What am I going to do with this huge chunk of blue cheese?

Question

I have got to get through this lovely, hard, extra-mouldy, rich and creamy cheese before it goes bad, and I have a lot of it! Salads are great with it but I think it needs to be used in cooking now.
Thanks!

Answer 1

Heat some cream until it starts to thicken a little and season with salt, fresh pepper, and a pinch of nutmeg. Crumble in a little of the cheese and stir until it melts. Serve over pasta and top with chicken breast strips. Some peas or spinach might be good in there too if they fit your liking.

Answer 2

Blue cheese will last a long time in the fridge (6 months or more) if wrapped in good saran wrap or in anything else that will keep the air out as long as it stays as the chunk. It deteriorates more quickly if it's already been crumbled.

Besides the other ideas that others have answered, a sandwich that our family has always enjoyed is cold sliced roast beef (leftover pot roast or eye of round or deli), thick slice of the blue cheese and a thick slice of red onion on a good rye or pumpernickel bread. It doesn't even need any condiment, but add your choice of mayo/Miracle Whip if you want!

Another item we've also enjoyed is take roughly equal amounts of blue cheese and butter, cream them together and stuff celery stalks. Sprinkle with paprika for color and a little added taste. Yum! We always have this on Thanksgibing afternoon while we're waiting for the turkey to finish cooking. It's high in calories, etc., but we're already eating more than we should on Thanksgiving, so why not go for it with this delicious stuffed celery!?!

Answer 3

Blue Cheese Stuffed Pork Loin Chops

2 thick boneless pork chops (also known as mignonettes)
2-4 tablespoons blue cheese
1 tablespoon olive oil
2 cloves garlic
1/4 teaspoon dried thyme, to taste
salt and pepper, to taste
1/2 cup dry white wine


With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
Use as much of the cheese as is necessary to fill the pocket.
Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
Heat olive oil in a saute pan.
Make several slices through the garlic yet keeping each clove intact.
Fry in the oil till brown but not burned, then remove from pan.
Season chops with salt, pepper, and thyme.
Brown the chops in the oil on each side.
The cheese will probably begin to melt and leak from the chop, but don't worry about this.
When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
Remove them from pan directly to dinner plate.
Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
This should only take a moment.
Serve sauce over the chops immediately, and enjoy.

Answer 4

Blue Cheese Dip Recipe

Serve this blue cheese dip with vegetable dippers, crackers, or use it to top baked potatoes.
INGREDIENTS:

* 2 cups sour cream, 16 ounces
* 1 1/2 cups mayonnaise
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper
* 4 ounces crumbled blue cheese

PREPARATION:
Combine sour cream, mayonnaise, salt and white pepper; stir well. Add blue cheese; stir gently. Chill blue cheese dip for at least 1 hour. Serve with assorted vegetables, crackers, or as a topping for baked potatoes.
Makes about 3 1/2 cups of blue cheese dip.

Answer 5

Blue Cheese Dressing

3/4 cup sour cream
1/2 tsp dry mustard
1/2 tsp black pepper
1/2 tsp salt, scant
1/3 tsp garlic powder, scant
1 tbsp Worcestershire sauce
1 1/3 cups mayonnaise
4 oz bleu cheese

Blend all ingredients, except mayonnaise and blue cheese at low speed for 2 minutes. Add mayonnaise and blend 1/2 minute at low speed, then blend 2 minutes at med speed. Crumble and add bleu cheese; blend at low speed no longer than 4 minutes.

Also, here is a link to a few other Bleu Cheese recipes:
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=bleu+cheese

Answer 6

Make cheese burgers out of it. you can do this two ways. make two very thin burger patties and sandwhich blue cheese between them so that its completely hidden inside or just mix the cheese in chuncks into the ground burger, form the patty and grill as usual. you can stuff chicken breast with it and you could always try a bluecheese fondue. I hope some of that helps

Answer 7

Cobb Salad is always good. Also, enjoy with some onions pickled in Balsamico on Carr's Table Water biscuits. There is always Swiss Fondue too. Enjoy! {:-)

Answer 8

Take slices of cooked chicken breast and some shitaki mushroom and with the blue cheese role them up in ice burg lettuce leaves. Enjoy you can also use shredded roast beef wit sliced roma tomatos, mmmmmm mmmmm........

Answer 9

Store in sealed Tupperware or similar container and it can last for a long time. No need to hurry....eat it slowly and savor the cheese

Answer 10

I melt it over a nice juicy steak, then drizzle it with a reduction of balsamic vinegar, honey and olive oil. It's so yummy!