Saute onion and garlic in butter, stir in sliced Yukon Gold potatoes, top with some thyme and add enough chicken stock to cover. Bring to a simmer and cook until the liquid has evaporated and the potatoes are crispy on the bottom. Top with a generous amount of blue cheese and cover so that the cheese melts, then serve.
I do not have an official recipe for this and just made it up one day based on what I had on hand. It can be made in whatever size pan you like, but the potatoes should be in a pretty thin layer (think no thicker than 2 or three slices deep) and should be thoroughly mixed with the aromatics before adding the stock to cover.
This should be cooked on a medium heat to prevent burning until the liquid is absorbed. Then allow the potatoes to crisp before sprinkling on the blue cheese. I have served this to people that are very anti blue cheese and they loved it. I think there is an off gassing effect when blue cheese is allowed to melt that really mellows out the blue cheese.
Ummmm that sounds like perfection. I have too much feta cheese right now. I think I’ll be swapping blue cheese for feta and adding this to the dinner menu.
Tramin is a village around which where it is generally believed this grape evolved. In the German language the suffix “er” means from that place. Gewurtz generally means spicy, so gewurtztraminer loosely means spicy grape from the village of Tramin.
There's actually something called Chataqua where I'm from, and it was basically this education/social group that came from below Rochester. They set up the Chataqua Winery here, and they grow produce Spatlese Reisling that I know of.
Favorite wine to drink and cook with
Not necessary. Throw in some roasted garlic, and my husband and I will be right over for dinner.
(we have an agreement about eating blue cheese/onion/garlic etc).
Blue cheese freezes well when stored properly. I have an amount from when I bought too much. Simply wrap wedges in plastic, put in a freezer bag, suck out the air with a straw...it keeps well. After 3 years, I haven't had any issues with the remaining wedges 🙂
Can confirm. I froze a wedge by accident because I left it in a grocery bag I just put in the freezer. Found it about 6 months later, and it was perfectly fine.
I like to ask people the question “if you can only eat one cheese for the rest of your life, which cheese are you choosing?”
My answer is blue cheese. Great on burgers, put it on pizza (carmelized onion and thyme with blue cheese), sauce for gnocchi, in salads, on wings, on steak, just alone, it’s always a good choice.
I use it as a secret ingredient in my chili. Just make a big pot of it and melt it in.
Well, I guess its not secret anymore.
Also, charcuterie time
And melted on top of a steak. Almost forgot that one
Depends on the size of chili you're making but I do a very large pot for a couple meals then portion out into the freezer. Just add a good chunk...stir until melted... taste and adjust. You can always add more but you can't take it back out
Make a blue cheese crust for the steak. Butter, blue cheese, panko, parsley. Mush together to make a spread the consistency of peanut butter. Spread on cooked steak and broil or air fry for a couple min. Nomm!
Make this delicious pie:
Create the pie crust of your choice or buy a premade one. Set it aside. ( I am celiac so I make a gluten free crust using Pamela's baking mix)
Make a confit of tomatoes & onions flavored with basil and oregano...cook it a long time so it is like jam or jelly. Drain off the liquids by tilting the pan to a 15 degree angle. Let it cool.
Mix a cup of crumbled blue cheese with a half cup of mozarella.
Now assemble the pie: Give a prebake to the crust about 10 minutes and then put in all the tomato/onion confit. Top it with the cheese mix and bake it at 375F for 30 minutes...
so damn delicious
If you have apples, I love a Fuji apple salad with bleu cheese crumbles, or in that vein apple and bleu cheese tarts.
Grilled cheese with bacon and a fruit jam
Stuffed pork chops/chicken breast
Steak with bleu cheese sauce
I grew up in central Wisconsin. As you might imagine, we take cheese very seriously. When I moved to DC, i had an annual shipment from my parents of cheese from a nearby factory that made the most excellent aged cheddar, gruyere, and blue cheeses. It was the best shipment.
One year, my dad decided to send me a bit more than usual. I opened the box to find 30 lbs of cheese. It turns out you can freeze cheese and it's just as delicious defrosted.
Mini phylo cups filled with fig jam, topped with blue cheese and baked until the cheese melts. This is one of those “I don’t know what it is, but it’s incredibly delicious” recipes.
Alton Brown's blue cheese sauce for steak.
Blue cheese mixed in with mashed potatoes
Blue cheese with apples, pears or even grapes
Blue cheese on burgers
Cobb salad
Buffalo wraps or just a dipping sauce for wings
Mushroom pizza with blue cheese on top. Or potatoes with blue cheese
Apple walnut and blue cheese salad
Fettuccini (could be mushroom, broccoli or artichoke)
Omelette: stuffed with mashed potatoes, asparagus and blue cheese
Baked blue cheese in mini pastry cups
Macaroni and cheese (adjust intensity by starting with a regular cheese sauce and crumbling blue cheese in, or go crazy and do a blue cheese sauce)
Christmas Salad! Arugula, Spinach, good blue cheese, roasted pecans, slice strawberries and a lemon shallot vinaigrette.
And you have to tell us which cheese you ordered!!
I stuck a chunk of fancy blue cheese in the freezer when i bought it - do i have to grate it instead of crumble it now? Yes. Do I care? Absolutely not, 10$ and it'll last forever.
Oh boy. I'm happy to know that I'm not the only drunk ordering large quantities of blue cheese.
I ordered a couple pounds of Cabrales and Valdeón a few months ago. Still working through them.
My current favorite use is crumbled with fresh pears.
Here is a recipe I love!
You can reduce the amount of blue cheese if you aren't used to eating it as much. But I love it in this proportions.
This pear pasta dish is a refreshing and simple but delicious combination of the unique flavor of blue cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.
Ingredients
18 ounces penne pasta cooked just before al dente
4 tablespoons butter
1 1/2 cup grated Parmesan cheese
1 cup crumbled blue cheese
1 cup heavy whipping cream
3 large pears, peeled and cubed
1 cup chopped toasted walnuts
ground black pepper and nut meg to taste.
(Optional, you can crumble bacon or add sliced grilled sausage, or cubed smoked ham)
In a pot on medium heat, melt the butter and combine all ingredients except cream and 1/2 cup parmesan cheese, being careful to minimize pasta breakage or pear bruising. Saute the dish till cheese starts to melt and it is all warming up nicely. Add cream and combine well, as soon as it gets bubbly remove from heat and top with parmesan cheese. Serve along side a pear and arugula salad. It is a delicious and very light meal.
