Blue Cheese

Long long ago, cheese was left to age in some moldy old cave and became streaked with bluish-green mold. But rather than spoiling the cheese, the mold gave it a distinctive flavor, and blue cheese was born. Since then, cheese-makers have learned to inject or stir mold spores into different cheeses, and many still use caves to age them.

If you're not a huge fan of blue cheese (pungent!), I recommend you try my all-time favourite blue cheese - Blue Castello. This is a rich, moist and creamy blue cheese. It's fairly mild and won't overwhelm you.

I used to buy it at Trader Joe's - it was dirt cheap. Now we have moved and there is no Joe's but last week I found a brink of this stuff at BJ's. And that made me happy.