I go through phases where I absolutely crave various foods. My current
craving is bleu cheese. I've got like five or six different varieties in
the fridge right now.

I'm just curious what everyone's favorites are?

So far, I think I like the Danish and US Amish bleus over the British
Stilton or French cheeses.

Lobster Man wrote:
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

The spanish mirableu, hands down, my absolute favorite
it's made with a sheep's milk. Milk, creamy, tangy. delicious

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

"Lobster Man" wrote in message

> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

I think I'm primarily partial to Maytag blue. I have tried blues from the
Rogue Creamery in Oregon, but I still prefer the Maytag blue.

"Lobster Man" > wrote in message
...
>I go through phases where I absolutely crave various foods. My current
>craving is bleu cheese. I've got like five or six different varieties in
>the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

I have these same cravings. My bleu cheese one just kicked in again.

I prefer the Danish varieties I have tried. My favorite lately is just
a crisp salad with crumbled bleu cheese and a light vinaigrette. I
find I need very little dressing when I use bleu cheese. I love
mushrooms with this salad, and a few chopped black olives and
sweet onion bits.



--
Posted via a free Usenet account from http://www.teranews.com

On Sat, 02 Dec 2006 23:06:36 -0700, Lobster Man >
wrote:

>I go through phases where I absolutely crave various foods. My current
>craving is bleu cheese. I've got like five or six different varieties in
>the fridge right now.
>
>I'm just curious what everyone's favorites are?
>
>So far, I think I like the Danish and US Amish bleus over the British
>Stilton or French cheeses.

My absolute favorite is French: Fourme d'Ambert. Next I like Italian
Gorgonzola dolce, French Roquefort (the Papillon brand is especially
good) and a specialty from Savoie which is difficult to find,
Reblochon bleu.

Nathalie in Switzerland

In article >,
Lobster Man > wrote:

> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

Brie is #1 followed closely by cream Havarti.
Munster cheese is next followed by a good, ripe Monterey Jack.

I'm not overly fond of Bleu and prefer Camembert to it.

Munster makes a really excellent cheese log.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Stilton! Second to that, probably Maytag bleu.

And I must say, althought I usually prefer mine straight-up (with no
additions like cranberries, etc.), I found an amazing stilton with
carmelized onions at Trader Joe's.

Enjoy your "Bleu Period"! (OK, somewhat bad joke...)

Kris


Lobster Man wrote:
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

On Sat, 02 Dec 2006 23:06:36 -0700, Lobster Man >
wrote:

>I go through phases where I absolutely crave various foods. My current
>craving is bleu cheese. I've got like five or six different varieties in
>the fridge right now.
>
>I'm just curious what everyone's favorites are?
>
>So far, I think I like the Danish and US Amish bleus over the British
>Stilton or French cheeses.


Roquefort is the queen of blues for me and I adore Stilton, too.


http://www.foodsubs.com/Cheblue.html

This page lists a lot of different blues. Look up your favorites, read
their descriptions and then you might be able to branch out to try
some other blues if you have a well-stocked cheese monger nearby

Boron

At our place we like the Danish blue cheeses for their pleasing bite at
(usually) more reasonable prices than the French roquefort. At its best
roquefort is unequalled imo, but way too expensive for frequent
consumption.

Recently we tried something called Cambozola from Germany, a mild and
creamy combination of Camembert and Gorgonzola. Very nice, but it
didn't have quite as much blue cheese kick as I would have preferred.

Bob
====================
In article >,
says...
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.
>

Horses for courses surely ? There can't be a 1 cheese fits all in my
mind. Danish Blue spread thickly on fresh baguette is wonderfull as a
snack, ripe Stilton with port at the end of nice meal is sublime, in
between you can fit in all the rest depending on circumstance and budget.

Steve

Lobster Man wrote:
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

Lobster Man wrote:
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.


Favorite? Danish Rosenborg Blue, in the big, round wheel configuration.
Most roqueforts.
Many gorgonzolas are OK.
I don't like Maytag blue. There's a strange flavor to it.
There's a nice Spanish blue whose name I can't recall.

gloria p

http://www.amazon.com/Roaring-Fortie.../dp/B0000D9N6V

This is the best blue cheese I've ever had if you're looking for a
creamy, sweeter blue. It's available at local gourmet markets where I
live in Seattle, but you can order it too.

