How Do You Eat Blue Cheese?

Blue cheese is the answer whether you’re throwing a party at your house with your closest friends and family or seeking for new and inventive ways to incorporate cheese into your weekly dinner plans. It adds a lot of flavor and is one of the most versatile cheeses you’ll find – crumble it, spread it, or melt it on a cheeseboard.

1. Crumble and Melt on Top of a Burger: Crumble and melt blue cheese on top of a burger is one of the most popular and tasty methods to consume it. Our Moody Blue Slider, produced with our delicately smoked Moody Blue ingredients, is one of our favorite burger recipes.

2. Make a Dip: Another simple way to use blue cheese is to make a cheesy dip with it! This Pear & Buttermilk Blue Dip combines our Original Buttermilk Blue cheese with five additional easy ingredients to make a crowd-pleasing dip.

3. Make a Dessert: Blue cheese isn’t the first ingredient that comes to mind when thinking of desserts or sweet canapés, but its acidic and savory flavor complements a wide range of sweet foods. Puff Pastry Bites with Blue Cheese, Bacon, and Candied Pecans are a great example!

4. Melt in a Grilled Cheese: In a grilled cheese, any cheese can be melted. Yes, even the color blue! This Buttermilk Blue Melt, created with our Buttermilk Blue cheese, zucchini, and tomatoes, is a fresh take on an old favorite.

5. Add to a Salad: Blue cheese’s creamy flavor and texture are ideal on top of fresh, crispy greens. The blue cheese in this Chicken BLT Salad adds smoothness to the classic bacon, lettuce, and tomato combination.

What is the best way to eat blue cheese?

First, make sure your guests like blue cheese before serving it; it’s one of those things that people either love or detest. If someone is unsure or wants to give it a try, a mild type could be a good place to start. Ask your local cheese shop for a recommendation because there are many to choose from. Here are some of the things you can do with it once you’ve opted to use it.

  • Serve it plain — this is one of the nicest ways to eat it – with salty crackers, fresh figs, roasted almonds, and jam or marmalade, perhaps. Rosehip, fig, pear, and quince are all excellent marmalades to serve with the cheese. Also, a sweet vinegar or pickled fruits, as well as wine, can be used.
  • Dips – Vegetables and a blue cheese dip are a classic combo for all kinds of dipping.
  • On a burger — I recently prepared a burger with fried onions and melted blue cheese, and let’s just say that wasn’t the last time.
  • Salads – crumbled in salads, it goes well with just about every salad; try it with bacon, endives, romaine lettuce, and leeks.
  • Gravy – Try incorporating blue cheese into your next gravy, especially if you’re serving game like deer or something similar, but it also works well with beef.

Can you eat blue cheese Raw?

Yes, blue cheese is very safe to consume. The acidity, salt, and wetness of the cheese prevent the mold from creating toxins, even if it is grown by mold that could otherwise generate them.

Blue cheese is a nutrient-dense food. At the same time, it’s a high-fat, high-salt, and high-cholesterol food. Blue cheese, like any other dairy product, should be consumed in moderation.

Salads, burgers, pizzas, and pasta all benefit from the addition of blue cheese. It’s very good with sweeter foods (since it balances the sweetness out with its saltiness and tanginess).

What is your favorite type of blue cheese? Leave a comment below to let me—and the rest of the readers of this post—know.

What foods go well with blue cheese?

While many of you were enjoying a box of chocolate over the weekend, I was relaxing at home with a “deluxe” cheese plate and couldn’t have been happier. While I appreciate a classic cheddar, summer sausage, and cracker sandwich, I also enjoy experimenting with other flavors such as blue and Gorgonzola cheeses. Yes, some of my favorite cheeses are the’stinky’ ones.

Let’s start with some background information on these blue-veined cheeses. Blue cheese is known for being sharp, salty, and flavorful. Blue cheeses are matured for at least 60 days to achieve a strong flavor profile. Gorgonzola is a milder blue cheese than brie. It’s matured for at least 90 days to give it a softer, creamier texture and more earthy flavors.

Red or sparkling wine work nicely with blue cheese. It also goes nicely with apricots or raisins, as well as fresh figs and pears. Blue cheeses go good with whole grain crackers and almonds, too. It’s best served with beef, ideally steak, if you’re seeking for a meat pairing.

Because Gorgonzola is earthier, I prefer to mix it with milder flavors. It still goes nicely with red or sparkling wines, but I’d opt with dried cranberries or fresh green apples for dried fruit. Gorgonzola is also delicious with crusty bread and hazelnuts.

Can I Melt blue cheese?

Blue cheese melts fast and completely due to its soft texture, especially when served over heated spaghetti. Blue cheeses all have a strong salty flavor.

Is blue cheese expensive?

To find out, I went online to Kroger and checked up the pricing ($/lb) of ten different brands of blue cheese. Then I compared the average retail price of American cheese and cheddar cheese in the United States to the average retail price of blue cheese from my sample.

Blue cheese costs $17.29 per pound on average, compared to $3.91 per pound for American cheese and $5.32 per pound for cheddar cheese.

