508984 Sun Apr 13 12:17:10 -0700 2008 14 27 General Chowhounding Topics 0 3589968 I don't like blue cheese! I know, I know but tastes horrible to me. Or have not had the best tasting blue cheese ever? Is a substitute for blue cheese? My family likes Blue Cheese Burgers, the cheese is mixed with the beef. I make patty first without the cheese. I don't even like smelling it! Sun Apr 13 12:17:10 -0700 2008 101659 aChowBaby 1 3590002 there really isn't. you might want to seek out a good cheese shop and ask to sample some mild bleu varieties...or you can sub feta which will have a somewhat similar texture but a very different flavor. Sun Apr 13 12:31:58 -0700 2008 3589968 103920 goodhealthgourmet 2 3590057 I was also going to suggest feta...I remember a restaurant in Calgary substituting feta in their "Cobb" salad for blue-cheese haters ( although it's not much of a Cobb without the blue imho) But I would suggest Cambazola if you think you don't like blue cheese, but are willing to try another one. It's a soft cheese that's like a cross between camembert and gorgonzola- so it's much milder than a strong blue. Or try dolcelatte gorgonzola. Sun Apr 13 12:51:30 -0700 2008 3590002 10626 phoenikia 3 3593450 Cambozola is definitely the way to go! Mon Apr 14 13:33:33 -0700 2008 3590057 159158 HSBSteveM 2 3590132 I would agree with the cows milk feta, but I am recommend that you add a slightly aged goat cheese, but that cheese might also add the stronger taste that you find objectionable. You might also like a Mexican Queso Fresco. Sun Apr 13 13:16:23 -0700 2008 3590002 22220 Kelli2006 1 3590042 I find that boursin is great on a burger - or even any other garlicy cheese. Sun Apr 13 12:46:52 -0700 2008 3589968 76025 mojoeater 2 3590342 Big fan of the boursin cheese on burgers. Also good on the bun; lightly toasted. aChow, have you ever tried cheddar cubes in a burger; pretty delish! Sun Apr 13 14:25:19 -0700 2008 3590042 36312 HillJ 3 3592018 I would recommend a sheeps milk feta, more flavorful than cows milk but not to strong... Mon Apr 14 07:08:39 -0700 2008 3590342 24648 Sean 1 3593503 Have you tried Maytag? It's the gold standard for domestic, creamy blues. IMO: there's no "substitute" for a bleu cheese...Boursin and feta aren't acceptable except in the most reductive respects: creamy(Boursin), sometimes "strong", saline(the different fetas). Mon Apr 14 13:44:10 -0700 2008 3589968 14985 aelph 2 3594052 I have converted more Bleu cheese haters, to bleu cheese lovers with Maytag, than I can count on both hands. Try not to look at, or smell it. Just put it in your mouth, smear it around with your tongue.The creaminess, the incredible complexity of flavor, oh my God! It doesn't take long to appreciate the look and scent. Mon Apr 14 16:29:49 -0700 2008 3593503 10737 Bobfrmia 3 3594704 There's a whole wide world of blues out there, but I freakin' love Maytag. It's a beautiful American product. Mon Apr 14 20:26:16 -0700 2008 3594052 14985 aelph 2 3606784 Maytag? WELL ! love bleu Maytag's great but the BEST bleu in the world is from ???? is it France is it England NO it's from the U.S. from the Medford Or. area ck.it out Rouge river creamery they win all the awards. the French supply only one blue cheese maker with their cultures. taste the culture try Rouge you will taste why. yours Eddy Fri Apr 18 07:29:01 -0700 2008 3593503 177336 eddyj 1 3594848 Mix the following together (by hand): 2 cups of plain non-fat yogurt 1 cup of horseradish sauce 1 cup of mayo I find it a good substitute for blue cheese for those times I'm entertaining Chinese friends who detest anything having to do with cheese, blue or otherwise. Mon Apr 14 21:45:59 -0700 2008 3589968 11583 ipsedixit 1 3597174 Possible that you have some allergy to mold and it's not great for you to eat blue cheese? Tue Apr 15 13:42:19 -0700 2008 3589968 67706 WCchopper 1 3607201 if you don't like it, don't eat it; no need to force yourself. BUT if you want to learn to appreciate blue cheese, then spend some time in a good cheese store and sample a few things. a good initiation to blue cheese is "Cambozola" a "cross-dressing" cheese between a Camembert and Gorgonzola Fri Apr 18 09:28:36 -0700 2008 3589968 11828 Maximilien