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08 Feb 10
1 edit
Originally posted by Grampy BobbyYes and my favourite is produced by a company called Oka, which coincidentally is in Oka, Quebec. There is a connection with a group of Trappist monks from the area who were the the first to produce it from a recipe they brought with them from France.
[b]How about crumbled Danish Blue Cheese?
Do you enjoy it too? My favorite's 'Rosenborg Castello (tradional)'. Discovered it goes quite
well with mayonnaise and coarse ground pepper with hamburgers on toasted onion buns.
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08 Feb 10
Originally posted by Great Big SteesDanish Blue - very nice!
Yes and my favourite is produced by a company called Oka, which coincidentally is in Oka, Quebec. There is a connection with a group of Trappist monks from the area who were the the first to produce it from a recipe they brought with them from France.
But it is the "Poor Man's Stilton" !!!
08 Feb 10
Originally posted by Grampy BobbyIs it good with pork?
[b]How about crumbled Danish Blue Cheese?
Do you enjoy it too? My favorite's 'Rosenborg Castello (tradional)'. Discovered it goes quite
well with mayonnaise and coarse ground pepper with hamburgers on toasted onion buns.
...........................................[/b]
Is it good with ham?
Do you like it fried?
Would you like it with Spam?
08 Feb 10
Originally posted by Grampy BobbyJames Peterson said don't use Danish, in his book "Sauces".
[b]How about crumbled Danish Blue Cheese?
Do you enjoy it too? My favorite's 'Rosenborg Castello (tradional)'. Discovered it goes quite
well with mayonnaise and coarse ground pepper with hamburgers on toasted onion buns.
...........................................[/b]
i think he said to use French (like Roquefort) instead.
