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Posted: 2/18/2017 6:21:15 PM EDT
I've had high end cheese before and love the higher quality cheeses. Picked up a super pricey blue cheese and splurged. Holy mackerel! This was more blue than cheese. The flavor was incredible and lingered on the palette. Earthy. Yummy.
Now I'm trying to find things to use it for. It's that good. I'm going to commit a sin and put it on our ribeyes tonite. And the backed tater as well. Oh and the salad. Be careful though. The flavor is intense. A little goes a long way. I hope I'm not hooked on pricey cheese now. Stuff is expensive. 
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Posted: 2/18/2017 6:22:39 PM EDT
[#1]
OK, send me some.
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Posted: 2/18/2017 6:23:49 PM EDT
[#2]
What's the brand?
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Posted: 2/18/2017 6:24:44 PM EDT
[#3]
Quote HistoryQuoted:
OK, send me some. Me too! I love good cheese. Especially Velveeta. 
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Posted: 2/18/2017 6:25:12 PM EDT
[#4]
Its one of my go to Viking broiler specialties. Thick ribeye, 4min a side, Maytag Blue cheese for the last minute of side 2. Perfection.
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Posted: 2/18/2017 6:25:43 PM EDT
[#5]
I prefer the store brand brie at Giant Eagle.
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Posted: 2/18/2017 6:26:37 PM EDT
[#6]
Expensive as in the only cheese you've ever bought was store brand American cheese slices at 1.99 a pack and the stuff was 3.99 for some crumbles?
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Posted: 2/18/2017 6:28:10 PM EDT
[#7]
Quoted:
I've had high end cheese before and love the higher quality cheeses. Picked up a super pricey blue cheese and splurged. Holy mackerel! This was more blue than cheese. The flavor was incredible and lingered on the palette. Earthy. Yummy. Now I'm trying to find things to use it for. It's that good. I'm going to commit a sin and put it on our ribeyes tonite. And the backed tater as well. Oh and the salad. Be careful though. The flavor is intense. A little goes a long way. I hope I'm not hooked on pricey cheese now. Stuff is expensive. I just love me some backed taters 
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Posted: 2/18/2017 6:28:57 PM EDT
[#8]
Grill a steak and melt some on top of it. Serve with a salad made from mixed field greens, strawberries, walnuts, blue cheese, balsamic vinegar. Thank me later.
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Posted: 2/18/2017 6:30:18 PM EDT
[#9]
Quote HistoryQuoted:
Expensive as in the only cheese you've ever bought was store brand American cheese slices at 1.99 a pack and the stuff was 3.99 for some crumbles? I think this was 30 bucks a pound. Sold in small quantities. Wife picks out fine French soft cheese but I don't know the price. But they're considered fine cheese. |
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Posted: 2/18/2017 6:33:33 PM EDT
[#10]
Wow! I feel guilty buying Parmesan at $10 / lb
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Posted: 2/18/2017 6:35:43 PM EDT
[#11]
Quote HistoryQuoted:
Wow! I feel guilty buying Parmesan at $10 / lb Good parm is worth it. We love the wedge from Costco. Good cheese. Good price. |
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Posted: 2/18/2017 6:35:50 PM EDT
[#12]
Let it assume room temperature and have it on a good cracker with a good IPA.
Omg, good stuff |
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Posted: 2/18/2017 6:45:02 PM EDT
[#13]
Quote HistoryQuoted:
Grill a steak and melt some on top of it. Serve with a salad made from mixed field greens, strawberries, walnuts, blue cheese, balsamic vinegar. Thank me later. Sounds great. I'd add some pears as well. |
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Posted: 2/18/2017 6:49:12 PM EDT
[#14]
Mmmmmmmmmm
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Posted: 2/18/2017 8:11:48 PM EDT
[#15]
Smear some like butter on a hot English muffin with a little marmalade.
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Posted: 2/18/2017 8:12:57 PM EDT
[#16]
I prefer foods that aren't in a state of partial decomposition
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Posted: 2/18/2017 8:14:17 PM EDT
[#17]
Quote HistoryQuoted:
I prefer foods that aren't in a state of partial decomposition You're gonna get brain amoebas
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Posted: 2/18/2017 8:17:41 PM EDT
[#18]
Quoted:
I've had high end cheese before and love the higher quality cheeses. Picked up a super pricey blue cheese and splurged. Holy mackerel! This was more blue than cheese. The flavor was incredible and lingered on the palette. Earthy. Yummy. Now I'm trying to find things to use it for. It's that good. I'm going to commit a sin and put it on our ribeyes tonite. And the backed tater as well. Oh and the salad. Be careful though. The flavor is intense. A little goes a long way. I hope I'm not hooked on pricey cheese now. Stuff is expensive.https://www.AR15.Com/media/mediaFiles/418896/image-149214.jpg bleu cheese is the bomb...and the better quality it is the more it costs...I just love the stuff |
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Posted: 2/18/2017 8:17:54 PM EDT
[#19]
Put some on fresh pear slices. The flavors really compliment each other.
