Tuesday, April 15, 2008

Nine kinds of blue cheese

Since this is a vinegar blog it's important to mention vinegar with each update: yesterday I washed the windows with diluted white distilled vinegar. I half filled a five gallon bucket with warm water, sloshed some vinegar into it and set about washing windows. I have to say I've become disillusioned with commercial spray window cleaners. The no-streak claims seem to be unsubstantiated. But I was amazed at the streak-free cleaning powers of plain old vinegar!

Now to the blue cheese. My son-in-law, the professor, visited over the weekend. He brought an assortment of blue cheeses, fruit and port with which to celebrate spring. He had no fewer than 18 small china bowls on a large oval tray. In these he placed samples of the nine kinds of blue cheese he found in twin cities' markets along with black berries, Asian pears, apples, plums, grapes and strawberries. There were crackers, too, but to appreciate the more subtle variations in the flavors of the cheeses we just nibbled them in pure delectable nuggets.

What a delightfully intimate way to try new flavors while celebrating the change of seasons!

The Nine Blues:
Cachel Irish Blue
Societe French Sheeps’ Milk Blue
Rossini Italian Blue
Roaring 40’s Australian Blue
Rogue Creamery Oregon Blue
Maytag Iowa Blue
Black River Wisconsin Blue
Big Woods Iowa Blue
Gorgonzola (Italian Blue)

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