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Originally Posted by Dopy
Not forgetting
French Roquefort
Spanish Cabrales
Danish Blue
Italian Gorgonzola
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There are tons of blue cheeses, but Stilton has its own distinctive quality that I prefer over pretty much all others. Danish Blue, Gorgonzola and Roquefort are usually sharper and less rich in taste than Stilton. I'd say Stilton is somewhere in between a Roquefort and a Rochebaron in taste, which really makes it quite unique.