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"With American cheeses finally earning acclaim, isn&amp;#039;t it time to ditch the holiday Stilton? Artisan dairies from coast to coast are turning out blue cheeses destined for greatness, wheels that easily rival the Old World&amp;#039;s standard-bearers. Crumble some of California&amp;#039;s Point Reyes Original Blue over a fris\u00E9e salad with walnuts and pears. Showcase Oregon&amp;#039;s Crater Lake Blue in a savory souffl\u00E9, or float toasts topped with Wisconsin&amp;#039;s Ader Kase on onion soup. The country&amp;#039;s inventive cheesemakers are working with cow&amp;#039;s, goat&amp;#039;s and sheep&amp;#039;s milk to make blues of distinction with names you won&amp;#039;t soon forget, like Carr Valley Cheese&amp;#039;s Ba Ba Blue (from Wisconsin sheep&amp;#039;s milk) and Pure Luck Farm and Dairy&amp;#039;s Hopelessly Bleu, a Texas goat&amp;#039;s milk creation. Partner one of these creamy blues with a nut-laden honey, or use one to add depth to a cool watercress and fennel salad with new-crop apples. Recipes Mixed-Nut Honey Shaved Fennel, Apple and Watercress Salad with Blue Cheese  Click here to see the resources. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2319/weekend-kitchen-american-blue-cheese-a-61215/>