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.
Photo by Kirstin Jackson