Cheese: May 2009 Archives

I like blue cheese - on salad, as dip and with buffalo wings. However, there is a huge difference in a bottle of blue cheese dressing and a wedge of beautifully aged blue cheese - preferably Italian blue cheese. I honestly am lacking for any words to describe it. All I can say is that all blue cheeses are not made equally. The gorganzola from Italy strikes my fancy the best.

Which brings me to this statement: I have had an inexplicable craving for gorganzola cheese lately. No, more like a mad desire. I am lusting for the creamy tang of the blue veined monster that beckons me in my dreams.

I was in Costco the other day and finally gave into the urge. I purchased a 2lb wedge of BelGioioso Crumbly Gorganzola and I have been in a food heaven the last few days. It is not from Italy but it is made by an italain family who made it back it in the day in Italy.

I have had a buffet of varying salads loaded with my blue-eyed lover.

We grilled steaks and I had a large slice melted with butter over the top of my ribeye.

I have indulged in pears and pecans and walnuts and cubes of crumbly cheese.

Cheese and crackers. Crackers and cheese. *Sigh*

Trust me on this one. Go eat some cheese. This cheese. Then come back and tell me what you think.