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Blue Cheese on Entrees: Am I the Only One Gagging?

opinionatedchef Sep 23, 2013 11:43 PM

I've wanted to ask this question for decades: Am I really the only one who reacts to a seafood, meat or poultry entree containing blue cheese- like someone who has just heard fingernails scrape a chalkboard?

I confess that my blue cheese taste is very rich/creamy/fatty oriented and I love that profile in a salad or with certain fresh fruit and bread, but THAT is the only place i think blue cheese belongs. My condemning opinion is based on two personal judgements:
1) the blue cheese flavor simply does not complement that of seafood, poultry, meat
and
2) blue cheese is just TOO overpowering of other flavors, and it infects the taste buds such that the blue cheese taste is all they can perceive on a plate of myriad other components.

Yet i continue (to be horrified) to see many or most chefs including blue cheese on entrees. I actually use its presence as an indicator of the talent, or lack thereof, of a chef (whose restaurant or cookbook i am considering) But i also practice denial and if i see it being used by a chef i admire, i willfully forget i saw it mentioned!

Am I alone on this bus?

  1. Kat Oct 6, 2013 11:19 AM

    Blue cheese on a burger, yes, on a steak, very yes, but on fish? Oh my, no. Has anyone ever seen this unhappy combo on a menu anywhere?

    2 Replies
    1. re: Kat
      hotoynoodle Oct 6, 2013 01:03 PM

      i asked this of the op several days ago and am still waiting for an answer.

      1. re: hotoynoodle
        a
        Ariadanz Oct 9, 2013 02:27 AM

        I'm not sure if this qualifies or not but hubby and I stopped at a chain who will remain nameless this weekend and they were running a steak and shrimp deal. Steak was the toughest thing I'd ever eaten that was still medium (ordered rare but at that price point I'll give them to medium without complaint). The shrimp though, yummy - fried with buffalo hot sauce and blue cheese. Sophisticated, no but it had that where did my food go quality.

        Haven't seen blue cheese with fish but that's not the only buffalo hot sauce shrimp I've seen in my life.

    2. Gastronomos Oct 2, 2013 02:06 PM

      Here's a couple from around the net :

      http://www.cheffy.com/recipe/210/inspireme_recipebook/keyword=

      http://www.grouprecipes.com/95978/bronzed-fish-with-spinach-and-gorgonzola.html

      http://www.tripadvisor.com/LocationPh...

      3 Replies
      1. re: Gastronomos
        hotoynoodle Oct 2, 2013 03:23 PM

        the interwebz abounds with terribe ideas.

        not one of those is from a restaurant near boston, where apparently most chefs use bleu cheese on everything.

        1. re: hotoynoodle
          Gastronomos Oct 2, 2013 04:25 PM

          give 'em this :

          http://www.urbandictionary.com/define...

          1. re: hotoynoodle
            k
            kewpie Oct 2, 2013 05:24 PM

            hahahahahahah!!! the blue room w/ steve johnson at the helm 10+ years ago used to offer the most delicious' one perfect cheese' as a blue, the same night my DC had the same blue on a fish- he said it was " perfect" as well.

        2. g
          gallileo Oct 2, 2013 01:54 PM

          I've never experienced this combination at all or even considered making this pairing and intuitively, I would tend to agree with the statement about blue cheeses in general with fish/seafood. Some situations where you may reconsider cheese with seafood (but not blue) might be a lobster mac and cheese. Of course, any one ingredient out of balance is rarely a good thing and I am also thinking that the style of blue would determine its suitability when considering incorporating it into a dish. Personally, I love blue cheese and by that I mean the gamut of styles and milk sources: Rochfort, Stilton, Bleu d'Auvergne, Roaring 40s, Bleu Bénédictin, Gorgonzola, Maytag, Gex from Jura, Valdeón.. all have a place on my cheese board, as a complement to many dishes and with sweet wines and of course, with pears. Good luck and Buon appetito.

          1. hotoynoodle Oct 2, 2013 10:17 AM

            we are both active on the boston board.

            where on earth have you seen bleu cheese on seafood?

            most chefs are using bleu cheese on entrees? most? other than on burgers or as some kind of compound butter for steaks, i don't see it all that much on mains.

            if a place is serving lots of cheesy entrees i agree that's lazy, and not up my alley, but your brush seems awfully broad here.