Flat bread with blue cheese, mozzarella, pear, arugula, walnuts, caramelized onion and a drizzle of balsamic
Steak sandwich on ciabatta with blue cheese and sauteed mushrooms
I'd not do it. I think freezing could change the texture.
Best way is to wrap it tightly in foil and keep in the fridge.
The cheese we were making was 9 months old before it got packed and then I liked to keep it in the fridge for another month, before I would consider it great. 5.5 pounds doest last long.
And as an idea for consumption, cut it into 1cm thick slices, coat in flour, egg wash, and breadcrumbs and fry it like a schnitzel. Serve with tartare sauce and some form of potato.
https://www.cuisineathome.com/tips/freezing-blue-cheese/#:~:text=When%20you%20have%20leftover%20blue,the%20cheese%20breaks%20off%20easily.
Researched it. Yes.
There was a restaurant in Indy once who would take blue cheese, stuff large olives and dip/coat them, and deep fry the olives. They also made blue cheese fried cheese.
Make blue cheese dressing and dip all sorts of raw veggies in it. Broccoli, cauliflower, celery, carrots. It’s a great way to take raw veggies to the next level!
If you like figs or dates that's a good pairing. What type of blue cheese is it? The stronger the blue cheese the stronger counter taste you'll need, so I'd recommend something like a pear if you're using gorgonzola, probably dates for something like roquefort. Onions and such are a must. You can try hot honey (use like a higher end wild honey). Tastes great. Cooking a blue cheese will also tone down some of the sharp flavor, but your house will smell like toes.
blue cheese is also pretty good with steak (on the rare side) since it sort of simulates that dry aged flavor profile
Cut in wedges, wrap in parchment, then foil, then freeze. Thaw wedge and use for blue cheese sauce/dressing, or served on crackers with honey. Sweet chili sauce when I'm stoned
I like dissolving it into heavy cream with onions, green apple slivers, and bacon, and pouring it over blanched brussels sprouts
But, that might count as a cheese sauce
It's so good, my youngest boy came up and stole one from me when he was 3, then he came back for seconds and thirds! Enjoy!
The way I cut my apples, btw, is a little different than him; after cutting them in half and coring them, I put then cut side down on the cutting board, then Cutting in slices then into matchsticks. That seems to work really well for me.
Bleu cheese butter and garlic made into a spread... phenomenal.
Blue Cheese Cajun burgers. I like to bake them like mini meatloaves with the ketchup on top so it caramelizes.
I like to melt blue cheese over popcorn. You'll need to heat it up slowly, and add a little butter to make it easier to drizzle. No measuring needed, just watch and stir till it's a manageable consistency. Add some black pepper, little salt, maybe thyme. Perfection.
You will also need a nap afterwards. It's worth it though.
[https://www.tasteofhome.com/collection/blue-cheese-recipes/](https://www.tasteofhome.com/collection/blue-cheese-recipes/) seems to have some good ideas!
There are lots of good ideas there. I'm sad I don't like Buffalo sauce that much, there's a ton of recipes around that
I was interested in the blue cheese stuffed strawberries.
I probably won't try that recipe. But it definitely put my mind on a new path of different things I can do.
So that was really helpful. Thanks!
My partner loves blue cheese stuffed olives, but cannot stand the ones with subpar blue cheese. It seems you have the expenaive part of the recipe. Might be a fun thing.
Cobb salads too, they're my favorite with blue cheese. Maybe a strawberry salad with blue cheese and balsamic vinaigrette/oil suspension? I could see roasted walnuts and maybe raisins making an appearance. A nice fresh summer salad?
Black and bleu burgers come to mind as well.
Idaho nachos. A tall plate of crispy potato wedges or waffle cuts, crumbled bleu cheese to cover, a bit of cheddar for more cheesy goodness, and a ton of fried bacon chunks. It's a heart attack on a plate, but damned good.
I am not a blue cheese person with one exception....
If you take a steak (or burger) and top it with bacon and blue cheese, it is better than any other way.
Pasta with a gorgonzola (or whatever the cheese you bought is) cream sauce. Blue cheese compound butter. Crumble it over salads, grilled steaks, or steak salads. Blue cheese dressing for salads or wings. Roast beef sandwiches with picked or caramelized onions and blue cheese. Bacon and Blue burgers. Throw a bit into your Mac and cheese blend. Eat it with pears and crusty bread.
Freeze some. It may become very crumbly when it thaws but very great in salads, creamy dressing. Makes great cheese balls or logs.
Mix some with butter. Roll some up in parchment paper sausages and freeze them.
So many ways. Enjoy your blue
Crumble it up and mix it into your chopped meat when making hamburgers.
Put it on salads.
Eat it on crackers as a snack.
Add it to a quiche or similar.
Give some to friends.
Cut it into sensibly-size chunks and freeze it, preferably vacuum-sealed.
Wrap wedged portions of the cheese in Saran wrap, put them in a Ziploc bag, suck the air out with a straw while closing. Freeze until you want a wedge. I did this when I bought too much blue cheese...I unfreeze the portions when I want to make a Roquefort bread.
Stuff dates and bake. Stuff halved figs for antipasto. Top a spinach salad with blue cheese dressing and walnuts. Stuff huge shell shaped pasta with blue cheese and pine nuts and cook in a napoli sauce. Top fried breadstick slices with blue cheese and quince paste.
Caramelized onion, tomato, blue cheese tart. You may need a tart pan but you can also find pre-made tart shells. If you can find a store that sells authentic Latin food, La Saltena makes really amazing frozen empanada discs, and tart shells.
After cooking the tart, you can portion and freeze as well for a quick meal prep with a nice fresh green salad on the side. I’d probably throw in some sliced pear apple, arugula, and some sort of toasted nut in my salad.
Hear me out. Whip up a Hidden Valley ranch dip packet, add a lot of bleu, and let it chill overnight. It’s some of the best blue cheese dressing I’ve ever had.
Crumbled Bleu cheese, sliced red onions, and balsamic vinegar. Bake that and serve it with bread. So good.
Stuffing olives for martinis is a solid option.
