HOME > Chowhound > Cheese >

Discussion

Help me learn to like Blue Cheese!

I'm a cheese-lover, but I just can't stand anything with blue in it (ditto with really strong chevres, too, actually). Can't handle the strong flavor.

The problem is, I really WANT to like it. I believe it's an acquired taste, just like many other things I've "learned" to appreciate, that maybe I didn't like in my teens or college days (spicy curries, red wine, black coffee, etc.).

So, how do I start getting accustomed to it? I'm living in France until January and would love to like blue cheese by the time I leave. Any more milder types that someone could suggest? Maybe I can "work my way up?"
Any suggestions?
Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Wash it down with a glass of Sauternes!

    1. Try a blue creme - they have the characteristic blue flavor but are much less assertive than the blue/roquefort/gorgonzola types. The ones I'm familiar with are Blue Castello (triple creme) and Saga Blue (double creme). They're both from Denmark, so I don't know what their availability might be in France, but if you can't find them there's probably a French equivalent.

      1 Reply
      1. re: FlyFish

        FlyFish took the words right out of my keyboard. I've enjoyed a few Italian blue cremes and found them to be less assertive. Pair that with some honey of your choice and some nice bread (maybe some figs or nuts as well) and I think you're good to go. If you're a port drinker, then even better.

        My most recent taste was Blue del Monviso from Piedmonte. Here's a somewhat recent article I found:

        http://www.sfgate.com/cgi-bin/article...

      2. I was going to suggest trying a gorgonzola instead

        Another idea is to make some home made blue cheese dressing, using less than the recipe calls for; and then increasing
        Serve over lettuce wedge w/bacon chips

        I love Love LOVE good blue cheese dressing

        1. Try pairing it with fruits--pears, apples, figs, and nuts. The sweet will balance the tang of the cheese and may help you develop that taste.

          1. Cambozola which I have always assumed is Camembert - with a streak of blue running through the middle

            13 Replies
            1. re: c oliver

              Cambozola is a manufactured triple cream highly pasturized product, made for supermarket use with long shelf life, it is worse for your body than ice cream. If you want a French version that is better tasting and texture and far better for you, try St Agur. It is gentle and ultra creamy.

              1. re: Delucacheesemonger

                Well, many of us do like and eat ice cream, and pasteurized cheeses with a long shelf life. I enjoy many unpasteurized cheeses, and eat them, as well. Did so when I travelled in Paris, and, thankfully, in Toronto, where I live, we can now buy unpasteurized cheese, though we couldn't until relatively recently because the government, in its eminent wisdom, wanted to protect us from bacteria.

                What, exactly, do you mean when you say that St. Agur is "far better for you"?

                1. re: Delucacheesemonger

                  >>"Worse for your body than ice cream"<<

                  How? I understand that pasteurization will affect flavor, but why do you believe it is unhealthy? And what's wrong with ice cream?

                  1. re: alanbarnes

                    This is on another post but here goes, pasteurization is not like pregnancy, it is a ladder; From Raw milk through thermalization to eventually 'processed' cheeses; While cambazola is not processed it is relatively high up on the temp chart. Only large companies can afford the equipment required to high heat pasteurize the product. The advantage to them is to increase the shelf life quite a bit, thus known as supermarket cheeses. As to the negativity to us the consumer was reported in the late seventies as part of the 'French paradox', whereby the French while eating lots of cheeses, goose/duck fat and red wine were doing better health wise than many other western nations. The research found that red wine was good for the heart, goose/duck fat was monosaturated like olive oil, and part three, the cheeses which got far less press. Raw or lightly pasteurized cheeses did not break the bonds of the fats and thus they were not like polyunsaturates and were excreted by the body instead of depositing somewhere in the body. Thus you were better eating raw cheese than eating heavily pasteurized products such as processed cheeses, sour cream, and ice cream. While no one can say a triple cream cheese, which is normal cheese to which a significant amount of cream is added, is good for you, St Agur might be considered better than heavily pasteurized products such as Cambazola. Let the games begin!