            12 Replies
            1. re: hotoynoodle
              Infomaniac Oct 2, 2013 10:37 AM

              I'd like to know where this is being seen on the menu too in the Boston or New England area other than in burgers or Buffalo Chicken.

              1. re: Infomaniac
                opinionatedchef Nov 22, 2013 10:09 PM

                http://chowhound.chow.com/topics/925295

                here you go, info.from today.

                1. re: opinionatedchef
                  hotoynoodle Nov 23, 2013 07:25 AM

                  lol. 7 weeks later and it's an item from a chain restaurant ? and not even one you ate? ;)

                  i DO agree it's a felonious treatment for nantucket bays.

                  1. re: hotoynoodle
                    opinionatedchef Nov 23, 2013 06:31 PM

                    ;-]

              2. re: hotoynoodle
                hill food Oct 2, 2013 10:44 AM

                it's been a while, but there was a place in DC called Starfish whose raw bar fare was pretty darn good, but when you got into the entrees EVERYTHING was in a cream sauce and most of them included very assertive cheeses. it was relentless. lately I've been noticing more and more of the chains delving into this nonsense. there's a time and a place for everything.

                I suppose I could see crawfish cooked NOLA BBQ style (boiled in olive oil and butter with hot sauce) being accompanied by blue cheese - a Cajun riff on buffalo wings, but sorry I get skeeved at anything more dairy than something like an alfredo.

                1. re: hill food
                  hotoynoodle Oct 2, 2013 10:51 AM

                  if it's all over chain menus than it's not something i'd know about.

                  growing up italian-american, cheese on seafood never happened. i never even thought about it until i saw it as an adult.

                  1. re: hotoynoodle
                    hill food Oct 2, 2013 11:03 AM

                    I try to avoid them, but feel that given my family's proclivities I need to be forewarned as in: "oh god why can't we go to the mom'n'pop that gets great comments instead it's the nationally advertised 'safe haven'... well I guess I can get x or a salad"

                2. re: hotoynoodle
                  viperlush Oct 2, 2013 10:46 AM

                  My example was at Oleana (one of the OP's favorite restaurants). Maybe not an actual blue cheese, but the flavor profile (and smell) of the cheese was definitely reminiscent of blue cheese. It was a pork dish.

                  1. re: viperlush
                    hotoynoodle Oct 2, 2013 10:49 AM

                    yes, op cannot stop beating the oleana drum, i know.

                    but that dish is one of how many thousands available in boston right now? offered by one chef out of how many?

                  2. re: hotoynoodle
                    opinionatedchef Oct 2, 2013 04:58 PM

                    ho, i do get a bit frustrated when it comes to word definitions because i really believe word choice is very important for clear communication,and i work hard for that, on CH too, so i don't GET it when you challenge my belief that
                    <most chefs are using bleu cheese on entree/s.>(a general, non specific comment)
                    and then you obliterate your own challenge with:
                    < OTHER THAN on burgers or as some kind of compound butter for steaks>................
                    YOU're the one who is changing the concept with OTHER THAN. I never said anything about OTHER THAN.

                    Also, you may not have seen my OP but it includes an important fact:
                    < But i also practice denial and if i see it (blue cheese)being used (on an entree)by a chef i admire, i willfully forget i saw it mentioned! >
                    This actually IS the situation, a current menu of a Boston chef I admire (i said admire , not worship) that pushed me to pen this OP. But i'm in denial about seeing it.......

                    1. re: opinionatedchef
                      hotoynoodle Oct 2, 2013 05:20 PM

                      of course i saw your op. it makes little to no sense.

                      >>you don't like bleu cheese on food, except salad.

                      >>you see many or most chefs using bleu cheese on entrees. which would mean it's on nearly every menu in town and that's a terrible thing because you don't like bleu cheese on food. where have you seen bleu cheese on fish in boston?

                      >>however, if a chef you like has it on the menu, that's ok and not lazy because you like the chef even though you don't like bleu cheese on food and it's totally not ok from chefs you don't like.

                      so right now a boston chef you admire has a dish you don't like because it includes bleu cheese, so that means MOST boston chefs have bleu cheese on an entree? and you say you "willfully forget", but needed to start and nourish this thread?

                      bleu cheese on a burger or a steak is a pretty classic garnish, whether you happen to like it or not. there are foods and combinations i don't care for. i don't order them.

                      who in blazes has a seafood entree with bleu cheese here? seriously. that sounds utterly vile.

