On Sun, 21 Feb 2010 20:03:52 +0000 (UTC), Steve Pope wrote:

> Sqwertz > wrote:
>
>>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.

The imported ripe cheese used to be like $12-$15 7-10 years ago.
Now I can't find anything less than $24.99. Cashel is the exception
when found at my "non-gourmet" store at $23.95.

It's all artificial pricing. Bush Jr and Sr are adept in the Lobby
Game. They have imposed ridiculous taxes on European products in
retaliation for anything that their Lobby's care to scratch.
Roquefort is $35/lb here now.

<http://www.washingtonpost.com/wp-dyn/content/article/2009/01/28/AR2009012804071.html?hpid=topnews>

It's these "thugs" and "scroundrels" that Stack was talking about in
his suicide letter. We're paying the government through our ears in
more ways than one. The lobbyists pay them to impose the tax, and I
get to pay them after they impose the unnecessary tax. Imagine the
economy if the government weren't so corrupt.

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

I think some of the American made and even Rosenburg (Danish) have a
waxy texture. I don't like that. And as I get older, I think some
of cheaper brands have become downright bitter. I can no longer use
marie's Blue Cheese dressing, for example (and I can't find their
Roquefort anymore).

-sw