                    1. re: Delucacheesemonger

                      Do you have any reliable sources you can point to that demonstrate this change in fats and how it affects those eating the cheese? Like, actual studies with plausible nutritional information, not just people surmising this or that. (I have been unable to find anything like this, and if the data is out there, I am surprised that the raw milk/cheese promoters don't publish it alongside their claims).

                      For sure, there are claims made by each side of the camp; No doubt there are differences, but I have not been able to find anything that convinces me I would be a lot healthier if I stuck to unpasteurized cheese.

                      Edit: In particular, I find this site entertaining.

                      http://corehealthnutrition.com/index....

                      In one of 8 points meant to convince us of the health benefits of raw milk and raw milk cheeses, it states (point 3, no less):

                      "The Raw Milk Cheese Association advocates cheese that's produced from raw, unpasteurized milk. "

                      Oh, really.... Quelle surprise!!!!

                      1. re: Full tummy

                        When l used to sell product l gave out copies of the articles (3) to any customer who wanted them. The store l was with had gotten them from the 60 minutes show on the french paradox, who would give them out to anyone who asked. That was quite a while ago, sorry. Today if l approach a cardiologist with this info he looks more than askance at me, but there was research done. One more fact for your fire, again cannot prove it. No evidence of illness has been caused by raw cheese . All the effects spoken about, e.g. listeria, have been caused by improperly pasteurized cheeses.

                        1. re: Delucacheesemonger

                          I'm not concerned with the bacteria in raw milk cheese. Listeria is usually not a problem, unless you're already compromised somehow. I'd just like to see that nutritional information. I'm not surprised that "60 Minutes" did a show on the "French Paradox", but I haven't been able to find anything more concrete than hypotheses developed as a result of the statistics. Any studies are, mysteriously, not available. The existence of a French Paradox, and the reasons therefore, are all still contentious issues. Resveratrol in red wine; the lack of trans fats in French diets, etc., these are all reasons presented in many places, but I have found nothing about your assertions about the fats being altered through pasteurization making them more likely to be deposited in the body. One can always wish, though, because I sure wouldn't mind that.

                          1. re: Full tummy

                            Well, you're not finding any articles on pasteurization changing the structure of milk fats because it doesn't (here's a link to one technical article supporting that: http://jds.fass.org/cgi/reprint/81/12...), French Paradox and 60 Minutes notwithstanding. And certainly pasteurization doesn't hydrogenate (saturate) the milk fats (i.e., add hydrogen across the carbon double bonds) because that process requires different conditions of temperature and pressure, as well as, often, a nickel catalyst.

                            Delucacheesemonger is confused about a few other things as well, e.g., pasteurization is only one of several steps involved in making processed cheese (and the other members of the processed cheese "family"), and is arguably one of the more benign. I don't care for processed cheese either, but not because it's pasteurized. Polyunsaturated fats are in fact the "good fats" and don't "deposit" in the body (I'm not aware of any evidence that any fats in fact deposit in the body, whatever that means). And fats in whatever form (well, except for the laboratory-synthesized abominations like Olestra, which can't be absorbed) aren't simply excreted - they're digested like pretty much every other organic molecule we eat and used to fuel our bodies.

                            That said, I suspect that a nice unpasteurized triple creme may well be better for you than the same number of calories obtained from Ben and Jerry's (make mine chocolate chip cookie dough), but I doubt that pasteurization has anything to do with it.

                            1. re: FlyFish

                              Hi FlyFish, thanks for the link, but alas it doesn't work; it says "page not found".

