In a recent workshop I was given the opportunity and privilege to try some homemade blue cheese. It had a rich and buttery texture. A hybrid between a stilton and a gorgonzola. Its richness was a direct result of the incredibly fat heavy milk of Jersey cows. The cheese had style. It had a distinct character that I had not experienced. And the hardest part is, I will not be able to buy this cheese. It cannot be sold because of regulatory issues. But it can be given away and amply devoured in secrecy. Because of that, I have named it Bootleg Blue. Let's see how impatient I am and what sparks begin to turn into flames.
February 2, 2005