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/ck/ - Food & Cooking

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File: 126 KB, 833x625, BlueCheeseVarieties-Storybo.jpg [View same] [iqdb] [saucenao] [google]
10121959 No.10121959 [Reply] [Original]

What is the best type of blue cheese?

>> No.10121970

Stilton

>> No.10121974

I'm allergic to penicillin. Wish I could eat this shit and not die.

>> No.10122056
File: 2.31 MB, 2073x1387, Cambozola.jpg [View same] [iqdb] [saucenao] [google]
10122056

>>10121974
Sorry to hear that, Cambozola is a godly cheese.

>> No.10122070

Kraft

>> No.10122076

>>10121974
Thank god I'm only mildly allergic to molds.

I get red, itchy, and some minor swelling; but I can tolerate it in small amounts.

>> No.10122092

>>10121974
Maybe you should produce niche cheeses made with other types of mould

>> No.10122139

>>10121974
Its not the same thing retard.

>> No.10122150

>>10121974
You can eat it.

>> No.10122645

>>10121959
Maytag Blue

>> No.10122696

Bleu d'Auvergne

>> No.10123259

>>10121974
You can.

>> No.10123265

>>10122645
Got some the other week and it was pretty good.

>> No.10123307

>>10121974
I'm not sure if this is a thing, I'm allergic to penicillin and I can eat the fuck out of blue cheese

>> No.10123949

>>10121959
Stilton, every fucking time.

>> No.10123992

>>10123307
>>10122150
>>10122139
Well shit. That's just what everyone told me growing up, but I hope you guys are right. I'd probably talk to a professional first though.

>> No.10124006

There is no Best. It's subjective, a matter of preferrence. MY favorite is Cambozola.

>> No.10124008

>>10122092
*mold

>> No.10124011

>>10121959
All of it. in mah mouth

>> No.10124067

what are some key differences among bleu cheese? i havent yet because i still need to move out but i plan on becoming a major cheese snob

>> No.10124071

The funkier the better imo

>> No.10124089

>>10124067
Well I'm not a cheese snob but if you just get a bunch of different types you'll quickly notice that some of them have stronger smell and flavor, some are more salty etc.

>> No.10124133

>>10123992
Penicillium roquefortii, the species used in blue cheese, does not produce penicillin.

>> No.10124159

>>10121959

I like Shropshire very much, think I had Valdeon once, was very good. Roquefort is just a little over the top to be really enjoyable for me. Would like to try some good American cheese. Does anyone know where to get/order some in Europe at a reasonable price?

>> No.10124168

>>10121974
>>10123307
this.
it's not the same penicillin
last time i took amoxycillin it made me shit blood for three days
last time i ate blue cheese i was in heaven

>> No.10124172
File: 271 KB, 1247x850, Blacksticks Blue.jpg [View same] [iqdb] [saucenao] [google]
10124172

>>10121959
pic related is GOAT blue cheese imho

>> No.10124419

>>10124067
The differences run the gamut as far and wide as the differences between "normal" cheeses.

>> No.10124449
File: 48 KB, 450x340, 39c72b4a270268eca1bf3985e4cdf321.jpg [View same] [iqdb] [saucenao] [google]
10124449

Caveman Blue is the only correct answer

>> No.10124459

>>10121959
gorgonzola

>> No.10124661
File: 1.99 MB, 332x263, 40a4db5d83fd7249cb10ec047405502e4c8d433f62c3385c17c76a1f43b2335a.gif [View same] [iqdb] [saucenao] [google]
10124661

Top three in order

1. Fucking Roquefort
2. Mont Enebro
3. Rouge River

All three, different styles, but the pepper notes in Roquefort are outstanding. The method of making Mont Enebro involves adding the bacteria to the outside only, not using copper rods to pierce the cheese, and it ages well. Rouge River because it's a great middle of the road bleu.

>> No.10124679

>>10121974
cheese have fucking antibiotics in them now? Have I been b8ed or ar you just an amerimutt?

>> No.10124682

>>10121959
They all have unique characteristics and each person's taste & experience is subjective thus attempting to define one which is "best", with no further qualification, is nonsensical.

>> No.10124689

>>10124067
>i plan on becoming a major cheese snob

Well for a start, stop calling it "bleu cheese". Either you're speaking English in which case it's "blue cheese", or you're speaking French in which case it's "fromage bleu".

>> No.10124692

>>10121959
All of em that are artisan tier.

>> No.10124695

>>10124679
Yes?

>Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.

>> No.10124698

>>10121970
fpbp

>> No.10124709
File: 97 KB, 976x549, clawson.jpg [View same] [iqdb] [saucenao] [google]
10124709

>>10124698
There is absolutely nothing wrong, and a lot of things very very right, about a good Stilton.

Other blue cheeses are also fine.

>> No.10124771
File: 105 KB, 675x1200, 1517538682238.jpg [View same] [iqdb] [saucenao] [google]
10124771

>>10121959
Can someone explain this to me?
I used to eat blue cheese sandwiches daily for 2-3 years until one day it tasted weird and revolting. Got a different brand from a different store, still had that bad taste. Haven't had any since.

>> No.10124776
File: 379 KB, 640x480, lucyfred.png [View same] [iqdb] [saucenao] [google]
10124776

>>10124006

I like Maytag or whatever is the cheapest at the time

Bleu Cheese, soooo good

>> No.10124783

Castlello

>> No.10124811
File: 24 KB, 599x357, 1517505610726.jpg [View same] [iqdb] [saucenao] [google]
10124811

>>10121974
>>10122139
>>10124168
>>10124679
i'm deadly allergic to penicillin and i eat tons of blue cheese. however, it actually is made with the same culture as is used to produce penicillin. same with brie. the enzymes in cheese break it down, so many people with injected penicillin sensitivities don't have a problem with it. other people have allergies specific to the mold and still have reactions, but it doesn't necessarily correlate to a penicillin allergy.

>> No.10124835

>>10121959
roquefort imo, all are gud tho

>> No.10125270

>>10121959
i second stilton and bleu d'auvergne,
bleu des basques and saint agur would be other favorits of mine.

>> No.10125308
File: 25 KB, 300x272, 6adb99fbd047ec9fdeb3cb2e07bd7b64.jpg [View same] [iqdb] [saucenao] [google]
10125308

Niva

>> No.10125340
File: 29 KB, 301x351, věčný Pepík.png [View same] [iqdb] [saucenao] [google]
10125340

>>10125308
toto

>> No.10125420

>>10124008
* mould

>> No.10125431

Roquefort, still the king of blues. But I'd like to put in a good work for St. Agur, an amazingly creamy blue.

Here in there US, there is an Amish line of blues called Salemville, and while they're not as good as the classics, they're really affordable, smoky, and stand up well to cooking and when mixed into sauces.

>>10124449
Rogue Creamery does brilliant cheeses. I wish they had more output/distribution.

>> No.10126478
File: 12 KB, 225x225, Saint Agur.jpg [View same] [iqdb] [saucenao] [google]
10126478

>>10121959
Of those my faves are Valdeon, Shropshire and Roquefort.

Saint Agur is my all time favorite though, at room temp it gets gooey and melty and is GOAT on toast with onion jam.

>> No.10126727

Stichelton is the highest exponent of the form.

>> No.10126738

>>10126478
Have you tried the spreadable st. Augr? Shits like crack and makes an amazing dip