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I'll have a bleu Christmas (and New Years, and possibly Valentine's Day...).
December 28, 2011 3:04 AM   Subscribe

I have been gifted a pound of (Wisconsin) Roquefort. I live alone.

It's so incredibly pungent and rich that it's almost too much for cracker-eating (I can only get through a few at a time before filling up). What are your favorite, tried and true* recipes/uses for an unusually rich and strong bleu?

*I do know how to do searches on epicurious.com, allrecipes.com, etc., but would like pointers towards uses you can personally recommend. Also, I am not a vegetarian, but I do not have access to a grill at this time for steaks, etc.
posted by availablelight to Food & Drink (18 answers total) 7 users marked this as a favorite
 
Egg white souffle with blue cheese?

I haven't tried this specific recipe but have tried egg white souffles in general and like them made with strong cheeses, and I'd trust Ina Garten. This and a spinach salad with some more cheese on it and a strong red wine would be great.
posted by A Terrible Llama at 3:09 AM on December 28, 2011 [1 favorite]


Actually, if you didn't want to face the whole souffle thing you could closely approximate the whole deal with an omelet.
posted by A Terrible Llama at 3:09 AM on December 28, 2011


If you did just want to enjoy it on crackers, you could portion it up and freeze it.
posted by pompomtom at 3:11 AM on December 28, 2011 [4 favorites]


It'll freeze okay. It'll also mix alright in a fresh tomato sauce (diced tomato, onion, garlic, basil), is GREAT broiled on a buttered baguette, crumbled into a salad with something tart (dried cherry/cranberry), as a component of a stuffing sort of thing (whether an actual stuffing - again, try dried cherries with crouton&chicken stock), baked in a stuffed tomato, added to a risotto at the end, crumbled on a pizza (pre- or post- baking), and probably in another eighty dozen uses I'm not thinking about right now because I'm fixated on a pound of bleu cheese that should be in my refrigerator.
posted by GamblingBlues at 3:17 AM on December 28, 2011 [3 favorites]


I have an excellent family recipe that will use 6 ounces of it, and it freezes well.

Party Cheese Ball
16 oz. cream cheese
6 oz. blue cheese
chunk of cheddar cheese, shredded
1/4 c. mayonnaise
4 drops Tabasco sauce
2 tsp. minced onion
1 tsp. garlic salt
chopped pecans for rolling onto cheese ball

Cream together softened cheeses, add remaining ingredients except pecans. If too stiff to combine, add more mayonnaise. Roll in chopped pecans, wrap in plastic wrap, and chill.
posted by Houstonian at 3:20 AM on December 28, 2011 [2 favorites]


Have it on a baked potato (or better, sweet potato) with crumbled bacon.

Have it with steak (cooked in a frying pan, I never even heard of doing steak under the grill)

Make home made mayonnaise and mix it in. Use as dip or dressing depending on thickness.

Make toast, put a sharp flavour of jam on toast. Put blue cheese on top and melt under grill.
posted by emilyw at 3:26 AM on December 28, 2011 [1 favorite]


You can eat red meat and drop a slice of roquefort on top of it when you get it out of the pan. The most important I think : get some French bread, uncork a fine bottle of red wine, and enjoy the taste of the cheese. In Saint-Affrique (a town near Roquefort) there's a restaurant where you can taste more that ten different Roquefort in a row. We eat a little buuter on the bread at the same time. Roquefort is not Bleu (Bleu is made out of Cow's milk, Roquefort out of sheep's milk).
posted by nicolin at 3:28 AM on December 28, 2011 [3 favorites]


Roquefort is not Bleu (Bleu is made out of Cow's milk, Roquefort out of sheep's milk).

Thanks for this (and the tip about buttering). I had no idea.
posted by availablelight at 3:30 AM on December 28, 2011


My cousin makes a crazy pasta dish that is basically equal quantities of wine and blue cheese simmered until they turn into a creamy sauce. Then he pours it over tortellini or similar. If your Roquefort is especially strong you might want more wine than cheese.
posted by lollusc at 3:42 AM on December 28, 2011 [1 favorite]


Mash with some salt, pepper, and some sour cream. Then thin the mixture with milk till it reaches the desired consistency for a gorgeous Bleu Cheese dressing. Serve with celery, on top of salads, baked potatoes, etc. (Note: This will keep for a few days in the fridge, but won't have the shelf life of a commercial dressing.)

As for getting through a pound of cheese by yourself, I'd try freezing half of it, and spoil yourself with the rest while it's fresh. Keep in mind that freezing may alter the texture a bit, but it should taste OK if wrapped well and stored in a freezer bag. You can divide it into portions that seem appropriate for future recipes.
posted by amusebuche at 4:07 AM on December 28, 2011


Just remember to leave it on the counter for a few hours after removing from fridge or freezer to bring to "just rightness" for best cheese eating.
posted by infini at 4:48 AM on December 28, 2011


Bacon Roquefort and Apple Pie.

I bought my wife the book this is from for Christmas. I have not had this yet, but the page I originally saw it on said it was amazing.
posted by bondcliff at 5:45 AM on December 28, 2011 [1 favorite]


Although Roquefort isn't technically a bleu in French (it is in English, called a "sheep milk blue cheese"), you can use it as one in recipes that call for it, no worries.

Recently I saw this one posted by a friend, who's tried it and says it's as delicious as it sounds. (She runs a café, so though I haven't had time to try it myself, I trust her judgement!)

Buffalo Chicken Rolls
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup hot sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray

Blue cheese dressing, for serving (you could make your own, or just put the cheese straight on top, no dressing needed :) )

Preheat oven to 400°F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
posted by fraula at 7:26 AM on December 28, 2011 [1 favorite]


Ugh, don't freeze it. Never freeze fine cheese and only freeze government cheese if you're planning to melt it afterwords. You'll never be able to eat it plain again; the texture will be ruined. Cheese is alive, freezing really kills it.

A pound isn't really that much. Are you sure you can't eat it all? Cheese will last a long time in the fridge when stored properly: wrap it in parchment or wax paper, then loosely wrap it in plastic wrap. If the smell is still permeating your fridge, put the package in a plastic Glad sandwich box or something. If the edges get a little crusty just cut them off.

If it's really too much, give a couple friends a quarter pound each. Or get a nice brie and piece of Comté, a few bottles of red wine, and a baguette and have a little party.
posted by CheeseLouise at 7:30 AM on December 28, 2011 [1 favorite]


I am a cheesemonger but IANYCM. I cannot recommend these cookies enough- Rosemary Blue Cheese Icebox Cookies. I made them for a cookie exchange and they were such a hit. They're the perfect mix of savory and sweet. Plus, they'll use up enough of your cheese that you won't feel overwhelmed by snacking on the amount you have left!
posted by jaksemas at 7:42 AM on December 28, 2011 [4 favorites]


I've made these Roquefort Pinwheels several times and they are super easy and generally a crowd pleaser.
posted by motherly corn at 8:47 AM on December 28, 2011


I've used Roquefort for this delicious blue cheese dressing recipe. Goes well with rucola (a.k.a. arugula or rocket), cherry tomatoes, and a bloody steak.
posted by neushoorn at 9:07 AM on December 28, 2011 [1 favorite]


Roquefort quiche. I'm unable to do much more than make a suggestion right now, but I make Julia Child 's whenever I have the Roquefort and the opportunity.
posted by tully_monster at 2:34 PM on December 28, 2011


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