                              Certainly nobody has mentioned anything about trans-fats occurring in cheese, unpasteurized or pasteurized, and I don't think the conversation has, at any point, touched on "processed" cheese, which is a different thing. The comparison was, originally, between something like Cambozola and a raw milk blue cheese. I think when Delucacheesemonger uses the word "processed" he means the process of pasteurization. That is very different than the process used in "processed cheese". Sorry if this is confusing, but let's just get cheese slices off the table, here. (I am assuming that when you say you "don't care for processed cheese", that you mean cheese slices, since even unpasteurized cheese must have gone through some sort of process to go from milk to cheese.)

                              Saturated fats are more likely than unsaturated fats to build up in the heart, the arteries, etc., and I think that was what Delucacheesemonger was referring to. However, the notion that the healthier fats are changed through pasteurization is what I was questioning. Heavens, that would mean any cooking or baking would result in healthy fats being turned into unhealthy fats. Surely nobody would suggest that cooking salmon changes the fat so that you might as well have been eating bacon. But, the argument could be made, if what Delucacheesemonger said is true.

                              1. re: Full tummy

                                Hard to figure out exactly what he was saying, but whatever it was, it wasn't something that I learned in my organic chemistry classes. With regard to saturated fats, I think the clinical literature is not as clear as many think. It certainly seems to have been established that if you have elevated serum cholesterol and triglycerides you can reduce your levels by decreasing saturated fats in the diet. I'm less convinced that the reverse is true in the healthy population, i.e., that you can raise your levels by increasing saturated fats. I know that there have been some studies using lower animal surrogates that indicate that, but I'm not sure it's been satisfactorily established in humans (but I could be convinced otherwise if someone has a citation or two). Regardless, I think the original claim was that the saturated fats in unpasteurized cheese are somehow better (or less harmful) than the saturated fats in ice cream made from pasteurized milk/cream, and I don't think there's any reason to believe that to be true.

                                See if this link works now:
                                http://jds.fass.org/cgi/reprint/81/12...

                                1. re: FlyFish

                                  Thank you so much for the link.

                                  Delucacheesemonger used the word "polyunsaturates", as though it's a bad thing, but he didn't identify the type of fat that, according to him, is found in raw milk cheese that, according to him, gets excreted. You are right that there is no such thing as oil getting excreted unless we're talking about olestra or other oils that are not digested properly usually due to a digestive problem in the person and not as a result of the oil. I'm a little confused, because I have always thought that it was trans-fats and saturated fats that ended up clogging up our circulatory systems. Of course, that's an oversimplification. So, yes, I, too, am confused by the use of the word "polyunsaturates".

                                  No doubt heat, especially high heat, can have ill effects. I think there are issues with heat and Omega fats, the formation of acrylamides in starchy things, and carcinogens in charred meat. I'm not worried about pasteurization.

                  2. re: Delucacheesemonger

                    St. Agur is my favorite bleu, but it would be too much for someone who thinks they don't like blue cheese. Chances are they like camembert, so they might like Cambozola as it is very mild and creamy.

                    1. re: Delucacheesemonger

                      Did you really just compare a cheese to ice cream? Are you against all pasteurized cheeses?

                  3. I would suggest Cambozola. Gorgonzola crossed with camembert/brie/something like it. Milder than roquefort, stilton, and gorgonzola, stronger than brie. For getting used to the flavour, I would simply try to eat a little at a time, on a semi-regular basis, and see how it goes. (This is how I got used to olives.) Maybe you'll never like it, but it's probably best not to overdose, haha.

                    The Sauternes suggestion is a lovely idea, too, as is a dressing, gnocchi with cream and a bit of gorgonzola in it, with some nice crisps and a thick fig jam is sublime.

                    http://en.wikipedia.org/wiki/Cambozola

                    1 Reply
                    1. re: Full tummy

                      Sauteeing some vegetable that IS liked and then putting some Cambozola on it is good too

                    2. I agree with the Cambozola recommendations. If that doesn't work, try some limburger with any blue cheese as a chaser. The blue will taste lovely. (Actually I love them both.) Celery stuffed with blue cheese is good. Maybe the fresh crunch would help you enjoy the flavor.