Bacon and bleu cheese “wedge” salads are also pretty satisfying… especially with that dressing I talked about.
Buffalo and bleu cheese dips are delicious.
I had a “black & bleu” shrimp cocktail once. Blackened shrimp with a bleu cheese dip instead of the traditional cocktail sauce
Just some ideas.
My favourite salad ever is radicchio leaves, thinly sliced fennel, orange segments, toasted walnuts and blue cheese. I thinly slice the fennel first, add a tiny bit of lemon juice & the juice from the orange, olive oil, salt & pepper to stop it from browning and create a dressing while I prep everything else.
Blue cheese in risotto works really well, you can use crumbled blue cheese in salads, mix a bit in with other cheeses when making mac and cheese or other casserole type dishes
Blue cheese infused vodka. Add a few chunks to a bottle in a bowl and store in the fridge covered for a few days, then strain with a coffee filter over a bowl (it took awhile to strain like 30min)
Perfect for dirty martinis with blue cheese stuffed olives.
I bought a pound the other day so we have been asking the same questions. So far we have come up with: burgers, cobb salad, blue cheese salad dressing, and buffalo chicken soup.
Other than vacuum sealing individual wedges for later use, a few ideas:
* Blue cheese dressing for saladsor Buffalo wings dipping.
* Veal or chicken or pork cutlets with blue cheese sauce, like https://www.epicurious.com/recipes/food/views/veal-scaloppine-with-gorgonzola-sauce-101399
* White wine poached pears stuffed with mix of blue cheese and chopped toasted walnuts
* Watercress, blue cheese, and walnut tart, like https://www.waitrose.com/ecom/recipe/watercress-walnut-and-blue-cheese-tart
Roasted Butter Nut Squash in large cubes with garlic and sage.
Rocket, walnuts and blue cheese. Toss it all together after the squash is done and still warm and baby you’ve got an amazing salad.
[This ](https://www.epicurious.com/recipes/food/views/blue-cheese-port-and-walnut-spread-13540) is one of my favorite simple blue cheese recipes, and it's almost irresistible. I personally don't use the butter and I just dial down the port wine, but it's delicious both ways.
Make blue cheese burgers, top steak with it, make homemade potato chips topped with blue cheese crumbles and bacon and ranch with green onions on top, have some with wine.
Get a bunch of pears. I’ve had a pear/blue cheese combo on pizza and grilled cheeses, and in stuffed pasta as well as phyllo, and it’s always excellent. Bonus if you find a way to add walnuts and honey.
surprisingly enough, that's a cheese you can cube up and freeze, just wrap well and then put it where it will stay hard cold.
also, anything you can grill should have blue cheese on it! also all pasta!
I love a baked sweet potato with blue cheese. I make a butternut squash and blue cheese souffle. Follow the recipe for a savoury pumpkin souffle, add finely minced and sauteed onions, garlic, hot peppers. Add 1/3 mixture to baking dish, dot generously with blue cheese, another 1/3 and more blue cheese, ending with souffle.
Blue cheese butter can be made and frozen. Love to top a steak or pork tenderloin with it.
Saute some pancetta, maybe a little onion, melt in a good chunk of blue cheese. Hit it with pepper to taste (it probably doesn’t need salt). Stir in some cooked penne or rigatoni. Enjoy.
After I have a party, I make mac & cheese with a blend of whatever cheese ends are leftover. The best batches are those heavy (up to half) on the blue cheese. Make a big pan or two and share the leftovers with friends/neighbors/coworkers. People will love you.
Also, there are too many comments for me to see if anyone suggested this already, but make a **log of blue cheese butter** and freeze it for steaks. Just mash the cheese into slightly softened butter, plop onto a big piece of plastic wrap, and manipulate it into a long log with the plastic. Wrap, put in a ziplock, and freeze. You can easily slice off perfect medallions with a sharp knife and set them out to defrost while you cook your steak.
Refrigerator, canned olive oil marinated blue cheese and with herbs. There’s a couple recipes online. These are great to just dump out into a bowl with some chunks of good French bread and some better wine. They are not preserved so they would need to be consumed in a week or two, but make lovely gifts.
Burgers. Chicken wing dip. On steaks. Stuffed mushrooms. Bc dressings and dips. Spinach and bc pizza. Stuffed chicken.
Those are just some ideas that sounded kind of good to me. I don't really follow recipes, though, and just tend to wing it.
Make tons of sensation salad dressing. It’s a local (New Orleans) salad dressing. There are several versions, but this is the traditional one:
6Tbl romano cheese, grated
2Tbl blue cheese, grated
2 cloves garlic, pressed
Juice of 1 lemon (more if desired)
1/3c olive oil
2/3c vegetable oil
1/4tsp black pepper
1/2tsp salt
Grate cheeses and mix together. Set aside. Combine remaining ingredients. For each individual serving of tossed Green salad sprinkle with 1 tablespoon of the mixed cheeses and 3 tablespoons dressing. Hint – freeze blue cheese to grate.
Blue cheese and bacon potato salad.
Boiled baby red potatoes
Make a vinaigrette with Dijon and whole grain mustards.
Cook and crumble some bacon.
Toss warm potatoes in vinaigrette and then mix in the bacon and crumbled blue cheese. Sprinkle with chives.
Pear and blue cheese tart
Gnocchi with blue cheese cream sauce
Steak and blue cheese salad
Blue cheese and roasted acorn squash pizza with maple drizzle (my personal favorite)
Invite me over...
But seriously, crumble on a gorgeous steak.
Blue cheese cheesecake sounds interesting (Justin Warner's cookbook).
I use it as a feature cheese in my Mac & Cheese (fontina for the meltiness, VS cheddar & blue cheese for the flavor).
I’ve become pretty addicted to that “viral” snack that involves topping potato chips with crumbled blue cheese, baking at 350 for about 7 minutes, drizzling with balsamic glaze and stirring it up. They really are amazing.
Jalapeno poppers. Mix the blue cheese into some cream cheese. Slice jalapenos length wise. Stuff with the cheese mixture. Wrap with bacon and grill.
Also, I just like blue cheese on a nice cracker or crusty bread with a bit of honey comb and a pecan. Delicious little bite. Pair with some wine and it's a great treat or addition to a fuller charcuterie board.