                      1. re: opinionatedchef
                        cowboyardee Oct 9, 2013 03:55 AM

                        I like it on burgers.

                        I don't hate it as a garnish for steaks (though it's not my preference).

                        I like it well enough on hot wings when I have em.

                        I see it every once in a while on pizza, where it can be good or bad depending on the rest of the pie.

                        Aside from that, I don't see it being used very often in entrees. I certainly don't think that it's particularly faddish or an sign of a poorly skilled chef to see it used in the ways I mentioned above - that seems like more of a personal distaste on your part than a reflection on the chef's skills. These are fairly popular and not particularly new dishes. Chefs try to offer popular dishes, make money, feed their families, etc... open and shut case.

                        If bleu is showing up in seafood dishes and other entrees besides the ones i mentioned, I must've missed it.

                    2. h
                      hovirag Oct 2, 2013 09:06 AM

                      I wouldn't put blue cheese together with meat either... but haven't tasted yet, so who knows?

                      1. jpr54_1 Oct 1, 2013 10:30 AM

                        I do not eat any thing that contains blue cheese

                        1. t
                          teezeetoo Oct 1, 2013 05:54 AM

                          I'm curious as to why you want to castigate the chef as opposed to the particular dish. Chefs experiment and they often get hooked on trying things they never tasted (think of the dashi and kombi craze and the excitement when a westerner discovers fish sauce). Italians have had a place for gorgonzola in their main dish cooking for centuries so it's not an issue that is "brand" new. Blue cheese does indeed compliment the flavor of meat and chicken (otherwise buffalo wings would have disappeared ages ago) when it makes sense in a dish so why not push the boundaries? If it doesn't work, it comes off the menu. As to whether anybody's palate can determine the "proper" limits on taste combinations, wow that's stuffy and conceited. I have a dear French friend who still insists the use of maple syrup in any sauce is an indicator of bad taste. She doesn't care for it but she sees its "place" as an adjunct to pancakes only. If I tell her she just doesn't like maple syrup she'll sniff and say Americans want everything to taste sweet. I suppose she is entitled to consider her tastebuds the sina qua non of the universe.

                          1 Reply
                          1. re: teezeetoo
                            hotoynoodle Oct 2, 2013 10:13 AM

                            she'll sniff and say Americans want everything to taste sweet.

                            ~~~

                            she's right.

                          2. i
                            INDIANRIVERFL Oct 1, 2013 05:52 AM

                            I am going to express my opinion towards commercial establishments. What I do in my own place is only my business. unless you are my guest.

                            Just like the pregnant elephant said, "Give it a few years, and this too shall pass".

                            I am going to miss some of the fads, but you get the idea. Everything truffles. Then spice blends quickly followed by blackened everything. "BAM". Truffle oil and the BBQ explosion. Chardonnay and small batch bourbon. Parker and the rating of everything. Organic, locovor, and vegans.

                            I don't condemn a cook for going along with current trends. Chilean sea bass anyone? Grass fed beef? But I am normally in charge of where I go and always what I order. So while errors will occur when ordering, it is upon me to remember that in the future.

                            Cannot wait for the blue cheese on everything fad to go away.

                            3 Replies
                            1. re: INDIANRIVERFL
                              c oliver Oct 1, 2013 07:02 AM

                              I'm honestly not seeing blue cheese all that much. And I sure as heck hope that organic and local don't go away.

                              1. re: c oliver
                                hill food Oct 1, 2013 05:18 PM

                                yeah there are some things from every idiot trend that aren't idiotic and need to be kept around.

                                local sourcing = keep.

                                blue cheese on seafood = go far far away.

                                but mama don't take my salad cobb (wasn't that a song by Paul Simon?)

                                1. re: hill food
                                  c oliver Oct 1, 2013 06:21 PM

                                  I think that was "Kodachrome" (is that how to spell it?) :) But, god, yes, local is my new favesie thing.

                            2. 3MTA3 Sep 25, 2013 06:03 PM

                              Funny, my Dad liked blue cheese (whatever brand that my Mom bought in the 70's) on the infrequent steaks that we had, and I grew up liking also. But there are now as many different blues as there are chili recipes. Just might have to get a wedge this weekend....

                              1. westsidegal Sep 25, 2013 05:46 PM

                                opinionatedchef: i'm 100% with you on this.
                                add to it that i don't think ANY strong cheese belongs anywhere near seafood, meat, or poultry.
                                salads, yes.