Blue cheese is 3.2 times the price of the average cheddar cheese and 4.4 times the price of the average American cheese available in supermarkets.

How does blue cheese taste like?

Bleuchâtel is a very old cheese that dates back to the sixth century in France. It has a mushroomy flavor and comes in a dry, white edible rind, similar to Camembert. The smell is particularly intense, and the texture is creamy, velvety, and salty. If you enjoy the flavor of blue cheese, this is the cheese for you.

Bleuchâtel has noble blood and a tender heart, making it a true joy with a powerful and refined personality. It dresses up your most gorgeous salads, tempts you with dessert, and knows how to spice up traditional sauces like no one else. Its shape is also lovely, as it is generally marketed in heart-shaped forms.

Bleuchâtel quickly rose to prominence in the world of blue-veined cheeses. It has lured the most delicate palates with its gentle heart and creamy texture, often known as Swiss blue. This delicacy puts itself on cheese recipes, where its rich and delicate flavor provides a difficulty.

Blue cheeses have a unique flavor that is extremely exciting. They have a spicy, slightly salty flavor to them, but not the spiciness of red pepper. If you’re not sure how blue mold tastes, try mixing it with cream first. A cream sauce will soften the blue cheese’s strong flavor and make it more tolerable at first. It can also be used to make a dipping sauce to serve with meat.

Wines and blue cheese go well together. Stilton from the United Kingdom pairs nicely with black wines, while Roquefort from France is frequently served with sweet dessert wines. Honey and Italian gorgonzola are seen to be a ‘perfect match.’

Is blue cheese stinky?

You might be thinking right now, based on the title of this piece “What are you talking about? There isn’t much of a difference; blue cheese stinks!” In certain ways, you’re correct: blue cheeses have their own distinct scents, which are sometimes described as smelly, pungent, funky, or even just plain weird “Poor.” The key is in the wording, since while a blue cheese can be any of those qualities, it isn’t officially a’stinky’ cheese, which is its own, distinct category in the cheese world.

So, what exactly is a stinky cheese?

Stinky cheeses are those that have been smear-ripened or have had their rinds washed, and it is the smearing or washing process that causes the infamous stench associated with this category.

(And when we say, we mean it.) “Stinky cheeses are SMELLY, PUNGENT, and/or FUNKY, whereas blue cheeses are SMELLY, PUNGENT, and/or FUNKY.

When a cheese is smear-ripened or has its rind washed during affinage, molds that normally grow and develop on the outside of the cheese are inhibited, while bacteria thrive, most notably one strain called Brevibacterium linens (B. linens), and it is these organisms that give the cheese its distinctive odor.

The French Raclette, Italian Taleggio, and the King of Stink: Limburger are all well-known representatives of this genre.

Oma by the Von Trapp Farmstead, the Washed Rind Wheel by Twig Farm, and Reading by Springbrook Farm are just a few of the amazing locally manufactured selections offered.

Cheesemakers generate smelly cheese by either adding bacteria to the milk before it turns into cheese, putting bacteria over the forming rind of the cheese, or washing the aging cheese with a solution on a regular basis.

(Don’t worry, we’re not discussing soap and water!)

Cheesemakers damp the rind with saline saltwater, beer, wine, cider, or brandy to create a breeding environment for those delicious, scented bacteria.)

If the affinage environment is humid and chilly enough, and the cheese chemistry is just right, the bacteria are not only favored, but they thrive!

And if you have a lot of bacteria, you’re going to stink.

At this point, we believe it’s important to note out that many of these cheeses don’t taste as pungent as they smell; instead, smelly cheeses often have a buttery, salty flavor with a hint of zing.

Of course, a stinky cheese can have a flavor that matches its odor, and phrases like “Meaty” is a term that gets thrown around a lot, but if it’s too much for you, remember that you can nearly always remove the rind—and thus the source of the stench—before eating.

Furthermore, the stink in Gruyère and many other Alpine-style cheeses is very moderate, as the bacteria is picked up exclusively from the cheese’s aging area or cave, making it far less pungent.

Want to find these stinky cheeses (or stay away from them, as the case may be)?

The presence of an orange, pink, or red rind is a telltale sign, and we’re not talking about the vivid orange coat that comes from annatto, as seen on American Muenster!

A consistent, often sticky or tacky-feeling rind with a lovely warm tone is what we’re talking about.

If you’re not sure, pick up the cheese you’re considering and take a whiff; most stinky cheeses’ odour will be detectable through the packaging, though not always.

(Some milder stinky cheeses, such as Raclette, don’t usually pass the smell test.)

And if you’re still unsure, just ask us, and don’t be afraid to be surprised: you might just discover a new favorite!

Why blue cheese is bad for you?

Food poisoning can be caused by eating spoiled blue cheese, and symptoms include nausea, vomiting, diarrhea, and stomach cramps ( 5 , 6 ). Mycotoxins are poisonous substances produced by mold that can decrease immunological function, cause digestive irritation, and potentially contribute to cancer ( 1 ).