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Posted: 2/18/2017 8:18:34 PM EDT
[#20]
Stuff some into those giant green olives and plunk them into a dry Titos vodka martini
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Posted: 2/18/2017 8:18:59 PM EDT
[#21]
Try bacon wrapped blue cheese stuffed mushrooms.
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Posted: 2/18/2017 8:21:28 PM EDT
[#22]
Why do you say it's a sin to put on ribeye, unless you're keeping Kosher? Even then, I think He would understand, as there are few things better.
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Posted: 2/18/2017 8:22:56 PM EDT
[#23]
Quote HistoryQuoted:
Stuff some into those giant green olives and plunk them into a dry Titos vodka martini This man knows. |
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Posted: 2/18/2017 8:24:22 PM EDT
[#24]
Tried blue cheese and just didn't care for it, now is it because it was cheaper stuff or just one of those things you have a taste for it or you don't
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Posted: 2/18/2017 8:36:26 PM EDT
[#25]
I get Maytag blue every year, mmm mmm.
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Posted: 2/18/2017 8:38:32 PM EDT
[#26]
How about tossing some on a salad with ranch dressing?. Homemade blue cheese dressing...
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Posted: 2/18/2017 8:38:51 PM EDT
[#27]
Steak n cheese
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Posted: 2/18/2017 8:41:11 PM EDT
[#28]
I'm snacking on some Podda Misto and salami. It's a sheep/cow mixed cheese that is somewhat similar to Manchego but sharper and nuttier,if you can find some get it sliced about 4mm thick with a good cured meat.
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Posted: 2/18/2017 8:44:14 PM EDT
[#29]
Blue cheese is great on steak.
A good blue cheese is good on anything. |
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Posted: 2/18/2017 8:44:38 PM EDT
[#30]
One of the most sublime meals of my life was good ribeyes, with fresh French bread, good bleu cheese, salad, and a good Cabernet Sauvignon.
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Posted: 2/18/2017 9:05:06 PM EDT
[#31]
Quote HistoryQuoted:
Try bacon wrapped blue cheese stuffed mushrooms. Oh fuck me. That sounds incredible. |
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Posted: 2/18/2017 9:06:17 PM EDT
[#32]
Quote HistoryQuoted:
Tried blue cheese and just didn't care for it, now is it because it was cheaper stuff or just one of those things you have a taste for it or you don't You either love it or you don't. |
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Posted: 2/18/2017 9:10:22 PM EDT
[#33]
Quote HistoryQuoted:
Stuff some into those giant green olives and plunk them into a dry Titos vodka martini That sounds perfect right now, a drink and a snack in one hand. |
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Posted: 2/18/2017 9:13:47 PM EDT
[#34]
I like blue but I love roquefort.
I know technically Roquefort is a Blue but not all blues are Roquefort. |
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Posted: 2/18/2017 9:16:33 PM EDT
[#35]
Quote HistoryQuoted:
Me too! I love good cheese. Especially Velveeta. Leave the white velvetta out long enough, it will look the same. |
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Posted: 2/18/2017 9:19:43 PM EDT
[#36]
Do you want to know a secret? If you take the standard decent blue cheese at the store and leave it at room temp it will get more blue like what you are suggesting. It sounds like that's the big difference between the expensive cheese and the regular ones. Maybe try it if you dare.
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Posted: 2/18/2017 9:24:44 PM EDT
[#37]
Quote HistoryQuoted:
Stuff some into those giant green olives and plunk them into a dry Titos vodka martini Make mine black and keep them separate from the drink, and I'll party with OP.