                      5 Replies
                      1. re: mickie44

                        Hahahaha, that is funny. Forget limburger, and make it époisses!! Or, according to this article, Vieux de Boulogne...

                        http://news.bbc.co.uk/2/hi/4044703.stm

                        1. re: Full tummy

                          Incidentally, if you leave Pont l'Eveque in your car for a few sunny days it takes about two months before it stops smelling like a camel driver's jock strap.

                          1. re: Paulustrious

                            'It' being the Pont L'Eveque or your car. If you will allow me l will use that visual in selling the product from now on.

                            1. re: Paulustrious

                              I grew up with a French, Pont l'Eveque loving step father. Man,our fridge stank "like a camel driver's jockstrap" (to quote Paulustrious).The smell used to make me swoon and practically faint when I opened the door for a glug of chocolate milk to wash down my vanilla wafers. My mother banished the foul stuff from the fridge and he kept it outside in a special box he rigged up after that.Never met a French guy who didn't adore it.Could be a relationship deal breaker for me, always ask a potential partner about his or her cheese preferences !

                              1. re: Paulustrious

                                There is a Little Rascals episode where a package of Limberger is left in a car by Alfalfa or Spanky for a few days. Hilarity ensues when the gang gets into the car, ya' know clothes pins on the nose and much screaming and yelling. Even the dog gets into the act by looking crosseyed and dragging his nose all over the ground and everyone screaming "Limberger "at ear splitting volume.

                          2. I love them, so this is a second-hand suggestion.

                            My SO finds the veins mostly too over-powering for his taste, but generally likes the flavor of the cheese minus the veins. So I am careful about the parts of roquefort, gorgonzola, etc. that I choose and cut for him.

                            When I am making a pasta sauce with a blue cheese, I will balance with light creme (or half and half) and butter, and actually lift out a lot of the veins as soon as it is melted.

                            You didn't say where you are in France until January. Are you in an area that specializes in blue cheeses? If yes, I think you will get the best advice from cheese stores themselves. My experience, generally speaking is that the younger the bleu, the milder the taste. Though not french bleu, gorgonzola dolce is milder and depending on where you are, you may be able to find it. Or be sure to try it if you are taking any trips to Italy, while you are there.

                            Hope this helps! -sou

                            1 Reply
                            1. re: souvenir

                              Make that another vote for gorgonzola dolce!

                            2. I am of the belief that there are two camps of people. Those that like bleu cheese and those that don't. Same goes for goat's or sheep's milk cheese. Some people just can't abide the wang these cheese have as their primary flavor.

                              I purchased a Danish bleu from Trader Joe's and ate it with Montmorency dried cherries. It was a fabulous, tangy-sweet snack. My mother on the other hand cannot abide bleu cheese. To her is smells like vomit. but she still buys it for my Dad.

                              1. I don't believe in forcing things onto people--if you don't like it, you don't like it. You can start from trying milder versions (blue-bries like cambazola, for example), but why do you need to like it? If it happens that you try some things you like, move from there--but never ever force yourself to like something! Or start softly. Or simply eat the food from the people in your environment. Your palate will grow.

                                There's much out there to like, and work forward from there!

                                I'm a lover a blue cheeses, but know they can be a bit much for many, particularly at first.

                                1. what about trying something like huntsman cheese?

                                  It's too bad that you can't (or maybe you can) get your hands on some of this stuff:
                                  http://en.wikipedia.org/wiki/Dragon%2...
                                  Between this, and an occasional minimally veined piece of stilton with port, I can enjoy *some* blues. I can also occasionally enjoy it as an ingredient....but there are as many times as I can barely swallow it, the "moldy" component just comes out too strong for me.

                                  I read that Castello is mild, and good for people who don't want to be too adventurous with their blues. Same goes for Saga blue. Info from here:
                                  http://www.foodsubs.com/Cheblue.html

                                  1 Reply
                                  1. re: im_nomad

                                    The next time you have a cold, let blue cheese be your comfort food w/ a glass of nice white.

