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Serving Blue Cheese

Doktor Faustus May 18, 2005 03:06 PM

How do you serve blue cheese? By itself? As part of a dish? With wine, and what wine?

I have had Stilton with ruby port and like that combination. I have had Roquefort with some French Sauternes (lighter Ch Coutet, maybe 1996?) and that was a pleasing combination. Other wine pairing suggestions for other blue cheeses?

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  1. r
    rl RE: Doktor Faustus May 18, 2005 03:17 PM

    I like blues with a nice malty barley wine - Victory Old Horizontal would be a good match.

    1. m
      megan RE: Doktor Faustus May 18, 2005 04:33 PM

      blue cheees is a lovely thing... esp. when it is extra stinky and ripe.

      I'll eat it any time.. but I like it with tart apples, maybe a little local, unpasturized honey. maybe pair it with some sharp cheddar. i like it with crusty bread or good crackers. (acme walnut bread is particularly good). I also like it crumbled in my salad with some candied pecans and dried cranberries or cherries, with a light viniagrette.

      I agree with your wine suggestions. but honestly, I like it with port, a sweeter white (as long as it is not too thin) and a mellow red. experiment and have fun!

      happy eating.

      1. p
        petradish RE: Doktor Faustus May 18, 2005 06:39 PM

        with really good french fries & red table wine (like in cal-basque restaurants)

        over warm figs drizzled with honey, serrano ham, sherry

        crumbled over summer tomatoes & raw sweet onion slices (preferably with a nice steak & rhone wine)

        water crackers, stilton, black walnuts, port

        with sliced d'anjou pear & sauternes

        with a russet type apple, a few toasted almonds & french cider

        1. x
          xyz RE: Doktor Faustus May 18, 2005 06:54 PM

          i've seen people in europe eat blue cheeses that are very strong with butter on bread. after my initial shock over adding more fat on top of fat, it's pretty good.

          6 Replies
          1. re: xyz
            Doktor Faustus RE: xyz May 19, 2005 10:31 AM

            I had a friend, my cooking mentor, who recommended this practice of mixing blue cheese with butter. This tends to mellow out the cheese.

            1. re: Doktor Faustus
              dinwiddie RE: Doktor Faustus May 19, 2005 11:02 AM

              Why would you want to ruin blue chees by mellowing it out?

              1. re: dinwiddie
                Doktor Faustus RE: dinwiddie May 19, 2005 11:43 AM

                Maybe if the blue cheese is not a fine blue cheese? In the case of my friend, we would have been discussing American mass produced blue cheeses found in common grocery stores. I agree with you, I wouldn't add butter to a good blue cheese and I don't know why I would be eating a poor blue cheese -- I would rather simply abstain from eating a poor blue cheese.

                Then again, maybe mixing butter is a way to extend the expensive cheese with a cheaper substitute? Or again, is it possible that even a good blue cheese can mature to a point where it is unpalatably acrid and therefore mellowing with butter is a way to avoid merely throwing the cheese out?

                1. re: Doktor Faustus
                  jo RE: Doktor Faustus May 21, 2005 08:33 PM

                  I was recently introduced to eating a fine blue with fig jam...heavenly. We used crackers b/c we had nothing else, but also good with fresh bread.

                2. re: dinwiddie
                  Greg RE: dinwiddie May 19, 2005 03:01 PM

                  Come on, two great tastes that taste great together. Butter and Blue.....Mmmmmmmmmm

                  1. re: dinwiddie
                    xyz RE: dinwiddie May 19, 2005 06:53 PM

                    as i wrote, this was done only with strong blues. also, on its own the cheese was extremely salty so that's part of it as well.

                    french and italian blue cheeses available in the states aren't quite the same as what you can get in europe.

              2. d
                dinwiddie RE: Doktor Faustus May 19, 2005 08:11 AM

                I ususlly serve it with sliced pears and apples and a nice dessert wine.

                Sauternes, late-harvest Riesling or Gewurztraminer, Vin Santo, Amontillado or Oloroso Sherry, Madeira, and of course a nice vintage Port.

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