Do you like moldy cheese?  Not the kind that isn’t supposed to be discolored, but that beautiful blue color we look for on purpose to add to the Italian dressing on a tossed salad; you know, that costs anywhere from seventy-five cents to almost two dollars extra in a restaurant.  My husband and I do.  We also go to the public market to get a good deal on five-year old extra sharp cheddar cheese.  Yum.  My kids call it “stinky feet” cheese!

One advantage when you like moldy blue cheese comes when you are at a large party at a convention center or other large party place. It’s usually the cheese on the big cheese and cracker tray that is chosen least, so you can get your fill without a fight.  The only problem is it sometimes leaves a sour lingering aftertaste in your mouth.  The solution to that is another glass of good wine.  After all, it is a party.

I’m an old-fashioned wife, I still get up every work day morning with my husband and make his lunch while he showers.  It is always a salad; we buy those ingredients at the public market too.  The topping changes each day.  It could be tuna, beef, salami, left over Chinese, herring, salmon, chicken, whatever protein I can come up with.  The dressing is most often a homemade balsamic vinaigrette.  The cheese is alternated, Blue one day, and sharp cheddar the next.  He’s not a fussy man, and will eat most anything, that’s a blessing.  The only time I hear a complaint is when I forget the moldy cheese, or the onions!