Montcabrer, Cabrales, Ubriacone, Wynendale, Strachitunt, and Grayson
Friday, June 25, 2010
Oregon Rogue Blue - Made from raw cow's milk, this blue is a bit firmer than the creamy blues (i.e., St. Agur, Fourme d'Ambert). It makes eating much easier as you can cut small wedges. It's neither salty, nor creamy at room temperature. There is a slight hint of the Danish blue aftertaste. It's a B/B+ on my blue scale.