Perhaps I should think of 2010 as my year with the blues. Nothing to do with my spirits, mind you, but I was startled to see how many blue cheeses appeared in this column over the past year.
Maybe it's a sign of America's increasing cheese sophistication that the blue section at many cheese counters seems bigger than ever. Blues are difficult for many consumers to like as they can seem biting, tangy or pungent. But with exposure to a broad range of cheeses, palates recalibrate and the cheese that once registered as aggressive now tastes pleasantly spicy.
To read the rest of the story, please go to: The San Francisco Chronicle.