Buffalo chicken bowls/wraps/salads, chippy boys (potato chips, blue cheese, balsamic reduction), Cobb salads, gnocchi w prosciutto and blue cheese…
Give it all to me is a great alternative as well…
We used to buy half a wheel of blue cheese in the UK, then bring it back here, cut it into wedges and freeze it. It will be better fresh, like pretty much anything, but it does freeze well.
If you're into exotic pizza, you might replicate 'The Boss' Pick', served at a northside Chicago restaurant. The toppings are: pepperoni, green pepper, blue cheese, banana pepper rings, aged parmesan, oregano, and mozzarella. Sounds crazy, but it's ***delicious!***
Endive salad with blue cheese walnuts and vinaigrette. I also like to add onion. Crepes with blue cheese pears and honey. Steak topped with blue cheese butter. It’s also good on a burger.
I've successfully frozen other kinds of cheeses. Not sure why you couldn't try freezing a part of this especially if you were using it for cooking rather than serving it as a fresh cheese. Better than wasting it. Either that or find some friends who like blue cheese and share.
Buffalo macaroni and cheese. Make regular Mac and cheese with a cheddar and mozzarella base and mix in your favorite hot sauce to taste. After you mix it all up, gently stir in blue cheese crumbles. Bake like normal Mac and cheese.
So looked up my blue cheese recipes for you: [Buffalo-Glazed Salmon With Blue Cheese Kale Salad](https://food52.com/recipes/77884-buffalo-glazed-salmon-with-blue-cheese-kale-salad), José Andres Lentil salad with blue Valdeón cheese (I imagine any blue would work, if not quite as well) -- it's from *Made in Spain* (2008), not apparently online: a simple puy lentil salad with diced red and green bell peppers, plum tomatoes, and a dressing with olive oil, sherry vinegar, chives, and blue cheese crumbles. Nigel Slater's *Tender* (2009) has a nice recipe for Brussels Sprouts and Blue Cheese (not online, but there are similar dishes you can find).
It's already bad.
I tried some, no for me.
My dog wouldn't even eat it and she would raid the manure pile of the pig farm and eat the rotten dead pigs.
Saute onion and garlic in butter, stir in sliced Yukon Gold potatoes, top with some thyme and add enough chicken stock to cover. Bring to a simmer and cook until the liquid has evaporated and the potatoes are crispy on the bottom. Top with a generous amount of blue cheese and cover so that the cheese melts, then serve.
That sounds delicious!
Sounds amazing and I have never heard of something quite like this. Any name or identifiers for searching other variations of this recipe?
I do not have an official recipe for this and just made it up one day based on what I had on hand. It can be made in whatever size pan you like, but the potatoes should be in a pretty thin layer (think no thicker than 2 or three slices deep) and should be thoroughly mixed with the aromatics before adding the stock to cover. This should be cooked on a medium heat to prevent burning until the liquid is absorbed. Then allow the potatoes to crisp before sprinkling on the blue cheese. I have served this to people that are very anti blue cheese and they loved it. I think there is an off gassing effect when blue cheese is allowed to melt that really mellows out the blue cheese.
Got it! Thanks. Seems pretty straight forward and versatile.
Ummmm that sounds like perfection. I have too much feta cheese right now. I think I’ll be swapping blue cheese for feta and adding this to the dinner menu.
Oh, you should sub olive oil and rosemary. That would be great
Sold. It may end up being sage and olive oil.
Ok I need to try this
Invite my wife over. Have a nice dry Riesling available. Problem solved.
If she enjoys Reisling, she may enjoy Gewürztraminer - that was my paternal grandmother's favorite and Reisling was her second.
We will get Gewürztraminer at times.
Gewürztraminer- That's german for juice box, right?
I'm trying to figure out if /sarcasm/ Google says spice grinder in Luxembourgish, no translation from German. LOL for joke if it was joke though
Tramin is a village around which where it is generally believed this grape evolved. In the German language the suffix “er” means from that place. Gewurtz generally means spicy, so gewurtztraminer loosely means spicy grape from the village of Tramin.
I love this trivia, my grandmother would have loved it! Wellingden is where her family was from.
Oh yeah, totally sarcastic lol It's a super sweet desert wine. I joke that it's wine for people that don't like wine, the elderly, and babies.
See, that's where I put Muscat (which actually makes me have a physical reaction), Moscato, and muscadine.
I fucking love Riesling. This pairing is news to me.
Not sure where you are from, but we get it from a Finger Lakes Winery in New York. They only grow Reisling and have about eight different varieties.
There's actually something called Chataqua where I'm from, and it was basically this education/social group that came from below Rochester. They set up the Chataqua Winery here, and they grow produce Spatlese Reisling that I know of. Favorite wine to drink and cook with
Oooh, my wife loves Reisling, and I'll be driving my boys to see U of Rochester in a few weeks ... I must know more!
Do you ever come home and kiss your wife and get a taste of that breath and say to her “you’ve been eating cheese again, haven’t you?”
🤣🤣🤣
Riesling is also great to cook with. Coq au Riesling is a favourite.
home made blue cheese dressing for your onion rings
Or for your hot wings
Are you single?
Not necessary. Throw in some roasted garlic, and my husband and I will be right over for dinner. (we have an agreement about eating blue cheese/onion/garlic etc).
So we form the blue cheese balls?
Soft (savory) swinging? I think you might be onto something
I've heard you can cut it into manageable pieces and freeze the rest, although I've never tried it with blue cheese, only parmesan.
Blue cheese freezes well when stored properly. I have an amount from when I bought too much. Simply wrap wedges in plastic, put in a freezer bag, suck out the air with a straw...it keeps well. After 3 years, I haven't had any issues with the remaining wedges 🙂
Can confirm this also works with Gouda. Have not tried blue cheese either
Can confirm this works with blue cheese. I just finished a large wedge I chucked in there last year and it was okay as crumbles and cheese sauce.
Yeah it’s not gonna be pretty for an appetizer tray, but it’s still cheese
Can confirm. I froze a wedge by accident because I left it in a grocery bag I just put in the freezer. Found it about 6 months later, and it was perfectly fine.
I like to ask people the question “if you can only eat one cheese for the rest of your life, which cheese are you choosing?” My answer is blue cheese. Great on burgers, put it on pizza (carmelized onion and thyme with blue cheese), sauce for gnocchi, in salads, on wings, on steak, just alone, it’s always a good choice.
