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Feb 21, 2009 07:36 PM

What to do with roquefort?

Aside from steaks and/or salads, endives, walnuts...I'm hoping to find a main course application for a lump of roquefort from TJ's that beats the stereotypes. Any recommendations?

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  1. fondue (or ingredient in 100 cheese fondue)
    gratin of potato and leek
    Stuffed inside a burger or other meat.
    Stuffed inside ravioli
    Alternative to typical alfredo sauce- just add it to hot pasta and stir.
    Roquefort terrine (this takes at least a day to make)

    One problem with roquefort is that is does not hold up to heat- it disintegrates rather than melts. It's best in applications that do not require a great deal of heat.