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Best Blue Cheese for Burger

Well, I recently went to Whole Foods and purchased the Kerrygold Cashel blue for a burger I was making, and I was absolutely floored by the funkiness of the cheese. It was so strong and so amazing on the burger. It melted into an almost oily state and flavored the entire burger from inside to outside.

I was hoping to get some other brands that work well on a good burger, cooked medium rare of course. I like strong blue cheeses and also slightly creamy. Crumbly dry variations really aren't my thing. I tried the Rogue Smokey Blue on a burger and it never really softened and really wasn't very flavorful or strong enough for my palette.

P.S. - My favorite cheese in the world is Le Petite brie. So damn strong and ammoniated. Good baguette + preserves + Le Petite = Amazing.

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    1. re: escondido123

      Yes. Valdeon and Calabres from Spain would be alternatives.

      1. re: Karl S

        Roquefort is generally more creamy than a regular blue isn't it? I've never known the exact differences between Roquefort, Gorgonzola, and regular blue other than where it is produced. Also, bear in mind I LOVE strong cheeses. The stronger the better to me. Mold is delicious.

    2. Blue cheese is slow to melt on a burger, as you noticed, and one must add the cheese immediately after the flip to get a melty medium rare. Maytag is a soft creamy blue, but unfortunately its price point is such that the cheese is more costly than the burger.

      6 Replies
      1. re: Veggo

        Yeah, I paid $19.99 per pound for the Cashel at Whole Foods. Enough for one burger was around $3.50, twice as much as the ground beef patty cost. But it's so good, I don't think I can ever eat American cheese on a burger again. It's like flavorless goo to me now.

        1. re: Veggo

          How much in Maytag for you? I live in Iowa and am curious ....

          1. re: hawkeyeui93

            About $20/ lb. in Texas and Florida, N/A in Mexico. How about for you, where it's made?

          2. re: Veggo

            I don't put the Roquefort on the burger but rather get it out early so it gets good and soft and then spread it on the hot, toasted bun.

            1. re: escondido123

              That's a good method to avoid overcooking the meat - thanks!

          3. Wow. I'm hanging my head in shame & almost embarrassed to admit that I like blue cheese salad dressing on my burgers. "Marie's Extra Chunky" in particular.

            But I do love a variety of good blues on their own or along with a nice perfectly ripe pear & a glass of ruby Port.

            2 Replies
            1. re: Bacardi1

              Marie's Extra Chunky is a gateway to the hard stuff.....

              1. re: Bacardi1

                Love blue cheese salad dressing on a burger - it's like a combination of blue cheese and mayo, with a little extra tang. I use it to dip my fries too!

              2. Re: your PS. What kind of preserves to you like with the Le Petite?

                5 Replies
                1. re: Leepa

                  My grandmother makes her own, and I have tried those with the Le Petite. I believe the first wedge I bought I used her plum and strawberry with it, but found that the sweetness was a bit much for the brie, I prefer a bit tarter preserve but not overly so.

                  The next time I bought the Whole Foods brand preserve, I believe it was Fruits of the Forest or something along those lines. It was very raspberry-esque. Raspberry can be overpowering for my palette though, so I prefer it to be cut with some other fruit. The absolute best to go with a brie is fig jam. The fig flavor goes extremely well with the strong flavor of the Le Petite.

                  Another favorite is with some fresh pecans or salted pistachios and a drizzle of honey. Absolutely amazing, especially if you are purchasing a very high quality local honey. I get mine from a bee keeper right down the road. Very very opaque, almost cloudy. It taste like the bees are spitting it right in your mouth despite how gross that may sound.

                  Oh, I tried some prosciutto with it and didn't like it. It was just too much for the brie. I like for the brie to be the frontrunner in the taste.

                  BTW, I bought some President's brand brie, and it was weak, flavorless, and overall the worst cheese I've tried. I would even say Kraft Singles have more flavor. I guess I prefer stronger cheeses and that certainly isn't one of them. It was like eating thick air. No good.

                  1. re: rcbaughn

                    Thanks. I was thinking fig and have some at the ready.

                    Yep. President's is pretty bad... supermarket brie.

                    1. re: Leepa

                      Actually, if you have a Wegmans supermarket in your vicinity, their own brand of Brie is pretty darn good. Made in large wheels & sold in wedges at VERY reasonable prices, AND they sell it in three separate stages according to age: mild, medium, & aged. The mild is too young for me, but the medium is perfect - buttery with a nice mushroomy Brie flavor. The aged is also nice - not over the top or ammonia-scented or anything.

                      1. re: Bacardi1

                        I live in NC so, unfortunately, no Wegmans near here. Thanks for the tip though....

                        1. re: Bacardi1

                          Same, there is no Wegman's here either which makes me sad since a good and cheaper brie can be found there. I am use to paying 14.99 a pound for the Pe Petite, but it is the one treat that I do not mind spending the money on. I can not think of any other cheese in the world that I like better. It would be pretty awesome to find one even stronger, I would love to know how far my palette can be taken in the strong cheeses.

                  2. Don't know if they sell it in the states, but the humble Danish Blue works very well for burgers.

                    Melts well, doesn't overpower the other ingredients and is cheap to by.