"Ham Sulu" > ha scritto nel messaggio
...
> http://www.amazon.com/Roaring-Fortie.../dp/B0000D9N6V
>
> This is the best blue cheese I've ever had if you're looking for a creamy,
> sweeter blue. It's available at local gourmet markets where I live in
> Seattle, but you can order it too.

Ohhhhhhhhhhhhhhhhhhhhh! It's very similar to our "Gorgonzola cheese"!!!
Indeed!
They say that in Gorgonzola cheese live worms !!! I don't know if it is real
..

--
Kisses
Pandora

Lobster Man wrote:

> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

There's some very good stuff coming out of Oregon, these days, very
strongly flavoured, took me few bites to appreciate it, was stronger
than the danish or french blue i often buy.
--
JL

Lobster Man > wrote in news:XPtch.86531$Vu4.70984
@newsfe10.phx:

> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese.


> I'm just curious what everyone's favorites are?
>


Roquefort and Valdeon.

(I've never understood the phrase "bleu cheese". Surely it should be
either "blue cheese" or "fromage bleu"?)

K

In article >,
Lobster Man > wrote:

> I'm just curious what everyone's favorites are?

Maytag blue for me, too. I don't care for blue cheeses with a lot of
bite; Maytag just seems creamier to me.

sd

In article >,
sd > wrote:

> In article >,
> Lobster Man > wrote:
>
> > I'm just curious what everyone's favorites are?
>
> Maytag blue for me, too. I don't care for blue cheeses with a lot of
> bite; Maytag just seems creamier to me.
>
> sd

Where do you get it? Anyplace special? Sounds like something I could
tolerate.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

Melba's Jammin' wrote:
> In article >,
> sd > wrote:
>
>
>>In article >,
>> Lobster Man > wrote:
>>
>>
>>>I'm just curious what everyone's favorites are?
>>
>>Maytag blue for me, too. I don't care for blue cheeses with a lot of
>>bite; Maytag just seems creamier to me.
>>
>>sd
>
>
> Where do you get it? Anyplace special? Sounds like something I could
> tolerate.

I saw Maytag at Wild Oats in the Phoenix area. Don't know if the chain
carries the same selection nationwide....

So far, my fav seems to be an Amish bleu with the Smithfield label. I
have yet to try some that have been suggested here.

Thanks to everyone that has offered a suggestion!

This of course raises the question of whether the Maytag blue will
change in any way once the takeover by Whirlpool is complete. Hopefully
they'll carry the Maytag name forward; Whirlpool blue just doesn't have
the same ring to it.

Also, do any of you Maytag blue aficionados spring for the extended
warranty? I never buy them, but when a product is cheesy to begin with,
it may be worth it, no?

Bob ;-)
============================
In article >,
says...
> In article >,
> Lobster Man > wrote:
>
> > I'm just curious what everyone's favorites are?
>
> Maytag blue for me, too. I don't care for blue cheeses with a lot of
> bite; Maytag just seems creamier to me.
>
> sd
>

yetanotherBob wrote:

> Also, do any of you Maytag blue aficionados spring for the extended
> warranty? I never buy them, but when a product is cheesy to begin with,
> it may be worth it, no?

I had a problem with excess ammonia smell. It was under
warranty, and they were really good about it. They sent a
guy out within the week and he fixed it. The only problem
was I had to miss a day of work.

--
Reg

In article >,
says...
> > Maytag blue for me, too. I don't care for blue cheeses with a lot of
> > bite; Maytag just seems creamier to me.
> >
> > sd
>
> Where do you get it? Anyplace special? Sounds like something I could
> tolerate.
>

Why would you buy something that you can just tolerate?

But Maytag is indeed very good. I also recommend gorgonzola dolce which
is a bit more powerful but for blue cheese lovers is a real treat.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Lobster Man" > wrote
> So far, my fav seems to be an Amish bleu with the Smithfield label. I have
> yet to try some that have been suggested here.
>
> Thanks to everyone that has offered a suggestion!

Lobster man, your name makes me hungry!



