Don't It Make My Brown Eyes Blue

When I got home from work one evening last week, I found that My Beloved had been to our little neighborhood market to procure a nice wedge of Danish Castello Blue and an assortment of Carr's Water Biscuits for our pre-dinner nibbles. Most blue cheeses are too strong for hors d'oeuvres but this one was mild and very rich.

He also brought home some ground beef that I decided simply to prepare as hamburgers, rare and juicy the way he likes them. As I flipped the burgers, I was inspired by the remaining Castello Blue to try melting a slice of it over the beef to make a different sort of cheeseburger.

Unlike the more traditional cheddar, this cheese melted almost instantly revealing it's triple cream nature as it slid like butter across the top of the burger. The taste was intensely savory and rich, earning lots of "Mmmm-mmm-mmms" from MB.

Oh, yeah.