Re: Blue cheese dip.

On Mon, 10 Mar 2025 00:08:03 -0600, Graham <g.stereo@shaw.ca> wrote:

On 2025-03-09 8:14 a.m., Dave Smith wrote:

On 2025-03-09 6:12 a.m., Janet wrote:

In article <m33khpF4pd6U1@mid.individual.net>,

 

I make Christmas cheese with gorgonzola. Besides garlic and finely diced
onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have
nothing
else to add.

>
   We just eat Gorgonzola.  Or Stilton. Or any of the many
different blue cheeses available here.

 
I finally got to try Stilton for the first time within the last year. I
don't know exactly why it took so long. I have to say that I wasn't all
that impressed with it the first time and my wife agreed with me that
the texture was off putting, unlike Stilton she had had in the past.  I
gave it another try. I was impressed.It is great cheese.
 

I knew the head of a branch of the Alliance Francaise who raved about
Stilton.

Several of my uni teachers were involved with the "Alliance
Française".

--
Bruce
<https://i.postimg.cc/5NvHwfF0/trumpputin.jpg>