Blue cheese is known for its characteristic veins of blue (or sometimes shades of green, gray, or even black) mold running ...

For hard cheeses, you can easily slice off or cut away a speck of mold and consume the rest of the cheese. But for soft ...

However, I liked it better when I tried it alongside pepperoni. The fontina semisoft cheese wasn't memorable. The fontina was soft, mild, and one of the most forgettable cheeses I tried.

The golden rule is a hard, a soft and a blue, but you could also include those made from different milks by adding a goats' or sheep cheese. When tasting cheeses, always start with the mildest ...