Getting the Blues

Getting the Blues
If you want to understand the wide world of blue cheese, start by getting to know these four classic, flavor-forward styles
Oct. 5, 2012
https://www.wsj.com/articles/SB10000872396390443328404578022642672737054

French Roquefort: serve it alongside some lightly dressed greens

English Stilton: beef and Stilton pies

Italian Gorgonzola

Spanish Cabrales: add it to fried eggs and onions, tuna and piquillo pepper toasts, and cheese croquettes with membrillo sauce
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The Art of the Cheese Plate
Pascal Vittu, head fromager of Daniel restaurant in New York, offers a tour of the best offerings for after dinner
Nov. 11, 2015
https://www.wsj.com/articles/the-art-of-the-cheese-plate-1447267094

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Blue Cheese Potato Salad
It’s rare to find a potato salad that draws more attention than some of the meats at a barbecue, but the creamy blue cheese bite of this classic summer side is no wallflower.
Serves 4-6.
July 2, 2011
https://www.wsj.com/articles/SB10001424052702303339904576406013966460004

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