                                  2. Blue cheeses, Stinky cheeses, older goat cheeses all have a certain characteristic that makes them what they are. Stinky has indoles produced with aging that make it smell like poop. Not charming but for me some of the best products. If strong smells of unpleasant products bother you, then just skip them. Old chevrès smell like an old goat and for some are difficult to stomach, if so don't like it, enough choices are around without them. Blues on the other hand are different. There are so many in every level of smell, texture and strength, there should be a few you might enjoy. There is one called Larzac that comes in a little pottery cup that is in essence diluted roquefort, and tastes like butter with a bit of Roquefort in it; It cuts the flavor and more importantly cuts the salt dramatically. If you cannot find it just take a good Roquefort, like Carlès or Vieux Berger, and cuisinart it with one part cheese and two parts unsalted French butter, and see if you like that. As mentioned St Agur is gentle and creamy and easily available.A third choice would be Montbriac, a creamy round the size of a Reblochon that is uniformly grey with no veins at all, but certainly a blue and a good entry product as well. If you are in Paris as l am, let me know and l will recommend some products in specific stores to see if we can get you to like blues;

                                    1. I started liking blue cheeses when I was 16, but slowly. I began with a gorgonzola garlic bread. I found that cooking the blue cheese tamps down the flavor, like baking it into a bread, serving it in a hot sauce with pasta. (Some guy cooked me spagetti with tomato sauce and blue cheese in his apartment in Prague; it surprised me that it was tasty since it sounded awful!)

                                      Once you acclimate yourself, you might enjoy it better in dressing, with wings, and finally on its yummy own.

                                      3 Replies
                                      1. re: thinks too much

                                        While my first instinct is that that sounds nasty indeed, I have to stop myself because I love roquefort or gorgonzola or Maytag blue cheese crumbled over perfectly ripe tomato and drizzled with olive oil.
                                        Was the blue cheese melted into the sauce?

                                        1. re: nomadchowwoman

                                          Yes it was. I've never made it, but it tasted good that night.

                                        2. re: thinks too much

                                          I think this is a great suggestion - cooking might indeed help mellow it somewhat, at least to a taste that you can handle. The Sauternes suggestion was another good one.

                                        3. An easily available cheese for you is Bleu de Bresse. Note that these cheeses tend to smell more as they age. I would 'cut' the cheese with something like port salut. If you don't like it even in small quantities then I think you may be better abandoning it and returning a few years later.
                                          If you pinch your nose while eating blue cheese it will taste less strong.

                                          1. I'm not really sure why you want to like it (unless it's in a lot of dishes that you'd like to order like 4 cheese mac and cheese or Cobb salad). First time I had blue cheese I was 11 years old. I thought it was the most foul and nasty thing ever. I spit it out and didn't touch it for over 10 years. Then I gave it another try and was hooked. Problem is that I have a mold allergy and also react when I eat blue cheeses. I wish I never got hooked because it's always difficult for me to say no to blue cheese.

                                            But in order to answer your question, I would say pairing it with something cloyingly sweet like honey or medjool dates or a dried fig cake would help moderate the "funky" blue taste.

                                            1. Maybe try a bit of blue cheese with nice frech fics and a tiny drizzle of honey. YUM.

                                              4 Replies
                                                1. re: akq

                                                  Ah, yes, frech figs. My favourite

                                                  Sorry - couldn't resist

                                                  1. re: Paulustrious

                                                    heh. My fingers were in a "c" mood that day, I guess. That would be "fresh figs."

                                                2. re: akq

                                                  I have a wonderful fig jam that goes marvelously with blue cheese. Atop some Raincoast Crisps (don't know if you have that brand in the U.S., but they're made from wonderfully rustic bread with other flavours & textures, like cherries, almonds, etc.). Divine.

