
Artisanal cheese makers in America are developing new varieties of an old classic---Blue Cheese. Simultaneously creamy, crumbly, sweet and salty, these new blues are anything but an acquired taste. They're sophisticated and nuanced but still accessible. You can eat them on a cracker or showcase them in recipes, and always you get unique flavor, mellow but sharp, with all the hallmarks of a superb Burgundy. Aficionados delight in finding hints of berries and caramel and hazelnuts in a single buttery bite. These new blues are American to the nubby core and they're racking up awards. These are blues that hold up against or even surpass the European classics.
