Blue Vein cheeses

[eas11]

I always thought I didn't like blue cheeses, probably because I didn't like the looks of it so I stayed away! I've recently had two excellent dishes with blue cheeses- a wonderful fettuccine alfredo and a crostini with melted cheese. So now I'd like to ask advice on how to start cooking and serving vein cheeses. Suggestions for types to buy, simple recipes with mild cheese flavors? A good choice for a cheese board?
TIA for helping me develop my taste for the Blues!!
Ellyn

[bijoux22]

Ellyn, I love the cheeses in the blue family. This past weekend I bought a very creamy blue and served it with ginger snaps. We have a few wonderful cheese shops in Hartford County that carry an incredible variety of cheeses. They always encourage you to try something new and have great ideas on serving the cheese. Oh, and they are absolutely right about serving cheese at room temperature, it makes a big difference in the flavor.
Cheryl

[memartha]

Ellyn,

You should check out Formaggio Kitchen on Huron Ave. in Cambridge. There is also a South End Formaggio on Tremont St. in Boston. The staff is very knowlegeable about all cheeses and will certainly let you try as many as you can handle! If you tell them you are looking for a mild blue cheese, they may suggest Saga Blue (very creamy, low on the intensity scale!) or another cow's milk blue cheese (I love gorgonzola). It seems that some of the sheep's milk blues as well as the more aged blues have that really strong, "blue" taste (which I also love). I hope this helps. Enjoy! Martha

[eas11]

Thanks Martha! I'll check it out when I'm in Cambridge next week. Happy New Year!
Ellyn