/ck/ - Food & Cooking

>be me
>getting into blue cheeses, but stingy and only by stuff on sale
>start with d'ambert
>fantastic, good intensity
>try gorgonzola
>wtf why does this taste like banana
>try to use it in pasta
>entire pasta just smells and tastes like banana
>try auvergne
>it tastes like banana again
Are blue cheeses supposed to have a weird banana taste at all or did something happen to them? Even cooking them didn't get rid of the banana flavor
How do the blue cheeses compare to each other?