When I was young we used to order pizza on Friday nights while we watched TV. I used to order extra blue cheese sauce from the chicken wings, so that I could dip my pizza slices into the questionable liquid, basically using the pizza as a vehicle to get as much of it in me as possible, while I sat around and watched episodes of Step by Step and Boy Meets World. But somehow between the ages of 12 and 18, I managed to develop an absolute aversion to blue cheese. And not just the blue cheese dipping sauce that I used to be so fond of, but also to the many blue cheeses that receive so much gastronomic praise throughout the world, such as Gorgonzola, Stilton, and Roquefort. For a while, I could not even look at the little mold spores without remembering their taste, which for me was enough to grab a napkin and forgo the nicety of swallowing something you don’t like with a strained smile. “Roquefort is the King of Cheeses”, my dad once declared openly and without an ounce of doubt in his voice. Roquefort? I remember my absolute shock at the statement. What about the lovable Brie and Camembert? What about the sharp aged Pecorino? Why aren't those in the Royal Court of Cheese?

Well, I have decided to try and learn to love blue cheeses, one at a time. Since most of my now-favorite foods were once my least favorite (extremely dark chocolate and anchovies are prime examples), I have recently been trying as much blue cheese as possible. Now, I am not saying that I will actually buy it or order it for myself, but I am slowly trying it more. Recently I have had two noteworthy experiences in which I see myself coming around.

The other night I went to Firebox Restaurant in Hartford, CT with my boyfriend. He wanted to share a warm beet salad with golden raisins and local blue cheese. I thought that since it was on a salad, I would be able to pick my way through it. But when the plates came, we were greatly surprised. The blue cheese did not come crumbled on top of the lettuce as usual, but was a warm, smooth pool at the bottom of the plate, on which the other ingredients rested. I do not know what they did to get the cheese to an almost tahini- like texture, but it perfectly complemented the sweetness of the beets and raisins. Quite frankly, I loved it, and mopped my plate clean with bread.

On Sunday I went to the MoMA with my boyfriend, and stopped at Café 2 for some post-exhibit recuperation. We ordered a trio of bruschetta, of which our favorite was topped with Gorgonzola, walnuts, and honey. The soft Gorgonzola was slightly spread over the crusty bread, and drizzled delicately with honey, and topped with walnuts. I could not believe that I was eating several bites of the formerly despised cheese, but the combination was to die for.

Now, I know that I have a long way to go before I can agree with my dad on Roquefort, but for the meantime, I have realized that blue cheese can go perfectly with certain flavors, and that there is whole other world of flavors out their waiting for me! Look out for future recipes!