--
Posted via a free Usenet account from http://www.teranews.com

Count me with the Maytag lovers. I like the stronger blues in tiny
amounts. Maytag is the blue I can put on any salad, use in any recipe
or just eat with walnuts.


http://www.maytagdairyfarms.com/aspx/welcome.aspx


--Lia

yetanotherBob wrote:
> This of course raises the question of whether the Maytag blue will
> change in any way once the takeover by Whirlpool is complete. Hopefully
> they'll carry the Maytag name forward; Whirlpool blue just doesn't have
> the same ring to it.
>
> Also, do any of you Maytag blue aficionados spring for the extended
> warranty? I never buy them, but when a product is cheesy to begin with,
> it may be worth it, no?
>
> Bob ;-)


I'm going to be sorry, but you're kidding, right?

The only relationship to Maytag appliances is Maytag Blue Cheese was
founded by the son of the appliance guy. I think.

http://www.maytagdairyfarms.com/aspx/bluecheese.aspx

In any event, Whirlpool didn't buy out Maytag Blue. Sorry. Being a
loyal Iowan, Maytag is my favorite blue cheese, also. No contest.


(I don't own any Maytag appliances, although I do have two Whirlpools -
Whirlpool owns Maytag, Kitchenaid, Jenn-Air and one other brand, at
least. I love my Whirlpool oven and especially the refrigerator.)

N.

Why sorry? Indeed, I was just kidding. I guess you didn't notice the
little winky-smiley thingy next to my name; e.g., ;-)

I just can't resist juvenille puns like that. For example, I inquired
on another NG as to whether I could grill some Coleman beef burgers on
my Weber grill without voiding the warranty. I got a chuckle out of the
thought, some NG readers got it, some didn't. We all survived and moved
on, far as I know...

But I did learn something this time: you don't kid around about Maytag
cheese with a loyal Iowan! I'll try to keep that in mind. Any pork,
beef, corn or soybean sensitivities that I should be aware of? :-)

Bob
======================
In article .com>,
says...
>
> I'm going to be sorry, but you're kidding, right?
>

yetanotherBob wrote:
> Why sorry? Indeed, I was just kidding. I guess you didn't notice the
> little winky-smiley thingy next to my name; e.g., ;-)
>
> I just can't resist juvenille puns like that.


Well, *I* got it. Do I get extra smooches for that?
--Lia

In article >,
Peter A > wrote:

> In article >,
> says...
> > Where do you get it? Anyplace special? Sounds like something I could
> > tolerate.
> >
>
> Why would you buy something that you can just tolerate?

Because every once in a while I buy something based on another's
preference and if I can get *some* enjoyment from it, well, I like that
idea a lot.
>
> But Maytag is indeed very good. I also recommend gorgonzola dolce which
> is a bit more powerful but for blue cheese lovers is a real treat.


--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

Roquefort (with a Bordeaux, e.g., medoc)


"Lobster Man" > wrote in message
...
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

Oh pshaw, on Mon 04 Dec 2006 04:54:38p, hob meant to say...

> Roquefort (with a Bordeaux, e.g., medoc)
>
>
> "Lobster Man" > wrote in message
> ...
>> I go through phases where I absolutely crave various foods. My current
>> craving is bleu cheese. I've got like five or six different varieties in
>> the fridge right now.
>>
>> I'm just curious what everyone's favorites are?
>>
>> So far, I think I like the Danish and US Amish bleus over the British
>> Stilton or French cheeses.

I like the relatively inexpensive Treasure Cave Blue Cheese. It suits most
of my needs and taste. There a few others I would turn down, but this one
I buy repeatedly.

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

In article >,
says...
> yetanotherBob wrote:
> > Why sorry? Indeed, I was just kidding. I guess you didn't notice the
> > little winky-smiley thingy next to my name; e.g., ;-)
> >
> > I just can't resist juvenille puns like that.
>
>
> Well, *I* got it. Do I get extra smooches for that?
> --Lia
>
Absolutely! C'mere.

Oh wait, what's the thingy for smooches? Hmmmm...

Can you settle for a couple of extra winky-smiley thingies until I can
research that?

;-) ;-)

Bob

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> I like the relatively inexpensive Treasure Cave Blue Cheese. It suits most
> of my needs and taste. There a few others I would turn down, but this one
> I buy repeatedly.

