Like others said, it’s great with apple or pear and walnut. You can make sandwiches, or eat it on a cracker. Only use thin slices of cheese, since it is indeed strong.
There are also recipes for pasta with gorgonzola for which you may substitute roquefort: it’s not the same but will do.
Tangent, I was at a neighborhood fall festival this past weekend, and a local dairy operation was offering small-batch goat-milk bleu.
It’s one of the best cheeses I’ve ever tasted.
I got a hunk, and tomorrow night I’m going to chill it firm and slice it thin. Then I’m going to broil some good steak and finish each by melting a slice of the cheese over the top. Heaven.
I’d put it on a bacon sandwich or crumbled over roasted Brussel sprouts.
I would, but paired with sliced pear or dried fig. Probably would also be good with fresh figs, but I prefer dried.
This. Or completely change up your cheese mixture to take advantage of the Roguefort. Be careful with the salt, though. And sprinkle some chopped toasted walnuts on top.
I don’t know how this started. My mother was from Yorkshire and liked her fruit cake served with sharp cheddar cheese, Somehow I ended up a big fan of blue cheeses served with plain oatmeal biscuits (cookies). Usually I buy a packet of McVitie’s Hobnobs and a bit of blue cheese. Soft blue cheeses are good too.
Wait… Are there people selling cheese they call ‘Roquefort’ that is made with cows’ milk? I’ve never seen that. If it’s made with sheeps’ milk, it’s sold as ‘Roquefort’. If it’s made with cows’ milk, it’s sold as ‘blue cheese’. (Even though there are only four Bob’s Big Boy restaurants left, I can still get Bob’s Blue Cheese Dressing and Bob’s Roquefort Dressing at the supermarket.)
I’ve heard of people eating gorgonzola with pears all drizzled with honey. That might work for you. I have used bleu cheese in couscous with black olives and Greek spice mix. It was quite good.
-checks his first edition DMG-
I only thought high level warriors could create a fort. What homebrew were you using? Shouldn’t that be something of a Thieves Den? What about your retainers?
Only with the greatest of fun I stab at thee. 
And I tried to write it correctly.
Still want some Roquefort with pears. Or Gorgonzola with pears.
I keep a carton of crumbled Roquefort (or Gorgonzola or Blue) cheese in my freezer. Any salad - green salad, chef salad, antipasto - bought or made by me - gets a splash of Italian or balsamic salad dressing and a generous sprinkling of cheese on top. This is my go-to no-fail favorite food item I’ve been making or buying for decades. Sometimes I slice an apple into the salad, too.
I didn’t know you could freeze cheese!
Anyway, this thread is really making me want a Bluie Louie.
Exactly, so it’s not for “chip-'n-dip” cuisine. Crumbled in modest amounts on a salad tastes really good. I would say any dish where it is an additive in modest amounts.
Well, a lot of prepared food with cheese is frozen. Macaroni and cheese, cheesecake, mozzarella sticks. Know that freezing any cheese, though, changes the texture and makes it crumbly and better for use in cooking. Hard cheese freezes best, (but not ricotta or cottage cheese! Not sure of cream cheese, probably not.)…..Roquefort, blue, and Gorgonzola can still turn green with mold that you don’t want to eat if stored too long in the refrigerator, thus the freezer.
On pancakes
With a steak
with some fruit (pear is nice)
With a glass of wine
In a salad
With mussels
How much time do we have?
Re that goat-milk bleu I got at the medieval fair over the weekend:
This was dinner tonight, and it was even better than expected. The whole family was making yummy noises.