I can no longer hold my tongue. CLEMSON BLUE CHEESE STINKS TO HIGH HEAVEN!!! There. I feel sooooo much better. Call me whatever nasty name you can but for years I have believed that Clemson's Blue Cheese is abominable. Have any of you Clemson lovers ever had a real blue cheese like Maytag from Iowa, Roquefort from France (especially Le Papillon), Cabrales from Spain or a Gorgonzola Dolce?
The fact is that Clemson does NOT even make this crap. It's produced by Aramark, a global dining services management company that excels at mediocrity. This putrid cheese is not made from the milk of all those beautiful cows that live near Clemson but rather from the cheapest, nearly spoiled milk that Aramark can get its hands on. It's aged in impenetrable Cryo Vac wrapping, smells and tastes like day old horse pi** in the middle of August and for some reason commands a price of 10 or 12 dollars per sorry pound!
The only way that Clemson University will take over production of a once wonderful cheese is if enough folks complain. Starting with me!