Skip to main content

Formaggio Fridays: Beautiful Bleus

Bleus, beautiful bleus...we tried a handful of different bleus before picking a favorite. Bleus are created by introducing a mold from the genus Penicillium - either Penicillium Roqueforti or Penicillium Glaucum during the cheesemaking process and an additional step in the aging process called “needling" that gives the bleus that distinctive veining.

Here's what we tried...

Point Reyes Blue: This was sweet with a strong punch of bleu.

Rogue River Blue:  Rogue River blue cheese is wrapped in grape leaves that have been macerated in pear brandy. Yes, it is as divine as it sounds. I loved the creaminess that was dotted with some crunch though I'm still not sure what that was - exactly. It reminded me of the forest with hints of evergreen, sweet berry notes, and some musty nuttiness.

Cambozola: This German cheese combines the richness of Camenbert with the sharpness of Gorgonzola.  It's one of the mildest blue cheeses and just about won my boys' hearts.

Castello: From Denmark. That already makes it a winner with my boys - their Zia Rikke is in Denmark...Ms. Ulla is from Denmark. I've heard it called "the gateway blue," a bleu cheese for people who think they don't like bleu cheese. It's reminiscent of cream cheese with a little salty tang. And it was definitely the winning bleu for my caseophiles-in-training.

Slice of pear + a slab of bleu = Formaggio Friday bliss


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas