel blue at Murray’s when I was in Grand Central the other day. It’s Irish - a Kerrygold product I believe. Very delicious! The outer edge has a cultured butter flavor while the interior is tangy and salty with mild funk. Would be a good gateway cheese for those unsure about blue.

[Smaiolini (Steve Maiolini)]

I believe the other one is Bay Blue. Very different and very good. Btw, Trader Joe’s Carrie’s the original blue for a very good price, I think around $6 a piece.

[shrinkrap]

I think you may be right! Welcome and thanks!

[Phoenikia]

I like Cashel Blue, a lot!

[Phoenikia]

Feeling blue: drug dealer’s ‘love of stilton’ leads to his arrest

[Harters (John Hartley - a culinary patriot eating & cooking in Northwest England)]

@biondanonima

I grabbed a wedge of Cashel blue at Murray’s when I was in Grand Central the other day. It’s Irish - a Kerrygold product I believe.

It may be marketed where you by Kerrygold but it is very much a small production farmhouse cheese. It’s one of the cheeses sold in the UK by Neals Yard Dairy (which has a shop in London but also sells across the UK by its online facility). This is from the shop’s website:

"When Tipperary farmers Louis and Jane Grubb created Cashel Blue in the 1980s, there were very few soft blue cheeses being made on the British Isles and no blue cheese at all being made in Ireland. So, in their embrace of blue mould, the Grubbs metaphorically broke the mould. Theirs remains very much a family operation: Cashel Blue is made in a purpose-built dairy designed by Louis’s brother Brian, and the couple’s daughter Sarah and son-in-law Sergio now oversee the business. All of the milk used to make this richly creamy cheese (which is named after a nearby landmark, the Rock of Cashel) comes from within a 25km radius of the farm, including the Grubbs’ own herd of pedigree Friesians. "

[biondanonima]

@Harters

All of the milk used to make this richly creamy cheese (which is named after a nearby landmark, the Rock of Cashel) comes from within a 25km radius of the farm, including the Grubbs’ own herd of pedigree Friesians. "

Very cool!

[BigWoodenSpoon (Angela T Carlson)]

I work in a cheese & wine shop. Yesterday a cheese rep came by and we tried an Italian buffalo milk blue. Not quite as creamy as the St. Agur, but close and lots of layers of flavor. We’re in the middle of revamping our blue cheese selection, so I’m looking forward this new one and hopefully bringing back the Cashel Blue. Roquefort has special associations for me since my Mom makes an amazing dressing for our holiday meal with it.

[charliemyboy]

I second St. Augur. Hands down my favorite blue cheese!

[Olunia]

Would you care to share the blue cheese recipe?
There is a salad dressing thread. It would be nice for you to share there so others that are not on this thread might enjoy.
Also here because it has to do with blue cheese?

Here’s the link to the favorite salad dressing thread if you wish to share:

Your favorite salad dressing recipe, please!

I’m a good cook. I can make all kinds of things, but I seem to have been born without the salad dressing gene. I make simple vinaigrettes, but they are always too vinegary or too bland or too whatever. I’ve read a million recipes, I use quality ingredients, so I don’t know why I have a problem! Yesterday, at a pub in Sonoma, I had a fantastic salad that was just mixed halved cherry tomatoes with olive oil, vinegar, fresh basil and sea salt. It was perfect. Could I duplicate it at home? I doubt i…

[Olunia]

@charliemyboy,
Aside from blue cheese we have something else in common - Afghan cuisine.

[richb51]

point reyes original blue is an excellent blue. Quite a bit different but also very good is gorgonzola dolce. Can’t go wrong with either.

[chienrouge]

The Carr Valley Wisconsin stuff is great

[Wtg2Retire]

Please do share your Mom’s recipe for the amazing dressing with the Roquefort. I lost my favorite recipe and am trying to find one to replace it.

[MunchkinRedux]

@Wtg2Retire:

I’m not @BigWoodenSpoon, but here’s an old one from Tyler Florence which is terrific:

1/2 c. mayo
1/2 c. + 1-2 T. good blue cheese (Maytag, for instance)
1/4 + 1-2 T. whole buttermilk
1/8 t. fresh squeezed lemon juice
1/4 t. Worcestershire sauce
1/4 t. kosher salt
1/8 t. celery seed
10 cranks (+/-) freshly ground black pepper

Pulse everything in a food processor to desired texture. If you like, whisk in a few more chunks of blue cheese after processing for a chunkier texture.

[celeryvictor]

I’ve tried many different blues over the years, including Pt. Reyes, Stilton, St. Agur, various Spanish and Italian blues, etc., and enjoy many of them. When I was in Montreal a few years ago, I found there was a large variety of blues just from that immediate area. Still, none beat Roquefort to my taste. Of course it all comes down to personal preference. Very important to try them all at room temperature if possible – of course that goes for just about all cheese.

[Wtg2Retire]

@MunchkinRedux

1/2 c. mayo
1/2 c. + 1-2 T. good blue cheese (Maytag, for instance)
1/4 + 1-2 T. whole buttermilk
1/8 t. fresh squeezed lemon juice
1/4 t. Worcestershire sauce
1/4 t. kosher salt
1/8 t. celery seed
10 cranks (+/-) freshly ground black pepper

Pulse everything in a food processor to desired texture. If you like, whisk in a few more chunks of blue cheese after processing for a chunkier texture.

@MunchkinRedux, thank you so much.