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Baking with Blue Cheese

  • h

With a big wedge of blue (or is it bleu) http://www.seriouseats.com/talk/2009/...

in the refrigerator my darling Emmy came home and baked these sable cookies for her dear ole Mum. Folks, sublime and so simple:


How do you bake with your favorite blue cheese?

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  1. I use it very simply, but love to put it on chicken in the last few minutes to melt and mingle with the juices. Also, I enjoy it sprinkled on roasted asparagus. I love blue cheese and I love this thread, excited for great ideas.

    1 Reply
    1. re: fldhkybnva

      We've tried blue cheese dip with asparagus spears a few times and really liked the combo.

    2. Here is a recipe I make from time to time--blue cheese & fig jam savories. Very easy and always a hit. http://www.epicurious.com/recipes/foo...

      I add blue cheese to a number of things when the mood strikes. I like a strong cheesy flavor so will add to mac n cheese, scrambled eggs, omelets, scalloped potatoes, etc.

      Can't wait to see the other ideas!

      1 Reply
      1. re: jlhinwa

        Okay, these are an interesting savory variation on the sable cookie and you know when Emmy handed me the first cookie there was fig jam on it....my girl knows me well!

        Blue in mac n cheese is really awesome! I'm a big fan of blue on baked russets instead of butter.

        Spread on a juicy grilled T-bone steak-oh my!

      2. I havent tried making it myself yet, but I plan to soon -- there was a restaurant DH and I used to go to in Cambria, CA that used to serve an amazing Blue Cheese Onion bread. It was always served warm, with butter and sea salt. So good!

        3 Replies
        1. re: boogiebaby

          Wow, that sounds incredibly good. Especially warm!

          1. re: boogiebaby

            In that vein, my stepchildren introduced me to a trashily wonderful concoction called "Blue Cheese Bake." You melt a stick of butter and pour it into a small casserole dish or pie plate. Then you take a tube of Pillsbury biscuits (or really any of their dough products, but the kids like the biscuits best) and cut them into quarters, and toss them in the butter along with crumbled blue cheese of your choosing (about 4 ounces). Sprinkle a little garlic salt on top and bake until everything is cooked through. I know, it sounds disgusting - but it is shamefully delicious!

            1. re: biondanonima

              Sounds almost like monkey bread but a savory version instead of sweet. Sounds really good!

          2. I love these savory biscuits... uses gorgonzola but I think it would be good with any blue cheese. http://www.foodnetwork.com/recipes/gi...

            1. Sounds great! I take zucchini, cut it in maybe 3/4 inch to 1 inch lengths, scoop out the insides (to form a small bowl, not to hollow out the entire piece), bake until almost done, then fill it with blue cheese and bake until the cheese is bubbly. Nice different side dish.

              3 Replies
              1. re: njmarshall55

                OMG! I love zucchini and never know what to do with it since it always turns out mushy. Any more specifics? What temp? How long?

                1. re: fldhkybnva

                  Hmmmm...from memory...300F, not sure how long...just till desired doneness without it collapsing on itself. I really don't like mush veggies...prefer something with a little bite to it. I also slice thin, lay out on sheet pan with parchment paper, brush with EVOO, sprinkle flavored bread crumbs, oregano, s/p, crumbled blue cheese...and bake until browned on top. More veggie recipes here...www.justvegetablerecipes.com

                  1. re: njmarshall55

                    Sounds, delicious thanks! Also, thanks for the link. I'm a true omnivore - meat and veggies in ample quantities.

              2. I love gougeres with blue cheese. Also love a freezable puff pastry puff that Julia Childs had in an old cookbook she called Talmouses au Fromages - http://community.tasteofhome.com/comm...

                A blue cheese burger is my favorite, and a blue cheese butter as a topping for steak is a nice change occasionally. I have a recipe for a celery, pear and Stilton soup that I've yet to try, but it sounds so good. I ate at a restaurant 25 years ago that made a good onion soup, but changed it up by using pumpernickle bread for the crouton and topping with blue cheese instead of gruyere -- out of this world.

                I really would love to try those blue cheese & fig jam savories that jhinwa posted -- that sounds wonderful!

                1. I recall a dessert of baked fig with blue cheese and Questa honey, paired with a sauterne, at a wine tasting dinner in Taos. Memorable. And pretty fancy for me.

                  1 Reply
                  1. re: Veggo

                    Another variation of the "blue cheese and honey" theme is to drizzle honey onto baguette slices, sprinkle with blue cheese crumbles and toast under broiler. Very simple and always a hit!

                  2. This pear dish with camembert and port reduction would be great, IME, with blue.


                    2 Replies
                    1. re: c oliver

                      c o, Do you use the Johnson Estate Port Wine or would you have another to recommend for this?

                      1. re: HillJ

                        I don't remember what I used but it was a 'decent' port but not over the top $$$.

                    2. http://www.ottolenghi.co.uk/recipes/f...

                      one of my favorite fresh fig preparations is made with goat cheese but I bet a blue would be really interesting!

                      1. My friend makes blue cheese scones that are good. But I made a sable-type recipe once and they reminded me very much of Ritz crackers - too much so to be worth the extra effort!
                        Leftovoer gorgonzola polenta with more crumbled on top, a fried egg and some oven dried tomatoes... would have added arugula if I'd had any... best breakfast I had in years :)

                        1. We're famous again http://www.chow.com/food-news/136860/...

                          And I like the "addition" to my comment :)

                          1 Reply
                          1. re: juliejulez

                            Nice way to link a series of tried recipes!

                          2. When it's a creamy blue cheese like favorite, Kerrygold Cashel or Gabriel Coulet roquefort, I always just let them melt into the bun underneath a nice hot burger patty right off the grill.

                            Can't say I've ever baked with them though. I know that with the Kerrygold and Gabriel Coulet that a good bit of oil separation happens from the heat of the patty, so I can imagine that it would do that same thing in a baked good. I take it's probably best to stick to firm crumbled blue cheeses for baking?

                            3 Replies
                            1. re: rcbaughn

                              No oil slick in the sables I baked. The blue provided the creamy texture and satisfying bite. I hope you'll consider a baked recipes before writing it off completely.

                              1. re: HillJ

                                Oh I definitely will HillJ!!!!! Was the cheese you used creamy from the get go, or did you keep it cold before baking if it was a creamier blue?

                                I have eaten probably 80% of the blue cheeses on the market since it is my second favorite cheese only to a good stinky, ammoniated wedge Le Petite brie, so I would kind of like to know what brand you were using? I probably would have a good idea of the texture you used so I could get the same good results. Thanks for the reassurance though that I may be able to get it to work in baked goods!

                                1. re: rcbaughn

                                  Let me grab it out of the frig..........
                                  I know it's the pkg wedge from Costco at the moment.....
                                  The Kirkland Creamy American Blue aged 90 days.
                                  You know more about blues than I do but this brand worked wonderfully for the sables. Pls suggest a blue that you think would work even better flavor wise, txs!

                            2. I have tons of blue cheese in my fridge from my other half's recent fascination with it... and no way I'm going to be able to get through all of it on my own. Having a brunch on Saturday, and decided to try to use all of it then in some of the dishes.

                              So far, I've settled on trying
                              - blue cheese crackers: http://www.foodnetwork.com/recipes/in...
                              - savoury dish of phyllo triangles stuffed with a blue cheese and mushroom mixture

                              I've seen the sables you posted before and I'm intrigued by them. I think the blue I have at home may be a bit too strong for it... but I just bought a creamy dolce latte gorgonzola for him to try, which should work better.