                                                3. I learned to like blue cheese in France while visiting friends. They would eat it as dessert: take some good fresh bread, spread it with butter and some blue cheese.

                                                  1 Reply
                                                  1. re: Steve

                                                    I was about to write about using butter to cut the strength of blue cheese. That's a common practice in Europe and since the OP will be in France for a while, she (?) can choose just a bit of different blue cheeses to sample as part of the cheese course and butter will be provided on request without a blink.

                                                  2. Try the delightful Spanish Cabrales, from the Picos de Europa region of northern Spain. The cheeses are aged in limestone caverns for up to six months and produces a lovely and creamy blue, that is pungent, distinctive with a brown soft crust. This is a mixed milk cheese. Not as spicy as the Valedeon (made in the valley of the same name in the northwest region of Spain) and is also a goat/ cow cheese aged generally 2 to 3 months.

                                                    A less 'volatile' cheese, for the more squeemish, try the American (Iowa) Maytag. This is a pastuerized, skim cow milk product, which is remarkebly tasty and creamy. For the unitiated (and I believe this is what the OP is looking for) the Maytag might be just the right item.

                                                    5 Replies
                                                    1. re: DallasDude

                                                      Oh, my, Valdeon is one of my "treat" cheeses!

                                                      1. re: DallasDude

                                                        Oh please! If ana doesn't like strong flavors, don't recommend Cabrales, which is one of the strongest (even overpowering) blues ever. Milder blues are Bleu d'Auvergne, St. Agur (a double creme) or Cambozola. Maytag, Port Reyes and Bayley Hazen Blue seem to be the best American brands, though a mite stronger. My current favorite is Roaring Forties Blue from King Island, Australia. G'day!

                                                        1. re: DonShirer

                                                          Oh absolutely, I was merely mentioning my favorites. I too recommended Maytag. gentle cheese for a gentle soul.

                                                          1. re: DonShirer

                                                            Roaring Forties kicks arse! Love it on my steak. :)

                                                        2. anakalia--since you are in France, why not start with St. Agur. It is mild and creamy and may be your "gateway" bleu.

                                                          1. Here's a web site to help understand and guide you with selections of different bleu's - I like that it also offers substitution choices, although some of those I don't agree with.

                                                            http://www.foodsubs.com/Cheblue.html

                                                            1. Here's a great thread (I saved in my favorites for reference) with lots of ideas for tasty blues to get you started. I "grew into" blue cheese over time and bet you will, too:
                                                              http://chowhound.chow.com/topics/611585

                                                              1. Funny--I was at Whole Foods yesterday and the cheese person was tryng to help some woman find a blue cheese, something mild as a "starter" blue, because she wanted to learn to like it too! He (cheese person) picked up a wedge of Valdeon and said that she did NOT want this! Lucky for me, I wanted it (b-day treat).

                                                                1. Don't feel as though you're the only one! I have tried on several occasions to learn to like blue cheeses and I just cannot do it. It's weird, because I'll eat almost anything, but any type of blue cheese i just cannot seem to take. OTOH, my trouble with it may be due to my stint as a waitress in a sports bar when I was younger. I had to serve disgusting-smelling portions of blue cheese dressing all the time to largely obnoxious customers and I hated every minute of it. I think maybe the scent of blue cheese and that miserable set of experiences are inextricably linked in my mind. However, if you have made the effort a few times and it just doesn't seem to work, don't force it on yourself! Things may change for you over time and trying to make yourself like it on a deadline could end up warping you on it for life.

                                                                  1. take your time. don't rush your palate. "blue" cheeses will be around for awhile.

                                                                    there's a place in rome called al bric, it's a wine bar/restaurant/cheese place hybrid kind of joint two blocks from a little apartment i rent in march. i intend to have a blue cheese "shootout" there next year: stilton, gorgonzola, roquefort. haven't figured out the wine aspect yet.

                                                                    i'll noodle the details over the winter and report back in april.

