Sunday, November 27, 2011


Hey, you didn't smell that stuff. Well whadya expect? This batch of experimental cornbread was made with two kinds of English Blue Cheese, Stilton Blue, and Shropshire Blue. The Shropshire Blue looks amazing, with a bright cheddar-like orange color and bark bluish veins (that didn't photograph well).

 Looks can be deceiving. The Shropshire Blue "Cheddar", when taste tested (a small piece about the size of a pea) had an excellent initial taste, that seemed to grow stronger and stronger for about a minute. Fortunately it peaked and mellowed off. Even without a beverage it was ok, but I think I'd have a cracker with it next time. I bet it would be quite the desirable wine accessory. I smelled the Stilton Blue before I had completely unwrapped it. I decided to wait and see how it was in the cornbread, and began a Reuben-style hedge.

 Ow, I was way too heavily invested in this outcome. With so much focused on this batch, I got so tense I couldn't eat more than a few bites of dinner before my throat closed up and I couldn't eat any more.

 The Stilton was strong enough I can only say, "I'm glad I don't have to touch that stinky stuff anymore." Though the Shropshire Blue was better, there is still the obvious question, "Why do this to cornbread that was really much better without the addition of these expensive and ultimately very unpleasant ingredients?"

Yup, this may be the extent of my scary cheese cornbread adventures, an expensive and sobering lesson. How can stinky cornbread be? Hopefully, only by accident.

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