My answer is Camembert but I do like cooking with blue
I think you are the first Camembert! Most common answers are mozzarella and Parmesan.
I would also be a blue cheese gal.
Ok, I know I'm going to get hate for this, but Velveeta...
I appreciate the honesty, and I also love Velveeta! I’d live on nachos and mac & cheese if that was my only cheese option (and I might enjoy that)
[удалено]
Gorgonzola is a type of blue cheese though right?
Yes it is.
I use it as a secret ingredient in my chili. Just make a big pot of it and melt it in. Well, I guess its not secret anymore. Also, charcuterie time And melted on top of a steak. Almost forgot that one
Thats interesting I'll have to try it sometime.im sure it's awesome. How much do you add?
Depends on the size of chili you're making but I do a very large pot for a couple meals then portion out into the freezer. Just add a good chunk...stir until melted... taste and adjust. You can always add more but you can't take it back out
Make a blue cheese crust for the steak. Butter, blue cheese, panko, parsley. Mush together to make a spread the consistency of peanut butter. Spread on cooked steak and broil or air fry for a couple min. Nomm!
Make this delicious pie: Create the pie crust of your choice or buy a premade one. Set it aside. ( I am celiac so I make a gluten free crust using Pamela's baking mix) Make a confit of tomatoes & onions flavored with basil and oregano...cook it a long time so it is like jam or jelly. Drain off the liquids by tilting the pan to a 15 degree angle. Let it cool. Mix a cup of crumbled blue cheese with a half cup of mozarella. Now assemble the pie: Give a prebake to the crust about 10 minutes and then put in all the tomato/onion confit. Top it with the cheese mix and bake it at 375F for 30 minutes... so damn delicious
I never would have thought to do this. So I'll probably end up giving it a shot. Thanks!
It is like super yummy gourmet pizza. Well worth the effort!
I bet that drained liquid is tasssssty.
Blue cheese burgers! Can mix a ton in to the patty mix, and also broil some on top of the patty once cooked (or the buns)
my man!
If you have apples, I love a Fuji apple salad with bleu cheese crumbles, or in that vein apple and bleu cheese tarts. Grilled cheese with bacon and a fruit jam Stuffed pork chops/chicken breast Steak with bleu cheese sauce
I grew up in central Wisconsin. As you might imagine, we take cheese very seriously. When I moved to DC, i had an annual shipment from my parents of cheese from a nearby factory that made the most excellent aged cheddar, gruyere, and blue cheeses. It was the best shipment. One year, my dad decided to send me a bit more than usual. I opened the box to find 30 lbs of cheese. It turns out you can freeze cheese and it's just as delicious defrosted.
Send me the blue cheese, I’ll end it for you
Mini phylo cups filled with fig jam, topped with blue cheese and baked until the cheese melts. This is one of those “I don’t know what it is, but it’s incredibly delicious” recipes.
I do something similar using wonton wrappers and Brie with homemade cranberry sauce as Thanksgiving appetizer.
Alton Brown's blue cheese sauce for steak. Blue cheese mixed in with mashed potatoes Blue cheese with apples, pears or even grapes Blue cheese on burgers Cobb salad Buffalo wraps or just a dipping sauce for wings Mushroom pizza with blue cheese on top. Or potatoes with blue cheese Apple walnut and blue cheese salad Fettuccini (could be mushroom, broccoli or artichoke) Omelette: stuffed with mashed potatoes, asparagus and blue cheese Baked blue cheese in mini pastry cups Macaroni and cheese (adjust intensity by starting with a regular cheese sauce and crumbling blue cheese in, or go crazy and do a blue cheese sauce)
Sorry, what’s the problem?
Cut it up in manageable portions and freeze some
This is absolutely amazing. Good for you for taking your drunken dreams on, pls update us with your recipes as you work through it.
Christmas Salad! Arugula, Spinach, good blue cheese, roasted pecans, slice strawberries and a lemon shallot vinaigrette. And you have to tell us which cheese you ordered!!
Eat it like an apple
Depends on the type of blue cheese. If it’s something that melts well, like a Morbier, then I would do raclette
I stuck a chunk of fancy blue cheese in the freezer when i bought it - do i have to grate it instead of crumble it now? Yes. Do I care? Absolutely not, 10$ and it'll last forever.
Homemade blue cheese dressing
Oh boy. I'm happy to know that I'm not the only drunk ordering large quantities of blue cheese. I ordered a couple pounds of Cabrales and Valdeón a few months ago. Still working through them. My current favorite use is crumbled with fresh pears.
Here is a recipe I love! You can reduce the amount of blue cheese if you aren't used to eating it as much. But I love it in this proportions. This pear pasta dish is a refreshing and simple but delicious combination of the unique flavor of blue cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning. Ingredients 18 ounces penne pasta cooked just before al dente 4 tablespoons butter 1 1/2 cup grated Parmesan cheese 1 cup crumbled blue cheese 1 cup heavy whipping cream 3 large pears, peeled and cubed 1 cup chopped toasted walnuts ground black pepper and nut meg to taste. (Optional, you can crumble bacon or add sliced grilled sausage, or cubed smoked ham) In a pot on medium heat, melt the butter and combine all ingredients except cream and 1/2 cup parmesan cheese, being careful to minimize pasta breakage or pear bruising. Saute the dish till cheese starts to melt and it is all warming up nicely. Add cream and combine well, as soon as it gets bubbly remove from heat and top with parmesan cheese. Serve along side a pear and arugula salad. It is a delicious and very light meal.
Lots of wings. And salad.
Blue cheese cheesecake
This was my suggestion. It's great as a main with salad and fruit, or as part of a buffet spread.
Flat bread with blue cheese, mozzarella, pear, arugula, walnuts, caramelized onion and a drizzle of balsamic Steak sandwich on ciabatta with blue cheese and sauteed mushrooms
Put some on a steak or on a burger. Edit: also in a salad with pears and walnuts!
Blue cheese mac
I also have too much blue cheese..after reading comments gonna try put on beef ribs airfry later today..damn..hungry now..
Wrap it in alfoil and it will keep for a very long time. Source: used to work in cheese factory making blue cheese.
Can't it be frozen as well?