                                oh btw, i LOVE veined cheeses of all sorts.
                                i LOVE stinky cheeses
                                i LOVE almost all cheeses that have character.
                                that said, NOT on meat, poultry, nor seafood.

                                1. HillJ Sep 25, 2013 05:36 PM

                                  Never cared for cheese on fish (even remove it from the McD's filet o fish) but I do like blue cheese butter on a big fat steak.

                                  Can't say I've had it on chicken and I don't enjoy wings with lots of gooey sauces.

                                  Both on top of and inside burgers and it was okay but didn't curl my toes.

                                  But I love slices of blue cheese with fresh, super cold, crisp celery stalks a great deal.

                                  Blues one of those cheeses where a little goes a long way, so I use a little.

                                  1. Veggo Sep 25, 2013 04:43 AM

                                    The filet mignon with blue cheese at Houston's restaurant in Dallas is delicious. I tried a version with stilton on my Weber and the stilton was overpowering. Blue cheese burgers on the Weber are hard to beat.

                                    1 Reply
                                    1. re: Veggo
                                      Ruth Lafler Sep 25, 2013 05:32 PM

                                      I ran across some single-slices of blue-veined jack cheese once, and they were amazing on burgers! Rich buy mild, and the thin slices kept the cheese from being overpowering.

                                    2. Infomaniac Sep 24, 2013 06:48 PM

                                      Blue Cheese like any other strong flavor is going to be a personal preference, so why be bothered or go into denial seeing something included in an entree that we don't think works to our liking.

                                      We might not order that entree, but someone who likes that flavor may order it, might possibly really enjoy the dish, think highly of the chef, and wouldn't see a lack of talent from the chef.

                                      Like our taste buds, and our indicators, they only work for us as individuals.

                                      Don't worry, you're not alone. There are others who share your thoughts, and others that don't No need to be horrified.

                                      I never thought I liked blue cheese/gorgonzola on pizza, and hamburgers until I tried it.

                                      I also like Blue Cheese mixed with wild mushrooms wrapped in phyllo dough triangles.

                                      2 Replies
                                      1. re: Infomaniac
                                        monkeyrotica Sep 25, 2013 03:19 AM

                                        There's also the issue of peoples' tastes evolving over time. Everyone has foods they loved when they were younger but probably loathe now, and versa visa. I used to love hoppy beers in college; can't stand them now. I've also read that for some, their olfactory and taste senses dull over time, so in order to taste anything, they need stronger, more pungent flavors/aromas. You'd have a hard time finding something stronger than gorgonzola.

                                        1. re: Infomaniac
                                          opinionatedchef Sep 25, 2013 06:39 PM

                                          You know what it is, Info? It's the Taste Nazi lurking inside me. Just like my belief that if the world population had not been seduced into craving cloyingly sweet desserts, we might have a world of wonderful bakeries(etc), my belief is that if chefs and eaters did not serve blue cheese on protein entrees, the level of dining would go up in the world.......

                                          But of course the sense-of-humor way to look at this- is that if blue cheese entrees went away, something as vile would rise up in Glory to take their revered place!! Marmite (on lobster), anyone? Natto (on foie gras?)

                                        2. GraydonCarter Sep 24, 2013 02:02 PM

                                          There is an English influence perhaps. Blue Stilton can flavor a cream of broccoli soup. As part of a Ploughman's Lunch it is served with crackers and bread. A blue cheese sauce is also drizzled over steak.

                                          In Italy blue cheese is melted into a risotto or over pasta.

                                          1. Gastronomos Sep 24, 2013 08:49 AM

                                            "I actually use its presence as an indicator of the talent, or lack thereof, of a chef..."

                                            yep. that's one good indicator. and there are others.

                                            I avoid the stuff as it's usually Danish blue cheese.... vile stuff...

                                            16 Replies
                                            1. re: Gastronomos
                                              fldhkybnva Sep 24, 2013 12:42 PM

                                              Wow, this is kind of of harsh, but to each his/her own opinion.

                                              1. re: Gastronomos
                                                opinionatedchef Sep 24, 2013 12:50 PM

                                                <yep. that's one good indicator. and there are others. >
                                                OT on my own topic, but is Grand Marnier w/ a seafood, meat or poultry entrée- also an indicator for you? If so, plse marry me. No really, what other indicators are yours?

