3 Gateway Blues: Blue Cheeses You Might Actually Like
Most people I meet are not into the spicy, salty, piquant, tongue-popping qualities of blue cheeses.
Many heard horror stories from their friends and didn’t even dare to take a bite themselves.
Well, maybe you despise blue cheeses too.
But here’s the truth…
There’s a milder, friendlier, and smoother blue cheese available that will expand your palate and invite you to experience a whole new world of cheese.
Also read: How to ‘Taste’ Cheese Through the Nose
1. Bleu d’Auvergne
Country of Origin: France
Region: Auvergne
Milk type: Cow
Texture: Soft
AOP: 1975
This is the ultimate ‘gateway blue’: Bleu d’Auvergne
Bleu d’Auvergne is cultured with P. glaucum, which gives the cheese its sweet, nutty, and chocolatey taste.
2. Cambozola
Country of Origin: Germany
Region: Allgäu
Milk Type: Cow
Texture: Soft
Shopping at the supermarket? No problem, the next-in-line gateway blue is Cambozola – a hybrid of Camembert and Gorgonzola.
Cambozola has the lush texture and tense buttery flavors of a ripe bloomy with only intermittent blue mold.
This is a relatively affordable blue cheese so if you absolutely resent it, you can give it away at minimum cost to you.
3. Dolcelatte
Country: Italy
Region: Lombardia
Milk type: Cow
Texture: Soft
Dolcelatte is a blue-veined Italian soft cheese. Its name literally means ‘Sweet milk’. Sounds pleasant right?
The first thing you are going to taste when you take a bite is its natural sweetness followed by a hint of peppery and lactic spice taste in split seconds.
Tip:
Allow this cheese to gradually melt in your mouth and notice the flavor process from sweet to peppery to lactic in a matter of seconds.
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