Let's face it, there are some cheeses that are great. They melt well, they smell amazing and they taste even better. Then there are the others. The ones we turn our noses up at because they defy all logic as to why anyone in their right mind would want to partake in such a delicacy.
In some parts of the world consuming cheese is frowned upon. They look to the West and wonder why we would ever consume something that is basically nothing more than mold. Yet here in the West, we put cheese on practically everything. The more cheese you have the better in some cases. In fact, the largest producer of cheese in the world is right here in the Good Ole U.S.A and you have probably already guessed it…that's right…Wisconsin. Making more than 3 billion pounds of cheese a year this state takes home the title.
Yet there is one cheese that everyone seems to love to hate. Blue Cheese.
This delicacy is either loved or hated, there is no in between. Used on wings, in dips and a plethora of other recipes this cheese has turned up noses for centuries, but we are looking to change that.
Here are three recipes that will restore your love for Blue Cheese.
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