Eviltoastman wrote:I'd never tried blue cheese or goats cheese for that matter until I recently went to France. they put either on everything. When you consider their bog standard all-purpose cheese is Emmental which is very mild, sweet and non-offensive and our her in the UK is mature cheddar, it's odd that I find the flavour of blue cheese and goats cheese too intense. On a standard French quatro fromagi pizza for example, exactly a quarter each of it is assigned one of the following cheeses. Blue cheese, goats cheese, mozerrella and monteray jack. Now the last two are fine, but in the quantities described, assigning 25% a piece to blue and goats cheese just made me a little sick. I did like blue cheese and goats cheese though and like the sound of this blue cheese dressing.
well like i said i have had it where this real pungeant strong mold like taste kicks your taste buds all the way up to your nasal passage . thats really unpleasant . this particular stuff "marzettis bistro style blue cheese" is much milder , it does hace small chunks of cheese , not too many at all , and they are very very mild .
i am telling you this stuff is really a treat . i had some red poppyseed dressing that was like a gourmet version of a western dressing . this stuff was amazing , like a sweet french , but not a reall artificial taste . it only works with a salad with a lot of onion , hardboiled egg , yellow cheese , plus croutons and bacon bits will push it over the top to salad main course territorry.
it goes well wityh pork or chicken , not so much red meat . like not corn but green beans , ya dig . man its good !
i really dig salads , gotta have some real butter , a roll , bread , crackers , anything .
just that i put so much crap on it , then eat a dinner a half our later , its really bad , like totally cancells out the concept of salad+good for you . this is the antisalad , carcinigeonatic/sweet/greasy/butter salad .MMMMM-Mmm , so good !
the finished product is just the garbage left over from doing the work.