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Posted: 2/18/2017 10:00:27 PM EDT
[#38]
Quote HistoryQuoted:
Do you want to know a secret? If you take the standard decent blue cheese at the store and leave it at room temp it will get more blue like what you are suggesting. It sounds like that's the big difference between the expensive cheese and the regular ones. Maybe try it if you dare. Likely. But I'd rather have the mold or whatever it is to to be grown in a controlled environment Just finished dinner. The only thing that makes my eyes roll back more than this is my own homegrown bradywine maters. |
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Posted: 2/18/2017 10:04:09 PM EDT
[#39]
Quoted:
I've had high end cheese before and love the higher quality cheeses. Picked up a super pricey blue cheese and splurged. Holy mackerel! This was more blue than cheese. The flavor was incredible and lingered on the palette. Earthy. Yummy. Now I'm trying to find things to use it for. It's that good. I'm going to commit a sin and put it on our ribeyes tonite. And the backed tater as well. Oh and the salad. Be careful though. The flavor is intense. A little goes a long way. I hope I'm not hooked on pricey cheese now. Stuff is expensive.https://www.AR15.Com/media/mediaFiles/418896/image-149214.jpg Mix it with mayo and sour cream and dip some really hot hotwings in it. |
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Posted: 2/18/2017 10:09:28 PM EDT
[#40]
My wife would love that. I'm not a fan though.
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Posted: 2/18/2017 10:20:10 PM EDT
[#41]
Just picked up 3 kinds of Rogue creamery blue. Looking forward to savoring every bite.
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Posted: 2/18/2017 10:38:02 PM EDT
[#42]
I love a really good blue. A local steak joint offers a fillet with a house blue cheese sauce. It's amazing !!!
And if you find a good blue cheese dressing, it takes a salad to a different level. |
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Posted: 2/18/2017 10:45:19 PM EDT
[#43]
Quote HistoryQuoted:
I like blue but I love roquefort. I know technically Roquefort is a Blue but not all blues are Roquefort. This. Love good blue cheese, just don't put it on my fucking steak, on the salad before? Fuck yeh. |
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Posted: 2/18/2017 10:50:18 PM EDT
[#44]
Quote HistoryQuoted:
Just picked up 3 kinds of Rogue creamery blue. Looking forward to savoring every bite. |
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Posted: 2/18/2017 10:51:30 PM EDT
[#45]
Looks awesome! Try Stilton if you haven't had it. The brits know their blue cheeses.
We got a little wheel of epoisses a few months back, twenty five bucks and smelled like old socks but it was ridiculously delicious. Red wine makes it all taste better. |
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Posted: 2/18/2017 10:52:48 PM EDT
[#46]
Big cheese fan but I was never a fan of Blue.
My mother was, I am not. Always tasted like ants to me, no matter what kind I tried. |
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Posted: 2/19/2017 12:02:30 AM EDT
[#47]
Quote HistoryQuoted:
Big cheese fan but I was never a fan of Blue. My mother was, I am not. Always tasted like ants to me, no matter what kind I tried. I wouldn't touch blue cheese as a youngster. But the reason for my thread is get yourself some good cheese. It's pricey, but it's damn good eats. |
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Posted: 2/19/2017 12:11:31 AM EDT
[#48]
Quote HistoryQuoted:
I wouldn't touch blue cheese as a youngster. But the reason for my thread is get yourself some good cheese. It's pricey, but it's damn good eats. Quote HistoryQuoted:
Quoted:
Big cheese fan but I was never a fan of Blue. My mother was, I am not. Always tasted like ants to me, no matter what kind I tried. I wouldn't touch blue cheese as a youngster. But the reason for my thread is get yourself some good cheese. It's pricey, but it's damn good eats. I make it a point to buy some kind of cheese I haven't tried every 2-3 trips I make to the store. Most recent was Irish Cheddar (I love all things cheddar). Prior to that was Taleggio which is
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Posted: 2/19/2017 12:14:16 AM EDT
[#49]
I love blue cheese. But being allergic to penicillin seems to be a drawback.
I'll eat a bit of blue cheese, even just blue cheese dressing, and the next day my orbital sockets are a little swollen, my eyes red. Totally worth it. I wish I could eat and enjoy it as much as y'all do. |
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Posted: 2/19/2017 5:57:29 AM EDT
[#50]
Quote HistoryQuoted:
Likely. But I'd rather have the mold or whatever it is to to be grown in a controlled environment Just finished dinner. The only thing that makes my eyes roll back more than this is my own homegrown bradywine maters. Quote HistoryQuoted:
Quoted:
Do you want to know a secret? If you take the standard decent blue cheese at the store and leave it at room temp it will get more blue like what you are suggesting. It sounds like that's the big difference between the expensive cheese and the regular ones. Maybe try it if you dare. Likely. But I'd rather have the mold or whatever it is to to be grown in a controlled environment Just finished dinner. The only thing that makes my eyes roll back more than this is my own homegrown bradywine maters. Lol. Youre way overthinking this. Cheese is basically milk solids that are left to rot at room temp for 3 months. Thats about it. |
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