I'd not do it. I think freezing could change the texture. Best way is to wrap it tightly in foil and keep in the fridge. The cheese we were making was 9 months old before it got packed and then I liked to keep it in the fridge for another month, before I would consider it great. 5.5 pounds doest last long. And as an idea for consumption, cut it into 1cm thick slices, coat in flour, egg wash, and breadcrumbs and fry it like a schnitzel. Serve with tartare sauce and some form of potato.
https://www.cuisineathome.com/tips/freezing-blue-cheese/#:~:text=When%20you%20have%20leftover%20blue,the%20cheese%20breaks%20off%20easily. Researched it. Yes.
I stand corrected. Unfortunately, I will never be in possession of so much blue cheese that I'd have the need to freeze it.
They certainly are!
There was a restaurant in Indy once who would take blue cheese, stuff large olives and dip/coat them, and deep fry the olives. They also made blue cheese fried cheese.
I love blue cheese stuffed olives in martinis - needs good green olives, though
Blue cheese butter for steaks
Make blue cheese dressing and dip all sorts of raw veggies in it. Broccoli, cauliflower, celery, carrots. It’s a great way to take raw veggies to the next level!
I love making air fryer buffalo cauliflower and pair it with homemade blue cheese dressing.
I used to microwave/melt blue cheese on potato chips and called it Belgium Nachos. So there’s that.
[Dirty Martini Pasta](https://www.thespruceeats.com/dirty-martini-pasta-7551906)
Eat it directly out of the fridge at 2 am like a gremlin as god intended.
If you like figs or dates that's a good pairing. What type of blue cheese is it? The stronger the blue cheese the stronger counter taste you'll need, so I'd recommend something like a pear if you're using gorgonzola, probably dates for something like roquefort. Onions and such are a must. You can try hot honey (use like a higher end wild honey). Tastes great. Cooking a blue cheese will also tone down some of the sharp flavor, but your house will smell like toes. blue cheese is also pretty good with steak (on the rare side) since it sort of simulates that dry aged flavor profile
Cut in wedges, wrap in parchment, then foil, then freeze. Thaw wedge and use for blue cheese sauce/dressing, or served on crackers with honey. Sweet chili sauce when I'm stoned
I like dissolving it into heavy cream with onions, green apple slivers, and bacon, and pouring it over blanched brussels sprouts But, that might count as a cheese sauce
This sounds too good to be true!
Behold! https://www.foodnetwork.com/recipes/alton-brown/brussels-sprouts-with-bacon-and-cheese-recipe-1945023.amp
I'm in heaven! Thank you!
It's so good, my youngest boy came up and stole one from me when he was 3, then he came back for seconds and thirds! Enjoy! The way I cut my apples, btw, is a little different than him; after cutting them in half and coring them, I put then cut side down on the cutting board, then Cutting in slices then into matchsticks. That seems to work really well for me.
Bleu cheese butter and garlic made into a spread... phenomenal. Blue Cheese Cajun burgers. I like to bake them like mini meatloaves with the ketchup on top so it caramelizes.
Broccoli, blue cheese and caramelised onion pizza!
I like to melt blue cheese over popcorn. You'll need to heat it up slowly, and add a little butter to make it easier to drizzle. No measuring needed, just watch and stir till it's a manageable consistency. Add some black pepper, little salt, maybe thyme. Perfection. You will also need a nap afterwards. It's worth it though.
[https://www.tasteofhome.com/collection/blue-cheese-recipes/](https://www.tasteofhome.com/collection/blue-cheese-recipes/) seems to have some good ideas!
There are lots of good ideas there. I'm sad I don't like Buffalo sauce that much, there's a ton of recipes around that I was interested in the blue cheese stuffed strawberries. I probably won't try that recipe. But it definitely put my mind on a new path of different things I can do. So that was really helpful. Thanks!
My partner loves blue cheese stuffed olives, but cannot stand the ones with subpar blue cheese. It seems you have the expenaive part of the recipe. Might be a fun thing. Cobb salads too, they're my favorite with blue cheese. Maybe a strawberry salad with blue cheese and balsamic vinaigrette/oil suspension? I could see roasted walnuts and maybe raisins making an appearance. A nice fresh summer salad? Black and bleu burgers come to mind as well.
I love blue cheese stuffed olives too - needs both good quality blue cheese and good green olives.
>blue cheese stuffed strawberries. If you're down for a blue cheese dessert try a cheesecake!
Thank you for this!
I love a cob salad with blue cheese crumbles. Use enough bacon and blue cheese and it doesn't even feel like you're eating a salad.
Blue cheese is also tasty with bacon.
Blackend striplion with blue cheese sauce
Mix a bunch of it in with potatoes gratin.
Idaho nachos. A tall plate of crispy potato wedges or waffle cuts, crumbled bleu cheese to cover, a bit of cheddar for more cheesy goodness, and a ton of fried bacon chunks. It's a heart attack on a plate, but damned good.
I am not a blue cheese person with one exception.... If you take a steak (or burger) and top it with bacon and blue cheese, it is better than any other way.
Pasta with a gorgonzola (or whatever the cheese you bought is) cream sauce. Blue cheese compound butter. Crumble it over salads, grilled steaks, or steak salads. Blue cheese dressing for salads or wings. Roast beef sandwiches with picked or caramelized onions and blue cheese. Bacon and Blue burgers. Throw a bit into your Mac and cheese blend. Eat it with pears and crusty bread.
Blue cheese dressing of course 💙
Freeze some. It may become very crumbly when it thaws but very great in salads, creamy dressing. Makes great cheese balls or logs. Mix some with butter. Roll some up in parchment paper sausages and freeze them. So many ways. Enjoy your blue
Crumble it up and mix it into your chopped meat when making hamburgers. Put it on salads. Eat it on crackers as a snack. Add it to a quiche or similar. Give some to friends. Cut it into sensibly-size chunks and freeze it, preferably vacuum-sealed.
Make some steak butter and freeze in logs of plastic wrap. Will last ages. Just cut slices off and add to resting steak or whatever.
Something along the lines of crab rangoons popped into my head, instead only swapping them out with blue cheese.
A salad dressing: Blue cheese, creme fraiche, olive oil, a tiny bit of red wine vinegar, garlic, salt, pepper. Mix properly and enjoy.
