I'm making a ginger, macadamia nut salad that you're supposed to top with Roaring Forties cheese. I've Googled this cheese (can't get it where I am) looking for a good sub. It's described as a creamy, moist cheese with Roquefort and Gorgonzola as possible subs. The recipe says to "arrange the cheese on top of the salad". It doesn't say to crumble the cheese. According to my deli, Roquefort and Gorgonzola are too creamy to crumble and they suggested I use Danish Blue.

My question is...has anyone tried Roaring Forties blue cheese, and if so, can you describe the texture and how you'd "arrange" it on top of a salad?

Thanks.