A Fourth Visit to the Cheese Counter: Feeling Blue
This week, I happened to notice a few varieties of blue cheese at the cheese-monger’s counter in my market. I just couldn’t resist taking two hunks home to sample.
These are the results:
1) Cambozola — this is a wonderfully rich blue-veined cheese. Ironically enough, I remarked to the cheese-monger that it looked “like a blue version of Brie,” only to find out that it is sometimes called that! It has a moldy rind similar to Brie, and the same creamy consistency with the flavor of Camembert and Gorgonzola, hence the name?
I think this will be going on my cheese platter permanently. I would serve it with grapes and on slices of crusty baguette for a quick snack or appetizer. Melt the cheese a bit under the broiler, and I’m in heaven!
2) Salemville Smokehaus Blue — this is a classic, crumbly blue cheese. It would be a great topper for steaks or salads and as a garnish to spicy chicken wings. This would also be delicious in a quiche or as a topper for a baked potato. Yum!