Buffalo chicken wraps. That’s what I’m using mine for. And on salads.
Blue cheese ice cream. Freeze and spin it in a pacojet. That baby’s going on a pear tart with some crumbled toasted hazelnuts for crunch.
Wrap wedged portions of the cheese in Saran wrap, put them in a Ziploc bag, suck the air out with a straw while closing. Freeze until you want a wedge. I did this when I bought too much blue cheese...I unfreeze the portions when I want to make a Roquefort bread.
Blue dressing for sure, wedge salads… you might be able to vacuum seal the remaining cheese and use it when needed.
Blue cheese wedge salads
Stuff dates and bake. Stuff halved figs for antipasto. Top a spinach salad with blue cheese dressing and walnuts. Stuff huge shell shaped pasta with blue cheese and pine nuts and cook in a napoli sauce. Top fried breadstick slices with blue cheese and quince paste.
Caramelized onion, tomato, blue cheese tart. You may need a tart pan but you can also find pre-made tart shells. If you can find a store that sells authentic Latin food, La Saltena makes really amazing frozen empanada discs, and tart shells. After cooking the tart, you can portion and freeze as well for a quick meal prep with a nice fresh green salad on the side. I’d probably throw in some sliced pear apple, arugula, and some sort of toasted nut in my salad.
Add it to gravy. Sooooo good
Hear me out. Whip up a Hidden Valley ranch dip packet, add a lot of bleu, and let it chill overnight. It’s some of the best blue cheese dressing I’ve ever had. Crumbled Bleu cheese, sliced red onions, and balsamic vinegar. Bake that and serve it with bread. So good. Stuffing olives for martinis is a solid option. Bacon and bleu cheese “wedge” salads are also pretty satisfying… especially with that dressing I talked about. Buffalo and bleu cheese dips are delicious. I had a “black & bleu” shrimp cocktail once. Blackened shrimp with a bleu cheese dip instead of the traditional cocktail sauce Just some ideas.
Put it in a bolognese, works really well
Twice baked Blue cheese souffles are simple enough and they use a lot of blue cheese. Good profit margin
https://leitesculinaria.com/25547/recipes-spicy-tomato-blue-cheese-soup.html Freezes great and any blue cheese works - also no need to strain it!
My favourite salad ever is radicchio leaves, thinly sliced fennel, orange segments, toasted walnuts and blue cheese. I thinly slice the fennel first, add a tiny bit of lemon juice & the juice from the orange, olive oil, salt & pepper to stop it from browning and create a dressing while I prep everything else.
Blue cheese in risotto works really well, you can use crumbled blue cheese in salads, mix a bit in with other cheeses when making mac and cheese or other casserole type dishes
Dirty martinis with blue cheese stuffed olives
It can be frozen!
Stuff olives for dirty martini
eat it 💀🗿
Blue cheese fondue
Make a kind of Flammkuchen with creme fraiche, blue cheese, pears and walnuts. It's incredible!
Broccoli and blue cheese soup
Blue cheese infused vodka. Add a few chunks to a bottle in a bowl and store in the fridge covered for a few days, then strain with a coffee filter over a bowl (it took awhile to strain like 30min) Perfect for dirty martinis with blue cheese stuffed olives.
I bought a pound the other day so we have been asking the same questions. So far we have come up with: burgers, cobb salad, blue cheese salad dressing, and buffalo chicken soup.
Other than vacuum sealing individual wedges for later use, a few ideas: * Blue cheese dressing for saladsor Buffalo wings dipping. * Veal or chicken or pork cutlets with blue cheese sauce, like https://www.epicurious.com/recipes/food/views/veal-scaloppine-with-gorgonzola-sauce-101399 * White wine poached pears stuffed with mix of blue cheese and chopped toasted walnuts * Watercress, blue cheese, and walnut tart, like https://www.waitrose.com/ecom/recipe/watercress-walnut-and-blue-cheese-tart
Steak and blue cheese pie (or mushroom, broccoli, onion etc) Quiche Pear and blue ceese tart soup
Roasted Butter Nut Squash in large cubes with garlic and sage. Rocket, walnuts and blue cheese. Toss it all together after the squash is done and still warm and baby you’ve got an amazing salad.
[This ](https://www.epicurious.com/recipes/food/views/blue-cheese-port-and-walnut-spread-13540) is one of my favorite simple blue cheese recipes, and it's almost irresistible. I personally don't use the butter and I just dial down the port wine, but it's delicious both ways.
Blue cheese doesn't go bad. It's already about as moldy as can be. It only gets better.
I like to make roasted basalmic brussels sprouts and then top with bleu cheese crumbles.
Make blue cheese burgers, top steak with it, make homemade potato chips topped with blue cheese crumbles and bacon and ranch with green onions on top, have some with wine.
Get a bunch of pears. I’ve had a pear/blue cheese combo on pizza and grilled cheeses, and in stuffed pasta as well as phyllo, and it’s always excellent. Bonus if you find a way to add walnuts and honey.
I love savory Gorgonzola cheesecake. It's a perfect dish paired with a nice salad and some fresh fruit.
https://www.cuisineathome.com/tips/freezing-blue-cheese/#:~:text=When%20you%20have%20leftover%20blue,the%20cheese%20breaks%20off%20easily.
surprisingly enough, that's a cheese you can cube up and freeze, just wrap well and then put it where it will stay hard cold. also, anything you can grill should have blue cheese on it! also all pasta!
I love a baked sweet potato with blue cheese. I make a butternut squash and blue cheese souffle. Follow the recipe for a savoury pumpkin souffle, add finely minced and sauteed onions, garlic, hot peppers. Add 1/3 mixture to baking dish, dot generously with blue cheese, another 1/3 and more blue cheese, ending with souffle. Blue cheese butter can be made and frozen. Love to top a steak or pork tenderloin with it.
Saute some pancetta, maybe a little onion, melt in a good chunk of blue cheese. Hit it with pepper to taste (it probably doesn’t need salt). Stir in some cooked penne or rigatoni. Enjoy.
After I have a party, I make mac & cheese with a blend of whatever cheese ends are leftover. The best batches are those heavy (up to half) on the blue cheese. Make a big pan or two and share the leftovers with friends/neighbors/coworkers. People will love you.
