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

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
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?

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  1. 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.

    1. 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

        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

          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

            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

            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. 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. 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

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

              2. 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. 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

                    <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

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

                  2. 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. 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. 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

                          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

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

                            1. re: melpy

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

                              1. re: melpy

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

                            2. 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. "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

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

                                  1. re: Gastronomos

                                    <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

                                      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?


                                      1. re: Gastronomos

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

                                        1. re: Ruth Lafler

                                          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

                                            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

                                              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

                                                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

                                                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

                                                  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

                                                    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

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

                                                  1. re: opinionatedchef

                                                    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???

                                          2. 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 Reply
                                            1. re: GraydonCarter

                                              In Italy, graydon, REAlly? Not a sweet gorgonzola, but a blue cheese? gosh , this would surprise me.

                                            2. 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

                                                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

                                                  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. 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

                                                    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. 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. 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. 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. 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

                                                            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

                                                              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

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

                                                          2. 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

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


                                                              she's right.

                                                            2. I do not eat any thing that contains blue cheese

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

                                                                1. 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.

                                                                  20 Replies
                                                                  1. re: hotoynoodle

                                                                    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: opinionatedchef

                                                                        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

                                                                      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

                                                                        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

                                                                          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

                                                                        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

                                                                          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

                                                                          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

                                                                            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: hotoynoodle

                                                                              h,in case you missed my post above:

                                                                              <Lobster Cobb Salad
                                                                              Lobster, Haricots Vert, Avocado, Bacon, Tomato, Farm Egg and Bayley-Hazen Blue Cheese 18>
                                                                              being served at the new Artistry on the Green,

                                                                              There you go, H; knock your socks off.

                                                                              1. re: opinionatedchef

                                                                                sounds like standard cobb ingredients but with lobster. and you could ask the kitchen to omit the cheese easily.

                                                                                8 months later? still sticking with "most" or "many" chefs?

                                                                                1. re: hotoynoodle

                                                                                  it's interesting that you somehow feel it's o.k. to introduce your own rules when posting on another person's thread.>> Who said one couldn't add to an old thread? I thought that was par for the course on CH.

                                                                                  Similarly, you challenged me to provide support for my thread topic, that 'most' or 'many' chefs put blue cheese on some entrees, but then you added the caveat 'other than on steak or hamburgers'...Yet that is YOUR caveat, not mine. So yes, i am sticking with the original premise of this thread when I created it. And, as I just ran across the barfable 'lobster w/ blue cheese' dish, i posted it here. Makes sense to me.

                                                                                  1. re: opinionatedchef

                                                                                    you have yet to name more than a couple of dishes. how is that most chefs? go ahead and include whatever the hell you want.

                                                                                    i brought up the timeline only because in 8 months you have only found one more dish since your op.

                                                                                    perhaps we have differing definitions of 'most'?

                                                                                    1. re: hotoynoodle

                                                                                      aw come on hn, i didn't even reMEMber this thread til i ran across that dish in a new menu i saw! And my experience is as i stated; i see blue cheese on entree menus everywhere, more numerously on steaks and burgers and all things beef, but also on seafood, poultry etc. But i am not beholden to you or anyone -to come up with an Approved List. We are not 5 year olds, wagging fingers and commanding, "Prove it!"
                                                                                      You don't believe what I believe? No worries.

                                                                                      1. re: opinionatedchef

                                                                                        'We are not 5 year olds, wagging fingers and commanding, "Prove it!"

                                                                                        You must not have been on CH for long :-D

                                                                                        1. re: linguafood

                                                                                          thx lingua - as quite often that's exactly what we are.

                                                                                        2. re: opinionatedchef

                                                                                          we both eat out often. you insist on using the adjective "many", which should mean you'd have a ready and disgusting collection of unfathomable (to you) menu items befouled with bleu cheese.

                                                                                          was there something at sycmamore? thwaite's? ribelle?

                                                                              2. re: opinionatedchef

                                                                                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. 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. re: Gastronomos

                                                                                  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

                                                                                      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.

                                                                                  1. 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

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

                                                                                      1. re: hotoynoodle

                                                                                        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. I just spotted this and almost had an accident on my keyboard. A new 'spiffy' le Bernardin- staged chef at a new Boston area resnt:

                                                                                      Lobster Cobb Salad
                                                                                      Lobster, Haricots Vert, Avocado, Bacon, Tomato, Farm Egg and Bayley-Hazen Blue Cheese 18

                                                                                      On that alone, I say, Take him out and far far away......
                                                                                      (I know I'm sounding like the worst of CHs' smarmies, but then, maybe he knows he's asking for it- Lobster and Blue Cheese. In Boston ? Or maybe he knows something that I don't......

                                                                                      1 Reply
                                                                                      1. re: opinionatedchef

                                                                                        Half of the people living in Boston are not originally from Boston. Serve it to the Cambridge crowd no problem.

                                                                                      2. OMG! This spotted today in Boston!:

                                                                                        Striped Bass with Creamy Blue Cheese, Corn, Cherry Tomato Vinaigrette
                                                                                        by Chef David Nevins, Local 149 and The Biltmore