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!