I've wanted to ask this question for decades: Am I really the only one who reacts to a seafood, meat or poultry entree containing blue cheese- like someone who has just heard fingernails scrape a chalkboard?
I confess that my blue cheese taste is very rich/creamy/fatty oriented and I love that profile in a salad or with certain fresh fruit and bread, but THAT is the only place i think blue cheese belongs. My condemning opinion is based on two personal judgements:
1) the blue cheese flavor simply does not complement that of seafood, poultry, meat
2) blue cheese is just TOO overpowering of other flavors, and it infects the taste buds such that the blue cheese taste is all they can perceive on a plate of myriad other components.
Yet i continue (to be horrified) to see many or most chefs including blue cheese on entrees. I actually use its presence as an indicator of the talent, or lack thereof, of a chef (whose restaurant or cookbook i am considering) But i also practice denial and if i see it being used by a chef i admire, i willfully forget i saw it mentioned!
Am I alone on this bus?
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