You can stop me from eating blue cheese when you pry the Stilton out of my cold, dead hands.
I used to love Treasure Island blue cheese in omelets. It would melt just as the egg almost finished cooking. Then the new pasteurization regs passed and suddenly blue cheeses were green, dry and crumbly, and didn't melt. The cheese makers had to change cultures to use heavily pasteurized milk. It's just one more thing they took away from us.
You can stop me from eating blue cheese when you pry the Stilton out of my cold, dead hands.
I used to love Treasure Island blue cheese in omelets. It would melt just as the egg almost finished cooking. Then the new pasteurization regs passed and suddenly blue cheeses were green, dry and crumbly, and didn't melt. The cheese makers had to change cultures to use heavily pasteurized milk. It's just one more thing they took away from us.
Right on. Don't listen to Gizortnik. Bleu, Camembert, Limburger, beer cheese . . . funky deliciousness!
I don't know what you or u/OldBullLee are talking about.
None of those cheeses were that bad. Literally none of them are that bad.
I'm talking about the really stinky cheese. The ones that make people gag.
Blue Cheese doesn't do that...