Article by: Barbara Bowman
An excellent guide! If I might be so bold as to add, blue-veined cheeses are an acquired taste, but I can’t get enough of them – the richness is quite satisfying. I usually introduce friends to this obsession with the help of wine, though: A good Pinot Grigio (gotta get a word in about Maso Canali, since I represent them) can help enhance the experience for cheese newbs, especially those who find the moist sharpness of a good cambozola a little off-putting. The dryness of the wine has a way of cutting right through the new, potentially unpleasant flavors and accentuating the most accessible ones.
I'll have to give that a try. I too have never met a blue-veined cheese I didn't like. Thanks!
I still think there's nothing quite like a chunk of piave with a chewy ciabatta and a super-tuscan.
I will have to agree with Maso!!!!
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