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Related developments, cheese

I haven't had blue cheese in a while. Got some 'cheap' Danish at Bloomingfood's, and it's quite tasty at room temperature (though getting greasy), by itself or as a garnish on salad.

Apple or Asian pear slices go well on salad too, bringing sweetness, crunchiness, tartness, and moisture. I think the apple worked better than the Asian pear. What kind of apple? Don't know.

Getting salad dressing in one's eye is NOT fun.


In less related news, I grew up with Brick cheese, a bland soft white cheese, shredded or sliced for sandwiches. Always wondered a bit about the name. Confused it with Monterey Jack. Never saw it outside my father's grocery purchases.

Until last week, when I found it at Bloomingfood's. Bought it, tasted it, liked it especially warm, looked it up. Cheddar variant, hey. Brought it around to all the social events last week to give samples, not because it's the best cheese ever -- it's not -- but because it's a nice cheese that literally no one had heard of and most probably wouldn't think to try. There may be a less sexy name for cheese out there but I can't think of it right now. Brick.

The entry on American cheese is perhaps more interesting than the cheese.

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