The Blue Cheeses
Blue cheese is a general classification of cow’s milk, sheep’s milk, or goat’s milk cheeses that have had Penicillium cultures added – producing the blue, blue-gray or blue-green veins or spots of mold in the cheese. The 3 classic blue cheeses are Roquefort, Gorgonzola and Stilton. The saltiness of the cheese is perfectly balanced with the sweetness of fortified wines such as Sauterne, Port and Sherry.
Roquefort – from the south of France and is made entirely from the milk of the Lacaune, Manech and Basco-Béarnaise breeds of sheep. Fabulous with a great Sauterne.
Gorgonzola – an Italian blue cheese from the regions of Piedmont and Lombardy made from whole cow’s milk.
Serve with sliced pears and prosciutto and enjoy with a glass of good Italian vin santo.
Stilton – made from cow’s milk, is produced in England according to a strict code. There are only 8 dairies licensed to make Stilton at this time. Tawny Port is a perfect match.
Serving ideas
Crostini with Stilton & fig preserves
Slice baguette into 1/2 to 1 inch slices. Brush with olive oil and lightly toast. Top each with fig preserves, a pear slice or caramelized onions. Top with a slice of gorgonzola and put in 400 degree oven until cheese is melted – about 3 minutes.
Serve with a glass of Tawney Port.
Pecan Halves Stuffed with Roquefort and Cream Cheese
Ingredients:
20 large pecan
Cream cheese – 1/2 pkg.
Roquefort cheese equal to cream cheese
Mayonnaise – just enough to blend the cheeses
Dash cayenne pepper
Directions:
In large bowl, beat softened cream cheese, Roquefort cheese, and a little mayonnaise until creamy
Mix in dash of cayenne
Take two halves and stuff with filling (like a sandwich)
Refrigerate until ready to serve
Serve with a glasss of French Sauterne.
