I know a man who buys two blue cheeses a week and eats them for dinner. No, he's not my boyfriend -- he's my muse. When I have a humdrum day, I often think of the cheese boards I have eaten at his house, and then I perk up like daisy.
Two summers ago, the Muse introduced me to Cremifacto Verdi di Capra, a goat cheese from Lombardy that had become his infatuation. "This blue will haunt you in the dark," he told me, "It's so mild and creamy." To continue reading, please visit the Di Bruno Blog.
Full disclosure: I freelance for Di Bruno Bros. twice a month. They pay me handsomely to write about cheese for their blog, and I run a nugget of the post here.