I have serious issues with mold. It grosses me out. Nothing gets my gag reflex going as much as finding the lurker at the back of the fridge. You know what I'm talking about. The Tupperware container that you didn't label, knowing you'd use it in a few days, but it got something juicier and more tempting put in front of it and it gradually migrated to the back of the fridge. You forgot all about it, until a fit of cleaning made you gingerly remove it, carefully peeling up the lid (if it hadn't already self-popped). You reel back in horror, the noxious odors assaulting your nose, the fuzzy blue, green, and red puffs threatening to crawl out of the container, and you rush to the sink to stuff it down the drain and let the sewer gators take it on.
Mold smells nasty, looks frightening, and makes me gag. Yet some people enjoy it and even go so far as injecting an innocent cheese with it. And then eating it. On purpose. The mind boggles.
In order to maintain a happy marriage, my sweet husband and I have reached a compromise. He deals with the nasty mold from the fridge and I try not to retch when he enjoys his blue cheese. When he got a chunk of blue cheese for his birthday from our daughter, I took it as an opportunity to score good wifey points and made him a blue cheese dip. My daughter did the crumbling of the blue cheese and the stirring in so I wouldn't be overcome by the fumes.
They said it was delicious. It's easy to make and you don't have to wait to enjoy it, although my husband said the next day the flavors had melded into a somewhat different, but equally enjoyable blend. If you like blue cheese, by all means try it. Just don't make me watch.
Chunky Blue Cheese Dip (adapted from Taste of Home)
8 oz cream cheese, softened
1/3 cup sour cream
1/2 tsp white pepper
1/4 to 1/2 tsp salt
1 cup crumbled blue cheese
1/3 cup minced fresh chives
In a small mixing bowl, beat the cream cheese, sour cream, pepper and salt until smooth. Gently blend in the blue cheese and chives. Serve with crackers, apple and pear slices, and / or pecans. Makes 1-3/4 cups.