I have quite a few posts to catch you all up on that will rollout over the next few days. Let's start with a cheese that I think is one of the most beautiful there is. Blue d'Auvergne. unlike most blues that have the tell-tale signs of spore injection line, this blue is perfectly speckled with blue. I find it mid-tone in its strongness, as well as in texture - meaning it can crumble or spread as needed. I love blues with a bit of fig preserves more than anything else!
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2 comments:
Oh, yum. This is the cheese I used when I made the maple-glazed pumpkin pizza. It is actually the cheapest blue cheese we have at the deli here!
It's one of our cheapest as well - I think it gives the most bang for the buck. I take it you're home. Welcome back. Hope it was a good trip.
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