Although the
Roquefort process of France is followed and the cheese is inoculated
in the same way by mold from bread, it can never equal the genuine
imported, marked with its red-sheep brand, because the milk used in
Minnesota Blue is cow's milk, and the caves are sandstone instead of
limestone. Yet this is an excellent, Blue cheese in its own right.
Pineapple
Pineapple cheese is named after its shape rather than its flavor,
although there are rumors that some pineapple flavor is noticeable
near the oiled rind. This flavor does not penetrate through to the
Cheddar center. Many makers of processed cheese have tampered with the
original, so today you can't be sure of anything except getting a
smaller size every year or two, at a higher price. Originally six
pounds, the Pineapple has shrunk to nearly six ounces. The proper
bright-orange, oiled and shellacked surface is more apt to be a sickly
lemon.
Always an ornamental cheese, it once stood in state on the side-board
under a silver bell also made to represent a pineapple.
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