                                                1. re: opinionatedchef
                                                  Gastronomos Sep 25, 2013 08:10 AM

                                                  From Chow :

                                                  "4. They cling to a belief that any one ingredient, such as bacon, truffle oil, or Sriracha, makes any dish better."
                                                  "Sriracha "red hipster sauce." Like hipsters, the belief that Siracha improves everything is about 40 percent true and 60 percent somebody tedious saying it."

                                                  "5. They don't salt their food. "As if that's such a virtue,"

                                                  8. Their kitchen has a dearth of local ingredients. "If a cook lives in an area with a great ingredient but has never cooked with it, I tend to wonder how they think about their food and cooking,"

                                                  9. They show a lack of discernment between different styles of the same ingredient, e.g., someone claims they "can't tell the difference" between full-fat yogurt and nonfat, or margarine and butter. "Not that there isn't a place for some of those products, but if you can't tell the difference, then I'd find your cooking abilities suspect,"

                                                  10. They make well-done steaks. Need we say more?

                                                  http://www.chow.com/food-news/84109/t...

                                                  1. re: Gastronomos
                                                    Ruth Lafler Sep 25, 2013 05:28 PM

                                                    Hey, you snipped the attribution to me from #9!

                                                    1. re: Ruth Lafler
                                                      Gastronomos Sep 25, 2013 05:56 PM

                                                      sorry, it's just snippets from the food news. nothing personal.

                                                      "Not that there isn't a place for some of those products, but if you can't tell the difference, then I'd find your cooking abilities suspect," says Ruth Lafler.

                                                      there. I attributed your quote to you. :-)

                                                      I'll add to my reply above that, if someone can't tell the difference between any blue cheese and Danish blue, that someone deserves to have a large portion of Danish blue cheese on a piece of fish served to them. Even if they call it "Gorgonzola" or anything else for that matter, it's Danish blue. And it's vile.

                                                      1. re: Gastronomos
                                                        ElsieDee Sep 25, 2013 06:13 PM

                                                        As someone who doesn't care for blue cheese (near as I can tell, at least - I do keep trying it), I'm certain that I'd have trouble telling "any blue cheese" from Danish blue. Could you point out the differences to me? (In the hopes that maybe I've just been trying Danish blue and that I might actually like other blues.)

                                                        1. re: ElsieDee
                                                          opinionatedchef Sep 25, 2013 08:07 PM

                                                          elsie, while some sophisticated blue cheese lovers may poo-poo this, i find that for many people, the best entree into the stronger cheeses is through the creamy fatty door. That's the door i went through and fwiw, I have never gone on to appreciate the other types of blue.) My favs, and i only eat them w/ crackers or bread or in salad, are:

                                                          saga blue U.S. mass produced
                                                          bleu d'auvergne Fr
                                                          forme d'ambert Fr.
                                                          Montbriac Fr.
                                                          Great Hill Blue (MA made, v.exp)

                                                          The first time i had blue cheese that i loved was 25 yrs ago in a salad with hazelnuts and a simple dijon vinaigrette (no herbs is important). When i make it at home, i cut little pieces of blue and press them around toasted hazelnuts, so i get the two flavors together.

                                                          1. re: opinionatedchef
                                                            ElsieDee Sep 26, 2013 10:19 AM

                                                            Ah, yes, I do love the creamy / fatty combination, opinionatedchef. I definitely lean toward brie and camembert. My mother used to make a Roquefort dressing that I liked, too, but only in very small amounts. Oh, and I like small amounts of cambozola, too. Otherwise, I seem to find blues to be overpowering in both flavor / pungency and they also - literally - hurt my tastebuds (they become inflamed).

                                                            Thank you for the suggestions - next time I'm at a cheese-purveying-place I shall look for them.

                                                          2. re: ElsieDee
                                                            Ruth Lafler Sep 26, 2013 10:05 AM

                                                            Cambazola makes a great "gateway" blue cheese.

                                                            Buttermilk Blue is a creamy, milk blue that's delicious and not very expensive. http://culturecheesemag.com/node/992

                                                            1. re: Ruth Lafler
                                                              fldhkybnva Sep 26, 2013 10:21 AM

                                                              I agree, the buttermilk blue cheese is quite milky and pretty mild. I actually rarely buy it because I like the more pungent flavor, but it'd be a nice pair for an entree

                                                              1. re: Ruth Lafler
                                                                t
                                                                teezeetoo Oct 6, 2013 08:48 AM

                                                                Buttermilk blue is my favorite for blue cheese salad dressing - it has a mild but assertive flavor, is reasonably priced, and for me it produces a soft but sturdy blue taste when mixed with other ingredients.

