18 Blue Cheese Recipes Even Haters Will Love (2024)

FAQs

What pairs best with blue cheese? ›

Blue cheese is the perfect dessert cheese. Grab some fruit cake or some fresh apples and peaches to finish off any meal. To balance some of the bolder blues, caramelised onion jam, or fruit pastes like quince or fig are also a perfect combo. Also try a drizzle of honey, that is a personal favourite.

FOR CREAMY BLUES: BEEF

Blue cheese has a natural meatiness that makes sweet love with some actual red meat.

Blue cheese is particularly assertive, so you will want to substitute it with another strong tasting cheese. Feta will work well in many recipes; the texture is similar and it is fairly pungent.

In the case of blue cheese, the fungi Penicillium roqueforti is what creates the distinctive smell, flavor, and blue veins.

In France, Roquefort is often called the "King of Cheeses" or the "Cheese of Kings", although those names are also used for other cheeses.

Researchers have proved it's actually good for you. Along with other aged cheeses, blue cheese is great for your gut health and therefore you're over all well-being. Cheese is one of the foods many dieters ditch in the new year, thinking it's calorific because of the high fat content and will cause weight gain.

When you have leftover blue cheese, just throw it in the freezer in a sealable bag. Freezing doesn't damage the cheese and it still tastes great. The frozen blue cheese is always ready to go on top of salads and other dishes. Plus, when it's frozen, the cheese breaks off easily.

But classic sweet fig jam with a bit of spice to it works best with sharp blue cheese (Roquefort, Cabrales, Gorgonzola Piccante) and mature hard cheese like Parmigiano Reggiano or Manchego Viejo.

Crackers with dried fruit work well for cheddar, swiss, and manchego cheese, while olive oil crackers are delightful with parmesan. Blue cheeses. The sharp, tangy flavor of blue cheese is well-balanced by a cracker with a bit of sweetness – try crackers flavored with honey, dried figs, or berries.

Roquefort (France): Largely because it's made from sheep's milk, this French cheese — aged for 12 to 20 weeks — is one of the most pungent cheeses out there. The original and the most assertive of all blue cheeses, some types of Roquefort can be mild, but it is generally known for its deep, briny, pervasive funk.

What are the 4 types of blue cheese? ›

There are dozens of varieties of blue cheese. The four classics are French roquefort, English stilton, Italian gorgonzola, and Spanish cabrales. But today, blue cheese is made in many countries and in a growing variety of styles.

The two different Blue Cheese styles - creamy and crumbly - can be seen in many types of Blue Cheese, such as the younger, creamier Gorgonzola Dolce and the mature, more crumbly Mountain Gorgonzola.

Blue cheese is high in sodium, with 326 mg per oz. Excess sodium in the diet can cause multiple health problems, including: fluid retention. kidney disease.

Stilton. Hailing from her in the United Kingdom, Stilton cheese is a true classic in the world of stinky cheeses. Known as the “King of English Cheeses,” Stilton is a blue cheese with a crumbly texture and a distinctive smell that can fill a room.

Over time, regular consumption of calcium-rich foods such as blue cheese protects bone health and helps reduce the risk of developing osteoporosis.. The calcium in blue cheese may also be linked to anti-obesity mechanisms that reduce body weight from fat.

Fig & Spelt Sourdough Crackers + Long Clawson Blue Stilton

A classic pairing for any traditional cheeseboard.

On a cheese platter, creamy blue cheese pairs beautifully with candied walnuts, dried cranberries, fresh figs, pear and apple slices, and onion jam. When popping corks, you can always tempt creamy blue cheese with a glass of prosecco or cava - the bubbles are a brilliant contrast to the rich cream in the cheese.

Try not to cut the point or the 'nose' off the cheese, which is often the ripest bit and worth sharing around! Also, take care not to 'mine' into the centre of the cheese, leaving only the rind for others, particularly with Blue and Soft White cheeses.

Blue Cheese is downright heavenly with honey. The sweet honey will mellow out the strong flavor of the blue. PRO TIP: Blue Cheese with a dollop of honey is the perfect addition to any grazing board, especially with a halved walnuts served alongside.