I'm used to eating gorgonzola. I bought roquefort but I don't like it and just saw the label that it's sheep's milk cheese. I thought I was eating goat's milk cheese which I can't stand. Anyway to make this cheese less funky?
I had bought a blue cheese the week before but can't remember the label. It was very creamy and sharp, almost acidic, but didn't have that funk and I loved it. Any cow's milk blue recommendations?
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