Bought a lot of blue cheese because a grocery had it 50% off due to being about to expire, so far all I have done is rip off little pieces and eat it like a snack.
What could I do with it? Any recipes you like?
You could have a big ole’ steak with blue cheese crumbles on top while you sip a big martini with blue cheese stuffed olives and an old fashioned salad of a wedge of iceberg lettuce with pepper and blue cheese dressing. You’d be the King of the World!
Of course, nobody would want to get within four yards of you for about a week.
Seriously, though, there’s a reason it is usually sold in smaller quantities - it serves as a topping or a stuffing or a dressing, but I know of no recipes that call for it as a key ingredient.
Of course, the thread will now fill with blue cheese recipes of all sorts, which is why I won’t revisit it until well after dinner.
Stuffed burgers with Blu cheese.
It’s delicious crumbled in a salad.
I personally don’t have any recipes, but I’ll just contribute this:
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you say this stuff was close to expiry. Expiry dates are more important for soft cheeses like blue than for hard cheeses, though you can usually push them a bit. But don’t push it too far!
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one of the cheeses I often use in cheese and cracker boards is German Cambozola, which is similar. So my advice is – and I do this a lot – open a few good bottles of red wine like a decent cab or Merlot, lay out a variety of cheese and crackers and some veggies or a salad, and call it dinner! Repeat as necessary until cheese is gone!
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it’s not unheard of to grill a steak and throw some blue cheese on top just shortly before it’s done. Here’s a recipe that involves a blue cheese and butter mixture. A friend and I did this once a long time ago and IIRC it seemed to work out fine. It creates a Bernaise-like effect.
Just eat it with whatever form of thin salty cracker is available to you where you are. Preferably with something red and robust in a glass.
Take a sheet of puff pastry out of the freezer and let thaw. Sprinkle it with a generous thin coating o crumbled blue cheese and black pepper. Use a rolling pin (or lacking that, a straight-sided drinking glass) to press the cheese into the puff pastry. Cut into strips and place on a baking sheet (covered in parchment if you have it) and bake at 350’ for 10 minutes or until golden brown.
This. What more do you need? 
‘Bleucy Lucies’ have been mentioned.
Get a bag of Spring greens. Cut the blue cheese into cubes and put it in a bowl with some greens. Add half a can of (drained) tuna, maybe some diced tomatoes and/or sliced black olives, and some balsamic vinegar and olive oil. (Get the fresh, first-pressing, green stuff.) Top with croutons if you want.
Add blue cheese to cheddar to make the sauce for macaroni and cheese.
Mix with mushrooms and potatoes and then bake:
Or just mix with breadcrumbs and then place into mushroom caps and bake:
It’s fresh tomato season so you can dump some chopped tomatoes on them for a hint of acid. Yum! I would go for a glass of port if you have to add some sweetness.
Blue cheese on pasta.
Blue cheese toast cooked in the oven or toaster oven.
Blue cheese toast with added chopped tomatoes before toasting.
Pizza with blue cheese instead of mozzarella: get a frozen cheese pizza, knock off much of the cheese, add your own vegetables (tomatoes and onion, lots of chopped up garlic, etc), sprinkle with blue cheese, and bake.
IF you don’t want it directly on your steak it goes wonderfully in creamed spinach.
Personally I usually eat it out of hand, or in a salad, but I think my all time favorite is on a ham sandwich with good crusty bread and Dijon mustard.
Ditto on putting it on a steak. Mash some up with some garlic and butter and roll into a little loaf and just before you heat up the grill, put that in the freezer so you can slice up heavenly pats of blue cheese garlic butter and put one or two on each steak. Amazing…
[ul]Make home-made blue cheese dressing by mixing it with some mayonnaise, sour cream and a little white wine vinegar.[/ul]
[ul]Add it to risotto.[/ul]
[ul]Add it with garlic to butter and some mayonnaise and slather it on a baguette to make blue cheese garlic toast.[/ul]
[ul]Serve it at the end of meal with some Acacia honey, pecans or walnuts, and a nice bottle of Sauterne.[/ul]
With a little olive oil, mash it into a paste and eat it like a dip with Belgian endive leaves. As far as I know, the original recipe calls for Roquefort, but the results should be similarly tasty with any of the funky cheeses. Goes well with steak and good bread. I like it this way a little more than putting the cheese directly on the steak.
Crumble with chopped, crispy bacon and stuff between chicken meat and skin. Wonderful!
On a burger, in a salad, part of an omelet.
All great ideas so far. I’ll add mine in the interest of providing a wider range of options that hasn’t been mentioned yet:
Mashed potatoes with blue cheese.
Baked potatoes with blue cheese and bacon.
Polenta with blue cheese.
Gnocchi with creamy blue cheese sauce.
Tortellini with creamy blue cheese sauce.
My personal favourite is a fresh baguette, sliced and lightly toasted, rubbed with garlic, sprinkled with olive oil, then while still warm spread on some blue cheese and drizzle with honey or fig jam. Chase down with your favourite full bodied red wine.
Roast and peel some beets, slice them and drizzle them with olive oil and wine vinegar. Crumble some bleu cheese over them, and add salt and coarse cracked pepper to taste.
Add yellow coloring and make a moon out of it.
Or give it to Sam I Am to make a green ham omlet
Thanks for all the suggestions.
Oh and ok revelation, blue cheese MELTS! I had assumed it was like feta cheese for some reason. Thanks!