Until I turned 50, the idea of smelly cheese turned my stomach. Now I can’t get enough of it. Gorgonzola is bleu cheese with a tamped down aroma, and thus not as moldy a taste. I love it on salads, sandwiches, sprinkled on tomato soup, and of course between two pieces of thin-sliced rare steak rolled up like a HoHo. Ummmm.