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/ck/ - Food & Cooking


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File: 41 KB, 400x300, roquefort.jpg [View same] [iqdb] [saucenao] [google]
11608012 No.11608012 [Reply] [Original]

I wanna start getting into blue cheese. I do like Roquefort so far, but the smelly sockness is putting me off other blue cheeses, I could probably brute force myself into liking it though. What blue cheeses do you recommend for beginners?

>> No.11608018

>>11608012
Roquefort is my favorite so I don't really know where to go from there

>> No.11608054
File: 130 KB, 409x420, queso-monte-enebro.jpg [View same] [iqdb] [saucenao] [google]
11608054

>>11608012
St. Agur is nice. Its a nice triple creme blue. Very rich.
>pic unrelated but good.

>> No.11608058

>>11608012
Pimento: Yay or nay?

>> No.11608060

>>11608012
This is a pretty entry level blue cheese. Nothing too fancy, but it doesn't have the sock smell of roquefort.

>> No.11608067

>>11608060
https://en.wikipedia.org/wiki/Castello_cheeses

>> No.11608200

>>11608012
Try it with very small amounts on baguette. It's good but it's an acquired taste.

>> No.11608567

>>11608012
Cambozola is a good entry level blue cheese.
My favourite is Blacksticks Blue. It's not too strong, but a nice full flavour, and very creamy.

>> No.11608633

Danablu/Bavariablu