A parting shot from W

[Bill Buitenhuys]

Say Cheese

 

[MarkS]

Bastards!

 

[Rahsaan]

So this is good for gorgonzola? And all the American blues?

 

[MarkS]

originally posted by Rahsaan:
So this is good for gorgonzola? And all the American blues?

Don't know 'bout gorgonzola (never my favourite), but for some American blues, it should be, and I know the 'Roquefort tax' has been seeing me purchase more Maytag Blue and other homeland hits.

 

[Joel Stewart]

it'll blow over. i love roque, but in the meantime, how about that rogue creamery blue stuff? yum!

 

[Kelly Eckel]

St. Agur> Other blues.

Genuine Roquefort gets my nod for number two or three though.

 

[Kevin Roberts]

originally posted by Joel Stewart:
it'll blow over. i love roque, but in the meantime, how about that rogue creamery blue stuff? yum!

I tend to take Maytag for granted as I live in Iowa, but for my money, the Rogue Creamery Blues are the best american-made blue cheeses. One of the best steaks I've ever cooked myself was a strip steak with a little melted Rogue smokey blue. My 5 year old son, who is crazy about blue cheeses, has a slight preference for the Rogue smokey blue over his second choice the Bayley-Hazen Blue.

I do put St. Augur with my favorites. I haven't had much real Roquefort.

Cheers,

Kevin

edited to (spell correctly) and avoid confusion with Belgian Trappist Ales