Creamy Sexy Blue
Crumbles of the creamy sexy blue cheese.
Could that be the name of a cheese? A good cheese? Shouldn’t it have a more traditional name? No, says Giles Schnierle of the Great American Cheese Collection in Chicago, which supplies Au Cheval with the cheese. Schnierle works with private label cheese-makers to create unique and traditional cheeses which he sells out of his Chicago warehouse. One evening, he and some cheese-makers and friends were having dinner, discussing cheese when the conversation turned to the blue in question. A woman at the table mused aloud, “That’s a creamy sexy blue.” And according to Schnierle, everyone at the table kind of stopped, and said, ‘That’s it, that’s the name!’ And so it is.
A round of the Creamy Sexy Blue
Working on the staff meal Matzah ball soup on the menu
And it just so happens that the Creamy Sexy Blue is part of what makes for such a decadent omelet at Au Cheval. The creamy texture and slightly salty tang of the Creamy Sexy Blue weaves its magic amid the eggs and sauteed vegetables with ease, making for a melt in your mouth experience that’s as comforting and cozy as a childhood meal, and as adventurous and epic as trip to Paris. Creamy Sexy Blue is also working its magic in the raw vegetable salad.
Hand-made brass candle-holders by Leah Ball