Feeling blue lately

I have been doing a lot of writing this week, mostly about blue cheese ­ ranging from creamy Italian Gorgonzola to Northern Irish Kearney Blue. It seems that lately, people can’t get enough of the blue stuff, whether they¹re consumers or professional judges. Myself, I have been enjoying a blue cheese dressing a chef friend made with the piccante Gorgonzola brought back from Italy. I note that the last two Supreme Champion winners at the International Cheese Awards at Nantwich were blue cheeses as well. Is this part of a trend?

If it is, I support it. I have even put a large piece of blue cheese on the cover of the next issue. It will be hitting the mailboxes within a couple of weeks. And, I look forward to seeing you all at upcoming cheese-related events.