I love bleu cheese, but honestly I like those that are more mild than roquefort. An American bleu cheese maker won the world's bleu cheese title last year, a company out in Oregon.
I believe the flavor of liver is affected heavily by the cow's age and diet. I've had some harsh tasting liver but occassionally I got some mild liver which was good.
We were poor when I was young and we ate it often. That being said I haven't eaten it for 20 years or so now and I have no plans to because usually it has a harsh smell and taste, even with onions et. al.