                                                                    1. anakalia:
                                                                      Please put Grafton Duet on your must-try list!
                                                                      http://www.denpubs.com/Articles-c-200...

                                                                      "Grafton Duet is made of two layers of Grafton Premium Cheddar and one layer of St. Pete's Blue Cheese, resulting in a delicious, attractive cheese..." Yes, it is!

                                                                      1. I'm a new convert to Blue, and my husband is still against it, so as someone who also wanted to learn to like it, I'll give you the following tips -

                                                                        Definitely ask the cheesemonger or use your nose at the store to try milder versions first, especially if you plan on heating it. Heating intensifies the flavors, so I would NOT go for it melted on bread, for instance, unless you're also adding fruit, honey, or both to that.

                                                                        Best for me to grow accustomed was to crumble it on salads, especially salads with either a stronger green (like arugula or spinach, that were strong enough to stand up to it) or in a traditional iceberg salad with lots of bacon. Small increments to start. And then as previous people suggested, stuffed into figs or served with very sweet fruit or drizzled with honey were very nice.

                                                                        The first time I liked it in more excess was broiled on top of a filet mignon - how can you go wrong with that? But seriously, it helped me think of it as a condiment more than a big ol' stinky hunk o' cheese. And it was delicious.

                                                                        1. Ask your cheese shop for a mild, maybe tripple cream blue cheese. Spread it on good bread like butter and then spread some orange marmalade. Delish.

                                                                          1. how about dolchelatte? or Roquefort? use sparingly on a baguette and get that creamy marmitey flavor.

                                                                            5 Replies
                                                                            1. re: Soop

                                                                              Roquefort - apart from being rather expensive - is not exactly one of the mildest blues. It's up there with gorgonzola and stilton. I think all three of these use the same penicillium bacteria to infect the cheese, even though the colours differ, primarily due to the milk source.

                                                                              1. re: Paulustrious

                                                                                Is it expensive? I can't remember how much I paid last - only about £2, but it didn't last long ;)
                                                                                But GF usually buys dolchelatte, and we both agree that the Roque was nicer.
                                                                                I ate it with a fresh baguette though - if you ate it with, say an oat cracker, it might be stronger just by proportion.
                                                                                Gorgonzola goes great on a home-made steak burger too.

                                                                                *edit* just thought, it might be considered more of a delicacy or rarer in the states than the UK. Might be one of the few things we have cheaper here perhaps?

                                                                                1. re: Soop

                                                                                  Because of where the OP is, I thought maybe fourme d'ambert. Then I thought, hey, it's Europe, should be easy to get everything right :-) so how about torta mascarpone (layers of mascarpone and dolcelatte gorgonzola). I've lured unsuspecting bluehaters into eating t.m. and had some good success... it also makes a brilliant instant pasta sauce melted.

                                                                                  1. re: grayelf

                                                                                    Fabulous suggestion, along the same, ahem, vein as Cambozola.

                                                                            2. I hated blue cheese in all its various forms for the first 30+ years of my life. Then we tried a wonderful new restaurant, and they had blue cheese au gratin potatoes as a side dish. I never would have ordered them, but a friend I was with who loved them convinced me to try them. Said she was a fan of those potatoes even though she wasn't a big fan of blue cheese. I'm an adventurous eater and will try anything, and those potatoes were love at first bite. I still had to work my way up to eating just plain blue cheese, but now I love even that. For the sake of my arteries I try not to indulge too often, but boy do I love blue cheese crumbles on a baked potato and every other way you could think of to eat it. I'm from Iowa, so I'm partial to Maytag blue.

                                                                              1. Wow, thank you all so much for the suggestions.

                                                                                I posted this question, left for a short vacation, and completely forgot about it until I was buying cheese this weekend!

                                                                                I've written down many of these cheeses, and will start slowly. I'm certain I'll like a few - and, those that don't, well, I just have a few of my blue-cheese-loving friends over and feed it to them ;)

                                                                                I'll report back...