tag:blogger.com,1999:blog-2745807079015237745.post6067811981175384809..comments2024-03-15T13:56:13.372+00:00Comments on The Cheeselover: A white blue cheeseFiona Becketthttp://www.blogger.com/profile/12970779962455905201noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2745807079015237745.post-88882644031442067982010-01-20T15:53:32.522+00:002010-01-20T15:53:32.522+00:00Agree - that's always the way, James. I always...Agree - that's always the way, James. I always try and buy from independent shops but know a lot of people pick up cheese when they're in the supermarket so it's occasionally worth running them through their paces.<br /><br />Your Lancashire cheeseboard experiment sounds interesting Linda. Tell me more!Fiona Becketthttps://www.blogger.com/profile/12970779962455905201noreply@blogger.comtag:blogger.com,1999:blog-2745807079015237745.post-14524969274708807142010-01-20T11:09:57.197+00:002010-01-20T11:09:57.197+00:00I had the Blacksticks Blue in a take on a Waldorf ...I had the Blacksticks Blue in a take on a Waldorf Salad at Warwick Dodds restaurant the Hastings in Lytham at the weekend. It was really good the blue being tangy enough without overwhelming the other components. so you are right about one of the ways to use it.<br />Blacksticks do a sheep and a goat blue cheese as well, I've got some of the former to taste in my Lancashire cheese board experiment.goodshoedayhttp://www.withknifeandfork.comnoreply@blogger.comtag:blogger.com,1999:blog-2745807079015237745.post-48955010641439804142010-01-20T10:54:52.791+00:002010-01-20T10:54:52.791+00:00This might be the same problem as the cut portions...This might be the same problem as the cut portions of Blacksticks Blue - the pre packaged supermarket portions are dryer and harder in comparison to the whole cheese. The whole one is much moister, has much more life and zing - probably best to go to a specialist cheese shop.Jameshttps://www.blogger.com/profile/11774745116214686192noreply@blogger.com