# What to do with some Roquefort cheese? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [September 24, 2025, 6:07pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362 "2025-09-24T18:07:08Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Lumpy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lumpy/32/446_2.png) [@Lumpy](https://boards.straightdope.com/u/Lumpy)\ **Post date:** [September 24, 2025, 6:07pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/1 "2025-09-24T18:07:09Z")
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? ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [September 24, 2025, 6:16pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/2 "2025-09-24T18:16:17Z")
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. ---
**Author:** ![DaveUnknown](https://avatars.discourse-cdn.com/v4/letter/d/94ad74/32.png) [@DaveUnknown](https://boards.straightdope.com/u/DaveUnknown)\ **Post date:** [September 24, 2025, 6:38pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/3 "2025-09-24T18:38:56Z")
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. ---
**Author:** ![BippityBoppityBoo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bippityboppityboo/32/5745_2.png) [@BippityBoppityBoo](https://boards.straightdope.com/u/BippityBoppityBoo)\ **Post date:** [September 24, 2025, 6:50pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/4 "2025-09-24T18:50:50Z")
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. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [September 24, 2025, 8:00pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/5 "2025-09-24T20:00:31Z")
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. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [September 24, 2025, 8:05pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/6 "2025-09-24T20:05:03Z")
> [@Lumpy](#): > > absolutely no way you’d scarf this down like it was cheddar 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. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [September 24, 2025, 8:08pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/7 "2025-09-24T20:08:39Z")
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. ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [September 24, 2025, 8:44pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/8 "2025-09-24T20:44:05Z")
> [@DaveUnknown](#): > > Just eat it. [Just like Weird Al said. 🙂](https://www.youtube.com/watch?v=ZcJjMnHoIBI) ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [September 24, 2025, 8:45pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/9 "2025-09-24T20:45:13Z")
> [@Lumpy](#): > > absolutely no way you’d scarf this down like it was cheddar. I would. > [@BippityBoppityBoo](#): > > It may sound sacrilegious but a few crumbles of that cheese on top of a grilled burger would be pretty tasty.. How about a Bluie Louie? It’s like a Juicy Lucy, only with blue cheese instead of American or Cheddar. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [September 24, 2025, 9:18pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/10 "2025-09-24T21:18:57Z")
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. ---
**Author:** ![BippityBoppityBoo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bippityboppityboo/32/5745_2.png) [@BippityBoppityBoo](https://boards.straightdope.com/u/BippityBoppityBoo)\ **Post date:** [September 24, 2025, 9:21pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/11 "2025-09-24T21:21:20Z")
> [@Lumpy](#): > > 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? Calling @janedoe42 ---
**Author:** ![markn\_1](https://avatars.discourse-cdn.com/v4/letter/m/f9ae1b/32.png) [@markn\_1](https://boards.straightdope.com/u/markn_1)\ **Post date:** [September 24, 2025, 11:29pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/12 "2025-09-24T23:29:58Z")
> [@BippityBoppityBoo](#): > > It may sound sacrilegious but a few crumbles of that cheese on top of a grilled burger would be pretty tasty.. 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. > **[For the Best Blue Cheese Burger, Stuff Cheese Right Into the Patty](https://www.simplyrecipes.com/recipes/blue_cheese_burgers/)** > > The tang and creaminess of blue cheese makes it a natural match for beefy burgers. Mix high-quality blue cheese right into the patty for the best blue cheese burger recipe you’ll ever make! ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [September 24, 2025, 11:34pm UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/13 "2025-09-24T23:34:37Z")
Add a knob of Roquefort to your mac & cheese recipe. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [September 25, 2025, 12:09am UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/14 "2025-09-25T00:09:39Z")
I like spreading it on a hot piece of toast with butter. ---
**Author:** ![sunacres](https://avatars.discourse-cdn.com/v4/letter/s/4491bb/32.png) [@sunacres](https://boards.straightdope.com/u/sunacres)\ **Post date:** [September 25, 2025, 1:02am UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/15 "2025-09-25T01:02:59Z")
> [@Lumpy](#): > > absolutely no way you’d scarf this down like it was cheddar Maybe YOU wouldn’t, but I certainly would. ---
**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\ **Post date:** [September 25, 2025, 1:59am UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/16 "2025-09-25T01:59:09Z")
Why am I the apparent weird one for suggesting salad dressing. Equal parts buttermilk and mayonnaise. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [September 25, 2025, 2:09am UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/17 "2025-09-25T02:09:29Z")
Buttermilk mages me gag. ---
**Author:** ![Telemark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telemark/32/372_2.png) [@Telemark](https://boards.straightdope.com/u/Telemark)\ **Post date:** [September 25, 2025, 2:54am UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/18 "2025-09-25T02:54:27Z")
If you have a springform pan, this is my go to: > **[Paul's Roquefort and Walnut-filled Loaf | PBS Food](https://www.pbs.org/food/recipes/pauls-roquefort-walnut-filled-loaf)** > > This Roquefort and walnut-filled loaf is Paul's interpretation of the signature challenge in the Bread episode of The Great British Baking Show. ---
**Author:** ![3AxisCtrl](https://avatars.discourse-cdn.com/v4/letter/3/ecd19e/32.png) [@3AxisCtrl](https://boards.straightdope.com/u/3AxisCtrl)\ **Post date:** [September 25, 2025, 2:55am UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/19 "2025-09-25T02:55:11Z")
> [@Lumpy](#): > > … that’s what they had that was both blue and goat-milk Nitpick: Genuine Roquefort is made from sheep milk. I, too, would be more than happy to scarf down 5 ounces. ---
**Author:** ![BleizDu](https://avatars.discourse-cdn.com/v4/letter/b/9dc877/32.png) [@BleizDu](https://boards.straightdope.com/u/BleizDu)\ **Post date:** [September 25, 2025, 5:18am UTC](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362/20 "2025-09-25T05:18:10Z")
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. [Next page](https://boards.straightdope.com/t/what-to-do-with-some-roquefort-cheese/1023362.md?page=2)