A continuation of my thoughts on Point Reyes Blue started on August 11th.
As you can see, the cheese has a very interesting texture. Blue cheeses can range in texture from very soft to quite hard and crumbly. I think the most common use of blue cheese is as an accentto a salad or dish in the crumbly form, but I really prefer to eat it in slices. (of course, this is true of most cheeses) This blue, in contrast, did not crumble but produced compact, creamy slices which slid off the knife.
We also tried out the portobello mushroom recipe. We grilled portobellos and large slices of yellow pepper, topped with the blue cheese on a French roll. I highly recommend this. I think this cheese would also be good in a number of other recipes because as blues go it did not have an overpowering flavor. It could be mixed well with chicken, other vegetables (for some reason eggplant comes to mind as a possible compliment), or in a savory pastry.
Filed under: Point Reyes
