Summertime Blues

Sure, blue cheese is salty and piquant, but that doesn’t mean you can’t enjoy it during hotter months.

On a platter, go for lighter blues that won't overwhelm:

• Cambozola: this German blue has the texture and rind of a Brie, but it's lightly marbled with blue mold. Its flavor is mild and its mouthfeel is decadent and buttery.
• Gorgonzola Dolce: “Dolce” means “sweet,” and in this case, it refers to the fact that this Gorgonzola is milder and creamier than its older cousin, Gorgonzola Piccante. Gorgonzola is one of the most ancient cheeses, being made in northern Italy for over 1,000 years. It has a texture like firm icing and a grassy flavor.

On a burger, go for a stronger blue whose texture will stay (somewhat) cohesive and whose flavor will hold up when heated. It's fun to show what time does to cheese by selecting older versions of the same cheeses on your platter. I recommend:

• Grand Noir: This older sibling of Cambozola is aged longer in wax, increasing intensity while maintaining a dense, creamy texture. It melts nicely, stays flavorful, and stands up to the rich beefiness of any burger.
• Gorgonzola Piccante: “Piccante” means “spicy.” Its texture is like a dense pudding with more crumble than Gorgonzola Dolce. It warms without liquefying and nothing will diminish this robust cheese’s flavor.

Now… go eat some blue cheese, people!