18 Blue Cheese Recipes Even Haters Will Love (2024)

FAQs

What meat goes well with blue cheese? ›

FOR CREAMY BLUES: BEEF

Blue cheese has a natural meatiness that makes sweet love with some actual red meat.

Blue cheese is particularly assertive, so you will want to substitute it with another strong tasting cheese. Feta will work well in many recipes; the texture is similar and it is fairly pungent.

Blue cheese is the perfect dessert cheese. Grab some fruit cake or some fresh apples and peaches to finish off any meal. To balance some of the bolder blues, caramelised onion jam, or fruit pastes like quince or fig are also a perfect combo. Also try a drizzle of honey, that is a personal favourite.

Blackberry Jam and Camembert, Chevre, Taleggio, or Mild Blue Cheese. Blackberry jam is sweet but tangy, with a bit of a bite. It's the classic option of a jam that goes best with milder, softer cheese like Camembert or Taleggio or milder, sweeter moldy cheese like Blue Stilton.

Crackers with dried fruit work well for cheddar, swiss, and manchego cheese, while olive oil crackers are delightful with parmesan. Blue cheeses. The sharp, tangy flavor of blue cheese is well-balanced by a cracker with a bit of sweetness – try crackers flavored with honey, dried figs, or berries.

David Gremmels, president of Rogue Creamery, says the piquancy can be overwhelming. “I also find that most people are turned off by the acidity, metallic notes, and off-putting texture created by hom*ogenization and standardization in commodity blue cheeses,” says Gremmels, who has helped steer the company since 2002.

There are dozens of varieties of blue cheese. The four classics are French roquefort, English stilton, Italian gorgonzola, and Spanish cabrales. But today, blue cheese is made in many countries and in a growing variety of styles.

Actually, either spelling is correct. Bleu is simply the French spelling of “blue.” There are a number of fromages bleus (blue cheeses) in France, and since the French invented the use of blue cheese in salad dressing, you're likely to find it spelled as “bleu cheese dressing” at the restaurant…

Blue cheese can spoil if a person leaves the cheese unrefrigerated for too long or if they refrigerate it but do not eat it within several weeks. In either case, the mold present in the cheese can produce toxic compounds called mycotoxins. These can cause short- and long-term health effects.

Why is blue cheese so addictive? ›

And some even go as far to speculate that the milk protein found in cheese, called casein, may stimulate cheese cravings. During digestion, casein is broken down into casomorphins, which are thought to have an opiate-like effect.

When you have leftover blue cheese, just throw it in the freezer in a sealable bag. Freezing doesn't damage the cheese and it still tastes great. The frozen blue cheese is always ready to go on top of salads and other dishes. Plus, when it's frozen, the cheese breaks off easily.

What does “blue cheese” mean in rap songs? Money. The blue stripe on $100 bills.

Roasted pecans go well with semi-soft and springy cheese like gouda and blue cheese. These nuts have an earthy taste that will not clash with the unique flavors of the cheese. Try honey pecans to build the taste. Walnut halves are a popular addition to cheeseboard condiments.

Bleu cheese finds its perfect pair with acidic herbs like chervil or sorrel. These herbs don't detract from the flavor of the cheese; rather, they are strong enough to stand up against the strong flavor of the cheese. Brie is great with Chives, Basil, Parsley, and Tarragon.

Blue cheeses with stronger flavors tend to go well with a bite of something sweet: slices of fresh pear or apple, a handful of grapes, dried figs or honey.

Beef and blue cheese are a classic pairing, including on a charcuterie and cheese board. Sweet, tangy, and mild Gorgonzola dolce complements the mild, sweetness of the lean beef.

Hill, whose blog is aimed at helping families and homecooks master the art of grilling, told Tasting Table it's because "blue cheese is like the cool, edgy friend that always hangs out with the popular kid (aka steak)." He further explains, "The pungent flavor of blue cheese balances out the rich, beefy flavor of steak ...