I hear you when it comes to pungent, peppery blues. I don’t like them either. I prefer moist, mellow, buttery blues that play well with wine, which describes this flawless beauty. I used to use the term “starter blue” or “entry level” for blue cheeses as easy to like as this one, but I’m abandoning that terminology. It’s condescending, and it suggests that more sophisticated tasters would disdain this cheese or somehow outgrow it, like white Zinfandel. Maybe I’ll move on, too, but I’m smitten enough to think it’s for life.