This class of Blue or marbled cheese is called fromage persille, as
well as fromage bleu and pate bleue. Similar mountain cheeses are made
in Auvergne and Aubrac and have distinct qualities that have brought
them fame, such as Cantal, bleu d'Auvergne Guiole or Laguiole, bleu de
Salers, and St. Flour. Olivet and Queville come within the color
scheme, and sundry others such as Champoleon, Journiac, Queyras and
Sarraz.
Of English Blues there are several celebrities beside Stilton and
Cheshire Stilton. Wensleydale was one in the early days, and still
is, together with Blue Dorset, the deepest green of them all, and
esoteric Blue Vinny, a choosey cheese not liked by everybody, the
favorite of Thomas Hardy.
Brie
Sheila Hibben once wrote in _The New Yorker:_
I can't imagine any difference of opinion about Brie's being the queen
of all cheeses, and if there is any such difference, I shall certainly
ignore it. The very shape of Brie--so uncheese-like and so charmingly
fragile--is exciting.
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