Nancy2 > wrote:

>Maytag Blue Cheese from Iowa - one of the very best, and used by great
>chefs everywhere in the US. ;-) I wouldn't want it in a grilled
>cheese sandwich, though - it is best in salad or even on a baked
>potato or on top a grilled steak....

An emerging classic is hearts of small romaines with Maytag crumbles
stuffed inside, then placed under a broiler or in a wood oven for
a minute.


Steve