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i bought blue cheese (and almost gagged)....now what?

Ok, I am usually pretty forgiving with most food and will eat most things I buy, but this danish blue cheese I just bought (which is supposed to be pretty good blue cheese too) - how should I put it -smells worse than durian crossed with goat.
OK, so I guess I never had real blue cheese, and didn't realize beforehand how strong it would smell. My question is, since I already purchased it, can I render it in some method that will 1) mask its smell 2) get rid of that aftertaste 3) taste good

Thanks for your input.

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  1. if the bad smell is ammonia, you need to chuck it-- there's no redeeming it.

    1. If it's on the creamier side, you could try to incorporate it in a pasta dish or a risotto, mixed with (more) cream :-D. A health dish it is not, but tasty. You want to perhaps add some fresh tasting veggie to cut through the blue cheese 'chalkiness', or intensity...maybe red or yellow bell pepper?

      1. Have you tasted it yet? I don't think cheese always smells quite how it tastes... but I also tend to use all bleus very sparingly, like barely sprinkled over salad or a burger or an omelette... I think you should see if you like it when you use just a teeny bit on something... if you don't, I would be surprised if there was something you could make out of it that would be worth the effort.

        1 Reply
        1. re: Adrienne

          agreed. in fact the stronger a cheese smells the milder it tastes, in general.

        2. I make my own blue cheese dressing. Chop fine, mix with sour cream and mayo and finely minced garlic, thin a bit with milk if desired. I'm sure there are good recipes out there, but that's my basic one. The other ingredients might make it more palatable for you.

          1. Twice baked potatoes (mixed with another cheese, some butter, some sour cream or yogurt). I've served them to people who would never knowingly eat blue cheese and they were none the wiser.

            1 Reply
            1. re: assorted

              If it's not ammonia you're smelling, make a four cheese mac and cheese -- heaven. Or salad with blue cheese. Or add blue cheese to a dip. Or blue cheese with buffalo wings.

              I love blue cheese.

            2. I just eat Danish blue cheese on crackers. It can also be used in salad dressings, etc.

              1. I make a corn and tomato bisque that has bleu, gorgonzola or feta melted into it for a super creamy consistancy...let me know if you want the rec!

                p.s. I hate danish bleu too but I can eat gorgonzola by the spoonful!

                1. 4-6 oz Favorite blue cheese crumbled (use less for your tastes)
                  1/3 cup Milk
                  1 cup Mayonnaise
                  1/2 T Worcestershire sauce
                  1 T Tabasco Sauce
                  Sea Salt or Kosher
                  1/4 t White Pepper

                  Mix blue cheese well with the mayonnaise and milk, add the rest to taste
                  Add more milk for thinning \for a smoother consistency, use the blender.

                  1 Reply
                  1. re: chef chicklet

                    You can cut it with sweet butter...I serve it like that at the end of a meal with crusty bread and sliced apples or pears.

                  2. Danish blue cheese is very strong tasting. But, don't give up on blue cheeses. There are so many soft blue cheeses (creamy cheeses) that taste much mellower. There is a chance that the blue you bought is over the hill and has that ammonia smell and taste. Maybe try to google recipes with blue cheese and see if you find something that appeals.

                    1. Do you have a blue cheese loving friend who could taste it and assure you that it's good? Even though blue cheese is 'moldy', it can get bad moldy too, or get a strong ammonia smell as others have mentioned.

                      Assuming it's good, make something like a blue cheese dressing where you can add a little as a time (and where you're not committing your whole dinner to it). Mellowing it out with other dairy products, cheese, bland foods like pasta or potatoes are all great suggestions. I had a fondue appetizer once that included a bit of blue with other cheeses -- yum!

                      I like to saute shrimp then add a little white wine and crumbled blue cheese. I don't add cream, but that would probably be nice and would mellow the blue cheese more. Serve over pasta or rice.

                      1. Altho I am a big fan of Blue cheeses in general, I'm not too keen on the Danish blues. Not sure why, but... The advice of getting someone who knows blue cheese to taste it first, to determine whether or not it really is bad, is a good one. If it IS good, using in in combo with other cheeses in a Mac and Cheese would probably be a good way to use it up.

                        If you're trying to like blue cheeses, I'd suggest starting out with the dolcelatte Gorgonzola. It seems to be milder than the rest.

