☰ menu   

Jersey Blue: A Tale of Cheese & Sports


Jersey blue wedge

Kirstin Jackson (blogger at the always enjoyable It’s Not You, It’s Brie) started her love affair with blues as a child, attempting to show her tough side by eating the strongest cheeses she could find. As an adult, she’s mellowed out a bit, yet always keeps a hunk of blue on hand. Her current obsession? Jersey Blue from Switzerland, a creamy, buttery cheese made from raw cow’s milk.

Everyone could run faster than me. But no one, no one, could eat more blue cheese than me. Or stronger blue cheese. I think I even put it on a peanut butter sandwich once. Blue cheese dressing was always my salad topper of choice.

Read More on It’s Not You, It’s Brie

Photo by Kirstin Jackson

Alicia Hahn

Alicia Hahn is an online editorial intern for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.