Some sites I was reading online said that blue cheese, and especially goat or sheep blue cheese, was all that. So I went to the trouble of finding some genuine French Roquefort (I’d have been happy with an American equivalent, but that’s what they had that was both blue and goat-milk). My opinion? It’s not bad; I’d almost describe it as minty. But it is very, very strong– absolutely no way you’d scarf this down like it was cheddar. So what to do with a full five ounces of it?
I like to eat strong bleu cheeses as an after dinner snack. Cut off a few finger joint size pieces and eat each one with a slice of apple. You don’t need anything else.
Just eat it. I’m with Cervaise— with apple or pear (even better), maybe add a walnut half or pecan. I love any bleu cheese.
Eta, if you must mix it, i find it goes well in pasta with broccoli (& chicken). Something like penne, put some roquefort or gorgonzola in some cream and heat, pour over broccoli pieces & chicken pieces mixed w/ pasta with some parmesan & pepper. I prefer it simpler by itself, though.
It may sound sacrilegious but a few crumbles of that cheese on top of a grilled burger would be pretty tasty..
As would be dates stuffed with it and a walnut or pecan half.
Do a search for “roquefort salad” usually made with pears but there’s other combinations out there. You can also make a pear & roquefort tart.
Challenge accepted (I mean, 5 ounces is like 140 grams. That wouldn’t last me long at all).
If you’ve got any kind of cheese-based recipe, a little bit of your blue cheese will probably enhance it - at the basest level, macaroni & cheese from a box will actually taste like cheese if you stir in a bit of Roquefort.
I’m in the KISS party, I like to add it to some nice gnocchi lightly browned in the pan, with a healthy topping of ground black pepper. Not too dissimilar to @Mangetout’s macaroni and cheese option.
I would.
How about a Bluie Louie? It’s like a Juicy Lucy, only with blue cheese instead of American or Cheddar.
If you want to stay simple, small slices ~1/2×1/2×1/4" on triscuits is fantastic. Because the cheese is soft, you sort of moosh it bigger & flatter as you eat it.
I can easily lnock off an ounce that way as dessert.
Calling @janedoe42
I’m actually planning to make some burgers with Stilton for dinner tonight. You can mix the blue cheese directly into the ground beef before cooking.
Add a knob of Roquefort to your mac & cheese recipe.
I like spreading it on a hot piece of toast with butter.
Maybe YOU wouldn’t, but I certainly would.
Why am I the apparent weird one for suggesting salad dressing. Equal parts buttermilk and mayonnaise.
Buttermilk mages me gag.
If you have a springform pan, this is my go to:
Nitpick: Genuine Roquefort is made from sheep milk.
I, too, would be more than happy to scarf down 5 ounces.
Heck, I’m french and usually can’t bring myself to eat blue cheeses (and still can’t identify the several varieties).
The only way I like it is turned into a cheese sauce for pasta or meat.
My partner likes it eaten straight up on buttered bread.