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Cheeses

For a very long time, my favorite cheese was of the American variety. It was what I grew up with -- and to be honest -- perfect for grilled cheese sandwiches. Then, as a snack on my first inter-continental flight, I got to try a bit of Camembert, and the rest is history. So, follow along with me fellow cheese-lovers! I am not the most eloquent food writer, but I promise not to shy away from the moldy or the stinky and to share everything I learn along the way.

March 06, 2014

#22 - Roth Moody Blue - Smoked Blue Cheese

March 06, 2014/ Alison McMurtrie

This cheese has lots of adjectives attached to it - Buttermilk, Smoked, Moody, Blue! The flavor was correspondingly interesting!

Because this cheese is smoked, it sort of tastes a bit bacon-y! Which is awesome, because blue cheese and bacon taste great together.

The Roth Cheese website says: "Made in small batches from fresh, local Wisconsin milk, our rich, creamy blue is delicately smoked over fruit wood to create subtle smoky undertones. Beautifully balanced, sultry, and seductive, Moody Blue® is excellent on a cheese plate and delicious for cooking."

ali mcmurtrie

Ali McMurtrie - This website is my attempt to "get the art out of my head." I started this blog a few years ago when I turned twenty-five, and it began as a place for me to post about cheese, pottery and other things I thought were interesting over the course of that year. Now, even though my "Year Twenty-Five" has is behind me, I keep this site as a way of collecting things I feel inspired by and/or would like to eat.

ali mcmurtrie

ali mcmurtrie

Cheeses

ali mcmurtrie

A sporadic list of cheeses I have tried and enjoyed. Having no expert knowledge on this subject, the below are simply my observations!

ali mcmurtrie