The full-length feature version of Getting the Blues by Garrett McCord appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Garrett McCord
In the same way that few ever start drinking coffee black—beginning instead with plenty of milk and sugar—or cooking with habañeros before trying milder peppers, most people generally have to edge their way slowly into strong blue cheese. You can’t just jump into the deep end; any blue newbie will quickly learn that a chunk of piquant Cabrales will slap you in the mouth so hard your tongue will curl into the back of your throat. This, while amusing, certainly wouldn’t help win over Brian, so I decided to start him on some tamer blue cheeses.Gourmet Live guest columnist Garrett McCord tries to convert a moldy–cheese hater with a selection of “beginner blues.” Download the free Gourmet Live app for the full story and more.