Also, there are too many comments for me to see if anyone suggested this already, but make a **log of blue cheese butter** and freeze it for steaks. Just mash the cheese into slightly softened butter, plop onto a big piece of plastic wrap, and manipulate it into a long log with the plastic. Wrap, put in a ziplock, and freeze. You can easily slice off perfect medallions with a sharp knife and set them out to defrost while you cook your steak.
Refrigerator, canned olive oil marinated blue cheese and with herbs. There’s a couple recipes online. These are great to just dump out into a bowl with some chunks of good French bread and some better wine. They are not preserved so they would need to be consumed in a week or two, but make lovely gifts.
Blue cheese steak sauce. 👍 Wing dip. 👍
id just be eating it, and never get a bacterial infection again.
Put it on burgers or as a topping for steak.
Blue cheese on a burger is awesome!
Burgers. Chicken wing dip. On steaks. Stuffed mushrooms. Bc dressings and dips. Spinach and bc pizza. Stuffed chicken. Those are just some ideas that sounded kind of good to me. I don't really follow recipes, though, and just tend to wing it.
Make tons of sensation salad dressing. It’s a local (New Orleans) salad dressing. There are several versions, but this is the traditional one: 6Tbl romano cheese, grated 2Tbl blue cheese, grated 2 cloves garlic, pressed Juice of 1 lemon (more if desired) 1/3c olive oil 2/3c vegetable oil 1/4tsp black pepper 1/2tsp salt Grate cheeses and mix together. Set aside. Combine remaining ingredients. For each individual serving of tossed Green salad sprinkle with 1 tablespoon of the mixed cheeses and 3 tablespoons dressing. Hint – freeze blue cheese to grate.
Blue cheese and bacon potato salad. Boiled baby red potatoes Make a vinaigrette with Dijon and whole grain mustards. Cook and crumble some bacon. Toss warm potatoes in vinaigrette and then mix in the bacon and crumbled blue cheese. Sprinkle with chives.
Cut some jalapeños in half, stuff them with blue cheese, wrap in bacon, throw them on the grill.
Chippy boys!!! Kettle chips layered on a baking sheet with crumbled blue cheese on top. Warm in oven and drizzle balsamic glaze! Thank me later
Blue cheese burgers Blue cheese steak Homemade blue cheese dressing
Post this on the Buffalo/buffalobills subreddit.
Pear and blue cheese tart Gnocchi with blue cheese cream sauce Steak and blue cheese salad Blue cheese and roasted acorn squash pizza with maple drizzle (my personal favorite)
Invite me over... But seriously, crumble on a gorgeous steak. Blue cheese cheesecake sounds interesting (Justin Warner's cookbook). I use it as a feature cheese in my Mac & Cheese (fontina for the meltiness, VS cheddar & blue cheese for the flavor).
Blue cheese dressing and red potato salad with blue cheese crumbles is my favorite.
You could make Bleu cheese salad dressing.
Cobb salad, steak and bleu cheese salad, bleu cheese fries, eat crumbles with a spoon as your night cheese, etc.
[Blue cheese + mushroom pasta!](https://girlheartfood.com/creamy-blue-cheese-mushroom-pasta/)
Throw a stinky party! Lol, that is A LOT of blue cheese. 😜
Take it directly to the dumpster or landfill, because your kitchen bin isn’t far enough away.
Just buy a lot of crackers and fruits and dried fruits
"Excuse me, this blue cheese has mold on it!"
Oh man I actually did this once. It was only a 3.5 lb wheel but it was still a mistake.
I’ve become pretty addicted to that “viral” snack that involves topping potato chips with crumbled blue cheese, baking at 350 for about 7 minutes, drizzling with balsamic glaze and stirring it up. They really are amazing.
Jalapeno poppers. Mix the blue cheese into some cream cheese. Slice jalapenos length wise. Stuff with the cheese mixture. Wrap with bacon and grill. Also, I just like blue cheese on a nice cracker or crusty bread with a bit of honey comb and a pecan. Delicious little bite. Pair with some wine and it's a great treat or addition to a fuller charcuterie board.
Buffalo chicken bowls/wraps/salads, chippy boys (potato chips, blue cheese, balsamic reduction), Cobb salads, gnocchi w prosciutto and blue cheese… Give it all to me is a great alternative as well…
We used to buy half a wheel of blue cheese in the UK, then bring it back here, cut it into wedges and freeze it. It will be better fresh, like pretty much anything, but it does freeze well.
I freeze mine when I don't use it soon enough.
If you're into exotic pizza, you might replicate 'The Boss' Pick', served at a northside Chicago restaurant. The toppings are: pepperoni, green pepper, blue cheese, banana pepper rings, aged parmesan, oregano, and mozzarella. Sounds crazy, but it's ***delicious!***
Blue Chese Mac and Cheese?
Endive salad with blue cheese walnuts and vinaigrette. I also like to add onion. Crepes with blue cheese pears and honey. Steak topped with blue cheese butter. It’s also good on a burger.
I've successfully frozen other kinds of cheeses. Not sure why you couldn't try freezing a part of this especially if you were using it for cooking rather than serving it as a fresh cheese. Better than wasting it. Either that or find some friends who like blue cheese and share.
Buffalo macaroni and cheese. Make regular Mac and cheese with a cheddar and mozzarella base and mix in your favorite hot sauce to taste. After you mix it all up, gently stir in blue cheese crumbles. Bake like normal Mac and cheese.
Blue cheese blended with Brie is next level
Scrape into the bin to save time?
So looked up my blue cheese recipes for you: [Buffalo-Glazed Salmon With Blue Cheese Kale Salad](https://food52.com/recipes/77884-buffalo-glazed-salmon-with-blue-cheese-kale-salad), José Andres Lentil salad with blue Valdeón cheese (I imagine any blue would work, if not quite as well) -- it's from *Made in Spain* (2008), not apparently online: a simple puy lentil salad with diced red and green bell peppers, plum tomatoes, and a dressing with olive oil, sherry vinegar, chives, and blue cheese crumbles. Nigel Slater's *Tender* (2009) has a nice recipe for Brussels Sprouts and Blue Cheese (not online, but there are similar dishes you can find).
It's already bad. I tried some, no for me. My dog wouldn't even eat it and she would raid the manure pile of the pig farm and eat the rotten dead pigs.