                                                            2. re: Gastronomos
                                                              opinionatedchef Sep 25, 2013 06:27 PM

                                                              HAAAA! thank you. i've been having a bum day and that laugh REAlly helped.(about deserving)

                                                              1. re: opinionatedchef
                                                                Gastronomos Sep 26, 2013 09:19 AM

                                                                well, since you are in the Boston area and I'm here on Long Island... would a marriage between two online Chowhounds, one an 'opinionatedchef' and the other 'Gastronomos', sharing a similar sense of humor and love of food and adventure work?

                                                                do we truly 'deserve' each other? Is our love for Great Hill Blue enough to cement this relationship?

                                                                Or would an 'opinionatedchef' and 'Gastronomos' differ over cream OR tomatoes in clam chowder???

                                                                1. re: Gastronomos
                                                                  Veggo Sep 26, 2013 09:23 AM

                                                                  St Agur should cement the bond.

                                                                  1. re: Veggo
                                                                    Gastronomos Oct 1, 2013 09:55 AM

                                                                    St Agur it is

                                                                  2. re: Gastronomos
                                                                    opinionatedchef Oct 6, 2013 11:00 AM

                                                                    :-}

                                                      2. viperlush Sep 24, 2013 08:47 AM

                                                        Nope. But them again I don't like blue cheese. One of the reasons that I dislike Oleana is the last time I went there the dish I ordered had a blue cheese like cheese in it. No where in the dish description was if mentioned. Way too overpowering. I couldn't eat it, and both BF and mom couldn't eat it (both love blue cheese).

                                                        1. biondanonima Sep 24, 2013 08:43 AM

                                                          I like it on burgers and steaks, as well as vegetable dishes that have some natural sweetness (it is fabulous on sweet potatoes, for instance). However, it most definitely does NOT belong on fish, pork or any other meat except maybe chicken (in very specific preparations).

                                                          4 Replies
                                                          1. re: biondanonima
                                                            a
                                                            Ariadanz Oct 1, 2013 03:44 AM

                                                            I think it was Bertucci's that had a dish for awhile of oven roasted beets with blue cheese crumbled on them after they came out of the oven, which made the blue cheese melt slightly. I believe it may have also had a touch of balsamic vinegar glaze. I ordered it compulsively while it was on the menu and would ignore almost everything else on the table to devour it. It was divine.

                                                            1. re: biondanonima
                                                              melpy Oct 1, 2013 09:44 AM

                                                              I had made roasted beets and Brussels sprouts last week and found that a small sprinkle of Gorgonzola was quite tasty.

                                                              1. re: melpy
                                                                hill food Oct 1, 2013 05:15 PM

                                                                I can see that. and maybe just like it. maybe a lot.

                                                                1. re: melpy
                                                                  c oliver Oct 1, 2013 06:19 PM

                                                                  I still struggle with Brussels sprouts but love the idea of roasted beets with Gorgonzola.

                                                              2. b
                                                                Bkeats Sep 24, 2013 07:22 AM

                                                                Hey, you're right to be horrified if that's your taste. But if this is something trendy, then the trendy will move on and those who were true from the beginning will stay with what they love. Reminds me that I'm in need of going to Spark's and ordering the steak fromage. If blue cheese on a steak is just something trendy, that trend has been going on since before I was born.

                                                                I've never seen bluecheese with seafood. That does give me a little shiver though. But then again, the thought of seafood and cheese generally makes me want to pass.

                                                                1. mrsbuffer Sep 24, 2013 05:25 AM

                                                                  The presence of blue cheese on my salad at Wendy's triggered a major tantrum (albeit after 7 hours of driving): "If I wanted mold on my F&^%$##%& salad I would have left it in the refrigerator for a month." Why do they do this? It adds nothing to the taste IMO it tastes like soap.

                                                                  1. j
                                                                    JosefK Sep 24, 2013 05:15 AM

                                                                    Another of the drawbacks with blue cheese on entrees to me is that it ruins the wine pairings. This is obviously not a concern to everybody, but being in the wine trade I do appreciate the opportunity to have a glass of wine to my entrees and the high umami content in blue cheese dumbs the fruit in the wine and brings out bitterness, especially in dry red wines. The only wines capable of pairing with this high umami content are wines with a high residual sugar level like Port or Sauternes and even though I love those styles of wine I would not have it to my entree. Of course you can mellow the clash by blending blue cheese with cream or other things, but that will just mellow the clash not take it away.

