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May 24, 2007 04:20 PM

What to do with blue cheese?

I have a pretty good hunk of Pt. Reyes blue cheese left from a cheese plate. Want to do something different with it than just toss on a salad or with bread. Although that is not bad either.

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  1. Blue cheese is great with red meat. Some folks like to make a blue cheese butter. I like to mix horseradish, fresh ground pepper, sour cream and blue cheese. Nuke a couple minutes until the cheese melts. Makes a great topping for burgers, steaks, and roast beef.

    1. Equal amounts (by volume) of blue cheese, sour cream, mayo. and a squeeze of lemon juice all whirred up in the food processor make a great salad dressing/dip, which will keep in the fridge for about a week.

      1. A tweak on mojoeater: put the cheese in the middle of a burger paddy.

        6 Replies
        1. re: Sam Fujisaka

          Yes a very good use. You can make a blue cheese fondue.

          1. re: scubadoo97

            Blue Cheese Mashed Potatoes!!! Totally delicious. Just make mashed potatoes as you usually would and then crumble the blue cheese in and mix with a mixer for a few minutes to let the cheese melt in. (Also delicious with brie or gorgonzola)

            1. re: OrganicLife

              I second the blue cheese mashed potatoes idea. Very, very good.

              Roasted pears and blue cheese is great (last year my partner had this with Irish bacon for breakfast on vacation--great).

              If it were me, I would likely just eat the blue cheese as is. I love the stuff!

              1. re: debbiel

                Roasted pears and blue cheese... yes, yes!

                I like to eat it with dates and some white wine. Roquefort in particular...

                I've also made some blue cheese sauces for steaks, and it's good crumbled on burgers... especially with some bacon.

                1. re: AbdulSheikhMohammed

                  Figs are really good with Blue cheese too.
                  Stuff a fig with blue nad wrap with bacon, grill until crisp!

          2. Lately, I've used blue cheese in soups (cream of zucchini, zucchini and oldish asparagus) and in a bechamel for a gratin. It worked well, I thought.

            1. Crumbled with pears and a little broth it's great on pasta.