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.
>