Blue Cheese for Newfags

[Anonymous No.12184553]

Anons, I can't eat blue cheese, it just makes me gag. The only one I have managed is Blacksticks Blue, which I can eat whilst holding my nose. How do I get into this wonderfully rich world of cuisine? Is there some entry level stuff for beginners.

[Anonymous No.12184556]

>>12184553
Try it again when you're not 12

[Anonymous No.12184563]

>>12184556
i'm 28

[Anonymous No.12184584]

>>12184553
>>12184563
lol you actually fell for the blue cheese meme? you probably think it's ok to eat raw fish too

[Anonymous No.12184589]

>>12184584
You realize the mold in cheeses doesn’t just magically disappear, right?

[Anonymous No.12184599]

>>12184584
i like the raw fish, yes

>>12184589
?

[Anonymous No.12184624]

bump

[Anonymous No.12184711]

>>12184553
Easiest way is to just use blue cheese as an ingredient, that way the flavour isn't overpowering and you can appreciate it.

Try using blue cheese and smoked bacon as a topping for a burger. Just don't treat it like normal cheese and drown the burger with it, it's supposed to compliment the flavour of the burger not overpower it

[Anonymous No.12184727]

>>12184711
I do sometimes like it in a pie under a suet crust or on a burger, for sure. I do hope to be able to eat it from a wheel with port one day though.

[Anonymous No.12184750]

>>12184584
Go eat your tendies, little one. They're getting cold.

[Anonymous No.12184764]

>>12184727
>a suet crust
Please tell me more.

[Anonymous No.12184821]

>>12184553
Blue really shines via contrasts. If you think about it, the polar opposite of blue is fresh, crisp fruit, or fragrant honey, a tart cold wine, or a tangy apricot spread. Far from being opposites, this is its natural home.

Get a few types of crackers, including sweet waffle crisps if you can, and fragrant honey, jams/preserves/marmalades, a tart apple, like granny smith, a sweet apple, like honeycrisp, maybe a ripe pear if you can find one, and a brut sparkling wine and maybe an oddball like a albarino. Step 1 with blue is to understand how it balances its opposites, and then way later after you fall in love with it, you can gay out with it and celebrate its excesses, using it to intensly magnify some flavors almost to excess.

[Anonymous No.12184854]

>>12184553
Blue cheese is really the bacon of cheese.

If you have any reservations, push the idea of contamination out of your mind (blue cheese has never hurt anyone) and enjoy the intense flavour of a proper cheese

[Anonymous No.12184965]

Just don't eat it if you don't like it.

Why are you so pathetic you need to eat something to seem sophisticated?

Would you eat dog shit if /CK/ told you to?

Grow a pair of balls and live your own life you faggot.

[Anonymous No.12184990]

>>12184965
Nah man, acquired tastes are some of the best tastes long term through life. When I was 8 I hated mushrooms because they were slimy and had a weird taste but thankfully I gave them a second, third, fourth, and fifth try. 12 year old me or even 18 year old me wasn’t a huge blue cheese fan, but now it’s one of life’s finer pleasures.

[Anonymous No.12185034]

>>12184821
Couldn't have said it better myself.

[Anonymous No.12185038]

>>12184821
this entire paragraph also explains why a pear & stilton salad with balsamic dressing is so good

[Anonymous No.12185123]

My mate puts blue cheese, cream, broccoli and potatoes in a soup/stew/chowder(?) And it's really good, you get the taste of the cheese and it'll help you build up your tolerance I guess.

[Anonymous No.12186231]

>>12184764
shit, sorry my reply is so late anon. Basically if I visit my mum she does a traditional english pie which is stewing beef, gravy, onion, guinness or wine depending on the spices and flavour and a thick suet crust that is literally three fingers deep. It is crispy on the outside but soft and fluffy just a half inch under and soaks up all the gravy beautifully. It is your pic related all over.

[Anonymous No.12186253]

>>12184821
thanks anon I will try. Only ever tried with a plain cracker to try and get all teh flabvour ans see what I am missing, but I will try this.

>>12184854
not fussed about that, it just tasted like a diaper in my mouth at the minute.

>>12184965
>aspiring to find the rich treasure trove of flavour that sits just below the sharpened tip of your cheese knife and intrepidly discovering whole new worlds of delight
>pathetic posing

>>12185123
cool anon, I tried it on a burger topping and in a beef pie but it was just a hint. Will give it a go.