I can never resist the cheese counter at my local co-op.  It has a small selection of cheeses, but they’re meticulously curated by a cheese enthusiast whose palate seems in tune with my own, and I always love everything he recommends.  Last time I was in the store I browsed by myself, however.  I know I probably should have chosen a cheese based on the type of milk used, or the region from which it hailed, but I will admit to having used one criterion only to select this cheese: its name.

Oregonzola.  Isn’t that cute?  See how they did that?  A blue cheese, a local spin, a clever pun, and I’m sold.  And it was quite nice, I must say.

It’s the weekend, so make your pizza crust today (recipe here) to have it handy in the fridge for a speedy weeknight dinner.

Continue reading Leek and Mushroom Pizza with Blue Cheese (click for recipe)