GIVE IT UP

[sweetiepye]

I've written about this before, but as I sit here at my pc I am indulging in a little Blue Stilton. A cheese of which there is no other. It is quite costly but worth every penny. It got me wondering what other goodies you people across the pond are keeping secret . Time to give it up. Pam

[blackcat64013]

Hi Sweetiepye,

My indulgence at any time is a crunchy pavlova loaded with fresh cream and berries of all kinds. When mangos are in season, they don't even make it to the pavlova. Just cut them open and eat them straight away with the juice running down your arms and face. HEAVEN

[sweetiepye in reply to blackcat64013]

Sounds very good.

[PMRPete]

Here are another couple of tasty cheeses:-

Roquefort cheese is a kind of blue cheese which comes from the south of France. It is made from sheep's milk.

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining.

[sweetiepye in reply to PMRPete]

Hi Pete, I have tried and liked both Gorgonzola and Roquefort cheeses but neither is quite the religious experience of a good Blue Stilton Pam

[PMRPete]

Hello Pam, I will give them a testing and let you know.

Danish Blue?

I hope you have an enjoyable Xmas holiday. Pete

[sweetiepye in reply to PMRPete]

Happy cheesy Xmas. Pam

[Hidden]

If you’ve not experienced the combination of a good blue cheese with nuts like pecan or walnut, I’d highly recommend it.

One of the best pizzas I’ve ever had was topped with pancetta, pecan nuts and dolce Gorgonzola. Works great in a rocket-based salad too!

[sweetiepye]

I wish I had some now. It sounds delicious.