Sqwertz > wrote:

>Over rated.

>England finally discovers something with taste, and declare it the
>best cheese in the world. Hate to break it to you, but France and
>Italy have been doing this for about 1,000 years longer and have a
>lot better blue cheeses. Stilton isn't any better than many
>American made blues (St Pete's, Marin French Cheese Company). and
>they certainly can't complete with other European blues. There's
>nothing special in it's process that differentiates it from any
>other cow's milk cheese made from penicillium roqueforti ("foot
>odor" in English).

>The best blue, IMO, comes from Ireland - Cashel blue.

I happen to really like Cashel also. I think it travels better
than Stilton, which isn't really impressive until it ages
to total ripeness on a whole-wheel basis.

In my mind, they're all good -- Stilton, Gorgonzola, Maytag,
Cashel... and Point Reyes, although the latter is usually
way oversalted.

Steve