|Photo credit: Joy Manning|
One of my favorite things to eat, aside from blue cheese? Oysters. That’s how I got to know Joy Manning of the blog, The Oyster Evangelist. She writes in this week for the Blue Cheese Invitational:
I have a terrible affliction for someone as crazy about cheese as Iam. Let's call it cheese amnesia. For whatever reason, no matter howmany times I buy, order, eat and enjoy my favorite blue cheese, it'salmost instantly erased from my memory. At Whole Foods, inrestaurants, and at cheese shops it happens over and over. I see ahalf moon of blue cheese that strikes my fancy, looking just the rightamount veined and likely to become perfectly creamy and spreadable ifleft at room temperature. And I say to my husband, "Let's try thisone. This one looks great."
And he rolls his eyes at me, shows me the identical one he already hasin his basket and says, "Oh my god, Joy, you've had that a milliontimes! It's your favorite blue!"
And then when I spread it over a toasted slice of baguette, maybe witha drizzle of honey over top, I rave about its sweet creaminess, itsunderstated mushroomy funk. If cheeses were people, this blue wouldn'tbe a hipster. As one of France's oldest cheeses, she's self assured anddignified--never desperate of trying too hard. She would die ofmortification if anyone described her as "racy." But she is thelaid-back love of my blue cheese life.
But no matter how many times I forget how much I relish it, the wildlyavailable fourme d'ambert remains my favorite blue--for snacking andfor cooking. Sure, other cheeses often catch my eye and I am prone tostray. But I will come back again and again. --Joy Manning
Happy Monday, everybody! I’ve got more bloggers on blue cheese, later this week. And if you’d like to submit a post – yes, you – there are still two weeks left. March, she is a long month.