For lovers of good, strong blue cheese who want something they can cook with and experiment with without the guilt brought on by squishing $20 a pound Roquefort onto your burger, meet Danish blue cheese.
Castello-Rosenborg Traditional Danish blue, for example, is very good quality, priced at $12 to $14 a pound, and works well in any recipe requiring blue cheese. It has a good sharp bite without the powerful odor of Italian Gorgonzola, and is far preferable to inexpensive, pre-crumbled American blue cheeses mass-produced by companies that also make plastic-wrapped yellow slices. This stuff tends to be hard, acidic and bitter, and is the reason many people think they don't like blue cheese.
(This is not to say that all American blue cheese is bad. Maytag and Point Reyes are two great American blues available locally.)
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