                                                                    2 Replies
                                                                    1. re: JosefK
                                                                      opinionatedchef Sep 24, 2013 12:47 PM

                                                                      <Of course you can mellow the clash by blending blue cheese with cream or other things, but that will just mellow the clash not take it away.>

                                                                      preCISEly. now you're twice as brilliant:- ).

                                                                      1. re: opinionatedchef
                                                                        j
                                                                        JosefK Sep 25, 2013 12:30 AM

                                                                        Opinioatedchef - you did show clear sight and brilliancy already from the start.

                                                                    2. monkeyrotica Sep 24, 2013 04:45 AM

                                                                      If I have bleu cheese on my grilled steak, I skip the salt. I also tend to pair the two with a really robust red, like a barolo or a barbaresco, but I know folks who think that's going too far. My wife thinks bleu cheese tastes like vomit which means more for me. I can appreciate how you think it would overpower the other flavors, but I think it's a matter of taste. Some folks want their food smothered in cilantro, which I think is disgusting, but more power to them.

                                                                      1. j
                                                                        JosefK Sep 24, 2013 02:24 AM

                                                                        You are correct. Blue cheese may be wonderful with a glass of sweet wine or possibly with some salad, but as you say does not belong in an entree.

                                                                        1 Reply
                                                                        1. re: JosefK
                                                                          opinionatedchef Sep 24, 2013 12:44 PM

                                                                          josef, I always knew you were brilliant! :-}

                                                                        2. hill food Sep 24, 2013 02:16 AM

                                                                          it's a trend that will pass. and is quite on it's way out IMHO now that certain chain corporate kitchens have picked up on it.

                                                                          maybe in a burger, but seafood? ugh, no thanks.

                                                                          I AM however considering working up a fennel root, apple, onion and blue cheese casserole... maybe pistachios play a role, maybe not.

                                                                          1. chris2269 Sep 24, 2013 12:29 AM

                                                                            Are you are asking if your taste is right?..it is yours...so yes. I love Blue Cheese : like your self mainly on salads. I also Like it in liberal amounts on burgers and with spicy chicken wings that breaks your rule not mine. Seafood would be a stretch. As far as steak I am a purist so no but that again is my taste.

                                                                            4 Replies
                                                                            1. re: chris2269
                                                                              melpy Sep 24, 2013 04:38 AM

                                                                              Burger ok. Chicken wings ok.
                                                                              Filet mignon with cabrales and brandy sauce with matchstick potatoes ok.

                                                                              Strip steak no
                                                                              Fish no
                                                                              Other chicken no

                                                                              1. re: melpy
                                                                                Ruth Lafler Sep 24, 2013 11:43 AM

                                                                                Yup. But it needs to be done with a light hand. One of the reasons it's good on chicken Buffalo wings is that the wings are highly seasoned and the blue cheese is diluted into a dressing. Chunks of pure blue cheese are too much when a smear would be just fine.

                                                                                Blue cheese with fish. No. Never.

                                                                                1. re: melpy
                                                                                  c oliver Sep 25, 2013 05:52 AM

                                                                                  You make a good point. A SAUCE that includes blue cheese is one thing. Just a glob of it on top of a piece of beef, no. I can't imagine it with chicken or fish.

                                                                                2. re: chris2269
                                                                                  fldhkybnva Sep 24, 2013 12:39 PM

                                                                                  I love blue cheese in salads, but I also enjoy it quite regularly on entrees - burgers, chicken, sandwiches, steak. I have never used it with seafood. When I use it on meats, it's very gently applied. If I order a burger coated in blue cheese I'm guaranteed to not like it but a light sprinkle is quite nice.

                                                                                3. DuchessNukem Sep 24, 2013 12:20 AM

                                                                                  No, not alone lol. I cringe when I see blue cheese on menu items because it's often applied so heavy-handedly.

                                                                                  Blue cheeses tend to have such strong, distinctive flavors and I do enjoy them, but in smaller amounts with a more neutral item such as greens or bread. I think that steak with blue cheese is just ridiculous, the flavors aren't complementary but they battle instead.

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