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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Blue cheese dip.
Date: Mon, 10 Mar 2025 17:34:35 +1100
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On Mon, 10 Mar 2025 00:08:03 -0600, Graham <g.stereo@shaw.ca> wrote:

>On 2025-03-09 8:14 a.m., Dave Smith wrote:
>> On 2025-03-09 6:12 a.m., Janet wrote:
>>> In article <m33khpF4pd6U1@mid.individual.net>,
>> 
>>>> I make Christmas cheese with gorgonzola. Besides garlic and finely diced
>>>> onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
>>>> out the ingredient list.
>>>> Since that's the only thing I make with "any" blue cheese, I have 
>>>> nothing
>>>> else to add.
>>>
>>>    We just eat Gorgonzola.  Or Stilton. Or any of the many
>>> different blue cheeses available here.
>> 
>> I finally got to try Stilton for the first time within the last year. I 
>> don't know exactly why it took so long. I have to say that I wasn't all 
>> that impressed with it the first time and my wife agreed with me that 
>> the texture was off putting, unlike Stilton she had had in the past.  I 
>> gave it another try. I was impressed.It is great cheese.
>> 
>I knew the head of a branch of the Alliance Francaise who raved about
>Stilton.

Several of my uni teachers were involved with the "Alliance
Française".

-- 
Bruce
<https://i.postimg.cc/5NvHwfF0/trumpputin.jpg>