I have never been a fan of bleu cheese. In fact, I’ve detested the stinky, soft “cheese-like” fermentation for all of my life – with only one exception. Years ago, on a very special occasion, I was treated to the most delightful and inspiring flavor combination in the form of an amuse bouche at The Cliff House in Manitou Springs.
Appearing before me, in just a single bite, was the marvelous display of the tiniest morsel of beef carpaccio topped with a touch of Maytag Blue.
Astounding, if I do not say so myself.
The bite was more than amazing. It was downright fabulous.