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.
No comments:
Post a Comment