I'm a big fan of Point Reyes blue cheese. Yummy stuff that never lasts
long around here.

Sometimes for a treat we have Cambozola which is a soft brie-like blue
cheese. Spread on pear slices it is quite wonderful.

marcella

In article >,
Melba's Jammin' > wrote:

> > Maytag blue for me, too. I don't care for blue cheeses with a lot of
> > bite; Maytag just seems creamier to me.
> >
> > sd
>
> Where do you get it? Anyplace special? Sounds like something I could
> tolerate.

Valley Natural Foods should have it (Mississippi Market does), as
will Whole Foods, larger Lund's/Byerly's, Surdyk's, ... If you get
it at Valley, see if they have any more of those Comice pears to eat
with the cheese -- the Comices have been terrific this year!

sd

On Mon, 4 Dec 2006 17:54:38 -0600, "hob" > wrote:

>Roquefort (with a Bordeaux, e.g., medoc)

Ah yes. On buttered bread. Yum...

Nathalie in Switzerland

On Wed, 06 Dec 2006 16:10:31 +0100, Nathalie Chiva
> wrote:

>On Mon, 4 Dec 2006 17:54:38 -0600, "hob" > wrote:
>
>>Roquefort (with a Bordeaux, e.g., medoc)
>
>Ah yes. On buttered bread. Yum...
>
>Nathalie in Switzerland

On one of my many trips to England, my then-BF and his mum and dad
introduced me to dolcelatte on pears. Oh. My. Alex. We're talking
completely fabulous. When pears are in season, I always treat myself,
and fondly remember the day :-)

TammyM

yetanotherBob wrote:
> Why sorry? Indeed, I was just kidding. I guess you didn't notice the
> little winky-smiley thingy next to my name; e.g., ;-)
>
> I just can't resist juvenille puns like that. For example, I inquired
> on another NG as to whether I could grill some Coleman beef burgers on
> my Weber grill without voiding the warranty. I got a chuckle out of the
> thought, some NG readers got it, some didn't. We all survived and moved
> on, far as I know...
>
> But I did learn something this time: you don't kid around about Maytag
> cheese with a loyal Iowan! I'll try to keep that in mind. Any pork,
> beef, corn or soybean sensitivities that I should be aware of? :-)
>
> Bob

No pork (better than NC), beef (ours is better than Nebraska's), corn
(better than Illinois') or soybean (we're kings of soybeans, although
I'm not a connoiseur) sensitivities that I'm attached to - with the
Maytag joke, though, it might have been that you weren't kidding about
the relationship between the appliances and the cheese, since it is all
the same family. Didn't bother me, really.

Your question about Coleman/Weber sounds like something Moosie would
dream up; I miss the guy.

N.

Up until the time I retired a few months ago, I worked with a very nice,
very smart lady who grew up on a farm in Iowa and who is as chauvinistic
about things Iowan (Iowania?) as they come. She had an aerial photo of
the family acreage (now expanded and run by her brothers) hung
prominently on the wall in her office. The two of you could probably
spend some time comparing notes. Now that I think about it, I probably
ought to give her a call and see what *she* thinks about the Maytag
buyout by Whirlpool, taking advantage of the fact that I no longer have
to actually show up in the same place of work now... ;-)

Bob
===============================
In article .com>,
says...
>
> No pork (better than NC), beef (ours is better than Nebraska's), corn
> (better than Illinois') or soybean (we're kings of soybeans, although
> I'm not a connoiseur) sensitivities that I'm attached to - with the
> Maytag joke, though, it might have been that you weren't kidding about
> the relationship between the appliances and the cheese, since it is all
> the same family. Didn't bother me, really.
>
>

"yetanotherBob" > wrote in message
...
> Up until the time I retired a few months ago, I worked with a very nice,
> very smart lady who grew up on a farm in Iowa and who is as chauvinistic
> about things Iowan (Iowania?) as they come. She had an aerial photo of
> the family acreage (now expanded and run by her brothers) hung
> prominently on the wall in her office. The two of you could probably
> spend some time comparing notes. Now that I think about it, I probably
> ought to give her a call and see what *she* thinks about the Maytag
> buyout by Whirlpool,

It's sad - but inevitable that things become poorer in quality in such
buyouts.