                        1. I heartily dislike blue cheese myself, but my husband loves it. As part of cheese course, at a restaurant recently, they gave us some honey & told us to try it w/ the blue cheese. It was amazing! I was able to eat some of the blue cheese w/ honey & grapes, when I usually hate even the smell of it. However, I'm not familiar w/ Danish blue cheeses, and from the other comments, it may be too strong even w/ the honey...

                          1. Maybe you could bring it to room temperature, and then mix in with a plain cream cheese or neufchatel cheese to cut the strength. I like blue cheese best when heated, or melted, like on top of a tasty steak!

                            1. You probably just don't like blue cheese. This is not a character flaw - so don't kill yourself over it. It's definitely a very intense flavour and takes some getting used to - some people never get used to it.

                              If you really want to learn to like blue cheese, start with a very creamy blue cheese salad dressing. (Try scuzzo's or chef chicklet's recipe.) Just add a little blue cheese at first, then increase if you find you actually like it.

                              Another strategy is to try another type of blue cheese. The Danish blue tends to be pretty sharp. You might want to taste a creamy Cambozola (which is like a Camembert that's been innoculated with a bit of blue) or a sweet Gorgonzola. Both of these are very rich and the blue flavour is tempered, but still evident.

                              Personally, I don't see any point in forcing yourself to enjoy something you really really don't like. Especially blue cheese - I mean, it's not like you're going to run into it every day.

                              1 Reply
                              1. re: Nyleve

                                I completely agree with Nyleve's points. So often we hear from people trying to like foods that they think they should like. Of course, it's good to have an open mind and try anything once, but there's no crime in disliking something.

                                Having said that, I'd suggest using the cheese in broccoli soup. For some reason, broccoli goes really well with blue cheese! You just add it at the end of cooking so that it melts in.

                                If the cheese is over-ripe, it will have an ammonia odor, as others have mentioned. To test for this, put a little in your mouth, close your mouth, and breathe out through your nose. You'll definitely notice the ammonia if it's there!

                              2. I would go for the aforementioned mac and cheese with different cheeses. You're more likely to enjoy the flavor "watered" down by other cheeses and a creamy sauce on pasta.

                                Next time you venture into blue cheeses, please give gorgonzola dolce or a milder blue a try. Rogue Creamery in Oregon makes a great mild, creamy blue, for instance, and it's available at a lot of cheese shops. Ask for samples. Call around if you have time. It's worth the effort to find one you like this time of year. They pair well with winter fruits.

                                1. Take a tiny nibble.

                                  If you don't like it, don't spend more time and money to try and hide it in something. Chalk it up to an education fee.

                                  Then send an email to all your local friends and offer it up to the first blue cheese lover that responds.

                                  1. barefoot contessa makes a fantastic blue cheese dressing - so thick you can also use it as dip. Or saute some fennel until it's carmelized, spread it on some rolled out puff pastry sprinkle with crumbled blue cheese and walnuts and bake until pastry is crispy. Also could mix it with some cream cheese and spread it on toasts and serve with sliced pear on top. I started liking blue cheese by paring it with sweet things like the fennel and pear.

                                    1. This is not the cheese you are looking for...you are getting very sleepy...send the cheese to me...send the cheese to me...

                                      1. Thanks for all the replies. I am not sure what ammonia in cheese would smell like, but this smells nothing like ammonia in chem labs, but rather a pungent offal odor that I've smelled in cheeseshops before, magnified by 10.
                                        I will try the suggestion of mixing with other things, though anything that I try would have to heavyhandedly mask the smell/aftertaste. If that doesn't work out I am going to give it away..just have to find someone willing to brave it. (i live in a 'ethnic' neighborhood where it seems everyone is lactose intolerant or would be also horrified by this smell).
                                        But chellyd01's suggestion of corn and tomato bisque sounds good - please let me know the specifics if possible. I could try that with a milder cheese.

                                        2 Replies
                                        1. re: zorgclyde

                                          I love Bleu cheese but once when I purchased Danish bleu I also gagged at the smell. I used it in my recipes but I still didn't care for it. Try another bleu but don't give up on them.

                                          1. re: zorgclyde

                                            Sounds like something that happened at a friends house many years ago: her husband liked really ripe Gorgonzola. She had a group over for a New Years Day party. Had a big hunk of aged Gorgonzola on a dish under a glass bell type cover. When she took the cover off it smelled like an overflowing cesspool!!! My husband likes the same type of cheese so he had some and pronounced it delish! I like Gorgonzola but no way could I think about eating something that smelled as bad as that!!!