Thread: Stilton Cheese - Nyeh
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pltrgyst[_2_] pltrgyst[_2_] is offline
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Default Stilton Cheese - Nyeh
On Sun, 21 Feb 2010 20:03:52 +0000 (UTC), (Steve Pope)
wrote:

>I happen to really like Cashel also....

We like Cashel too, but don't think it's as richly flavored as a good aged
Gorgonzola or French blue (d'Auvergne, de Bresse, or Roquefort). And of course
Shropshire Blue is in its own special category.

Dogs like Cashel, as well -- a friend's pet died last year after eating a 2-1/2
lb. chunk of Cashel left unguarded for a few moments on a picnic table in their
back yard. Being Irish/Scottish, they held a dog wake for poor old Jake -- it
was a blast!

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

Agreed on the Point Reyes saltiness. And the Maytag has way too chemical a
flavor for us. Actually, we've never had a North American blue we thought could
compare to a top European blue. Nor many NA cheeses in general, despite the hype
for Cowgirl and the like.

And the European cheesmakers often offer a much wider range of chesses,
including the likes of dolce Gorgonzola.

Possibly the American cheese we've though most highly of in recent years is
Grayson, from Meadow Creek Dairy in VA. Really fine. We even found it being
served at Bern's in Tampa (the pre-eminent steakhouse in the country, sez us 8
)

We had a new (to us) Stilton from Whole Foods this week -- Borough Market
Stilton. Probably the best blue we've tasted in the last year or two. Much
better than the usual Neal's Yard imports.

-- Larry
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