The free market always has the "poorer product" company buy out the "better
product" company. Whirlpool had to buy out Maytag or be always known as a
second rate maker.

-why?
If you have a company that makes a better product and is well run such
that it has decent market share and sells near your production capacity, you
do not want to buy out the poorer company's crap operation. It's a bag of
worms that you will need to straighten out, and you are going to get their
better customers eventually anyway, and the rest of the poorer company's
customers are not your market. So there is no economic benefit to buying out
a poorly run, poor product operation.
You prefer to expand your own operation rather than buy a poor operation
and try to turn it around, or you prefer to live in your market niche.

On the other hand, the poorer product company sees a better run , better
product operation as real competition, one that will slowly gain market
share - and the poorer product will end up with low margin product, and it
will eventually die off - thus the poorer product company must buy out the
better company or die.

Bottom line - No well run company wants to buy a poorly run company, but a
poorly run company has to buy out a well run company in order to survive.

There are a fair number of examples - Northwest Airline buying out their
main competitor Republic, where Republic was running seats full on the
competing flights while Northwest was running 50%. No Republic, no
competiton.
In late 80s/early 90s, Mercedes new SUV was getting waxed by Jeep GC
because the Mercedes SUVs were crap technically (low tow, poor AWD brakes,
rode like trucks), so they had little choice but to buy Chrysler to get Jeep
engineering and to reduce competiton - so they bought up Chrysler and tried
to engineer Jeeps downward relative to the Mercedes SUV- but didn't upgrade
the Mercedes SUV to the level of the old "American" GCs.

And when there is no one left to buy out and the local product is at the
lowest common denominator, the quality conscious consumer then unwittingly
buys from a place where competition-removing buyouts are not permitted.

> taking advantage of the fact that I no longer have
> to actually show up in the same place of work now... ;-)
>
> Bob
> ===============================
> In article .com>,
> says...
> >
> > No pork (better than NC), beef (ours is better than Nebraska's), corn
> > (better than Illinois') or soybean (we're kings of soybeans, although
> > I'm not a connoiseur) sensitivities that I'm attached to - with the
> > Maytag joke, though, it might have been that you weren't kidding about
> > the relationship between the appliances and the cheese, since it is all
> > the same family. Didn't bother me, really.
> >
> >

In article >,
"hob" > wrote:

> The free market always has the "poorer product" company buy out the "better
> product" company. Whirlpool had to buy out Maytag or be always known as a
> second rate maker.

Actually, Whirlpool is the "better product" company _and_ the
stronger partner. Maytag may have had a great reputation a couple of
decades ago, but the Maytag repairman hasn't been very "lonely"
these days. Top that off with poorly-assimilated buyouts of Amana
and Jade/Dynasty and a half-hearted attempt to co-brand with
Samsung, and Maytag was a jumble with a surprisingly long trail of
unhappy customers.

Sad as I am to see more elephants mating in the world of mergers and
acquisitions, Maytag had some serious work to do before they could
reclaim the reputation that got them to the top.

sd

Lobster Man wrote:
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

I like an organic Danish Blue I can get at the local cheese shop.

--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------

Lobster Man wrote:
> I go through phases where I absolutely crave various foods. My current
> craving is bleu cheese. I've got like five or six different varieties in
> the fridge right now.
>
> I'm just curious what everyone's favorites are?
>
> So far, I think I like the Danish and US Amish bleus over the British
> Stilton or French cheeses.

Interesting that so many answer danablu/danish blue, because I once
discussed it in alt.food.wine and they all bashed me that danish blue is
not kinda "socially accepted" so to speak. Only Roquefort and Stilton
were real blue cheeses. soemehow they thought it was low fat. the ones I
eat are 30-38% fat (% by gram, not by energy).


--
-------------------------------------------------------------------------
Music, Recipes, Photos, and mo

http://www.sequoiagrove.dk

"You don´t frighten us, English pig-dogs! Go and boil your bottoms, sons
of a silly person. I blow my nose at you, so-called Arthur-king, you and
all your silly English kaniggets. Thppppt!"
--------------------------------------------------------------------------