This is used as a savoury spread for nibblies or as a starter. You can spread it on warm toast (either dry or buttered), potato scones or oatcakes.
You should probably serve this with something healthy, like a green starter salad. Or, you could just grab a fork and eat the whole darn thing yourself straight out of the pan, it’s that good!
Bleu des Causses is a cow’s milk blue cheese. Inside, it is creamy but crumbly, with blue mould veins. It is is milder and less expensive than Roquefort cheese.
Very tasty fritters. These are also good even without the cheese in them! You may also wish to try other cheeses.
Half the people reading this recipe will be smacking their lips; the other half will have already recoiled in horror! Broccoli, blue cheese — you either love ’em or you hate ’em!
With its robust flavours, a slice of this quiche easily stands up as the main item on a plate of food. You can serve this quiche hot in the winter, or room temperature in the summer.
There are two easy parts to this recipe: a cheese pie, and some caramelized onions that go on top as a garnish.
The 16th of July is Blue Cheese Dressing Day, celebrating blue cheese dressing. If you are a blue cheese dressing fan, today is your day.
This is gorgeous. It’s not everyone’s cup of tea — chances are, if you don’t like strong tastes like horseradish with your beef, you’re not going to want blue cheese.
This one recipe makes both the main course and the side salad! Nice chewy French or Italian bread works well for this. Toast bread wouldn’t cut it.
Good on hot cooked veg such as asparagus, green beans, Brussel sprouts, etc.
For green beans, you can use whatever you call green beans: Runner Beans, Wax Beans, French Beans, Green Beans, etc.
Guler Blue Cheese was an attempt at making a Roquefort cheese in the United States. It was aged in caves, first in Washington State and then later in Oregon.
This is a great winter or fall salad because the mushrooms and blue cheese are hearty flavours, and the salad is served with a warm topping on it.
Roquefort Cheese © Denzil Green Roquefort Cheese is a blue cheese made from raw sheep’s milk curdled with calf rennet. The breed of sheep that the milk is taken from is called “Lacaune.” The wheels are 8 inches wide by 3 to 4 inches (7.5 x 10 cm) tall, and weigh 5 ½ to 6…
The 26th of July celebrates the day in 1925 when the name and definition of Roquefort cheese received legal protection, making it the first cheese in history ever to do so.
Chicken breasts are the default piece of chicken to serve these days. But let’s face it: they are often dry, boring and cheerless, served only because they are perceived as healthy.
This is a great vegetable side dish that dirties very few dishes during the prep!
Cheese lovers will adore the surprise inside these dumplings.
A rich, gutsy pasta dish.