Cheese-aholics ? Do you Blue Cheese ? International Cheese Platters ?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cheese 11

Cheese-aholics ? Do you Blue Cheese ? International Cheese Platters ?

foodeditormargaux | Aug 23, 2012 07:40 AM

I am a new member from Italy and would enjoy hearing from all Chow Hound Members on the topic referenced :

Born and bred in Italy, we practice the Mediterranean Trilogy of: cheese, crusty bread & wine.

To move on to blue vein cheeses, we are very fond of :

Lombardia D.O. Designation of Origin Gorgonzola aged or sweet 3 to 6 month old

Asturias D.O. Cabrales Picón

France D.O. Roquefort

When preparing an international cheese platter, I depending who is invited for lunch, brunch, cocktail hour or Aperitif / Tapas or Meze Hour ( 8pm - 9pm or 20.00 hours to 21.00 hours ), there is always:

2 blues
1 fresh French and 1 fresh Spanish goat variety
1 tender Galician, Spanish Smoked cow variety
1 cured ewe variety
1 aged in cave Sardinian Ewe variety

Since my husband is a Vet specialising in Bovine Medicine and Nutrition,

Photo Courtesy: Consejo de Regulador ( President of Regulation ) of Cabrales, Asturias, Spain.

Best regards, Margaux.

Want to stay up to date with this post?

Recommended From Chowhound