It was always going to be hard to follow March’s home-made cheese spectacular. I thought about taking advantage of today’s date and asking fellow bloggers to perhaps milk a pet for cheese-making purposes or cook up a dish specifically with Casu Marzu (more popularly known as Sardinian Maggot’s Cheese). But in the end I decided to plump for something more inclusive – because everyone loves blue cheese, right?
Lovely, lovely blue cheese. Whether it’s a subtle number, faintly streaked like carrara marble or a full-on peacock’s tail of a cheese, flamboyant with blues and greens and nasty bits of red, I will happily gobble it down. It works with everything from soup to salads, breads to buns, and chocolate to chips (okay, I may have made the chips bit up for the sake of alliteration). So, fellow bloggers, pick yourself a blue cheese and fly with it.
Apologies to Food Day-Dreaming and any other blue cheese-haters. You knew this day would come. Think of it as your opportunity to start with a gateway blue – a creamy Cambozola or an oozy Cotehill Blue, perhaps a Gorgonzola Dolce. Go on, I promise you, you won’t regret it and before you know it you’ll be seeking out the salty hit of a Lanark Blue or a Roquefort.
Alas, there’s no prize this month because I’m too stingy and disorganised I couldn’t bear having to choose between all the recipes. But as ever I hope you’ll all rise to the challenge with some amazing creations.
Want to take part in April’s Cheese, Please! Recipe Blog Challenge? Check out the full rules here.
Write a recipe post using the featured cheese of the month and post it on your blog.
A link to these rules and the Cheese, Please! button (code below) should be included in your post.
You can tweet the link to me @fromhomage or email it to fromagehomage@yahoo.co.uk then I will pick it up and post a link on this page.
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Entries so far:
Sautéed Mushrooms with Garlic and Melted Stilton
Stuffed Chicken Breasts
Stilton, Rosemary and Walnut Shortbread
Perl Las, Mushroom and Wild Leek Quiche
Yorkshire Blue Scones
Mushroom and Cornish Blue Cheese Tart
Caramelised Pear and Blue Cheese Crostini
Fig and Blue Cheese Parcels
Baked Figs and Blue Cheese
Beef, Beer and Blue Cheese Pie
Fromage Homage 
Oh gosh, I hate blue cheese, but people have been telling me that I should give it a go. Given my recent conversion from avocado hater to lover, I guess I should take the plunge. This challenge may be the shove I need . . .
Start with a gentle one…or do something that transforms it into something edible 😉
I’m thinking I may try a little bit of Gorgonzola on a pizza as I can mix it in with plenty of mozzarella. And tomato. And various other things!
Try Oxford Blue on a mushroom pizza and you’ll never look back, it’ll change your life. Or because you’ve joined us avocado lovers you could try a sandwich of bacon, avocado and blue cheese that’s also pretty delicious. When I tried Blue Monday for the first time I thought of it as an introductory blue. It’s quite creamy and the blue is more gentle than something like stilton.
Ah, that’s interesting; I’m currently cooking something up with mushrooms and Perl Las, a lovely Welsh blue cheese. I tried Beauvale the other day which is so creamy and mild, you can hardly taste the blue at all (which is not a good thing in my book ;))
Thank for the suggestions! I’m thinking that this weekend will be blue cheese weekend so will have a look for Oxford Blue. I’m not sure I am ready for the avocado / blue cheese combo just yet!
I quite liked the Beauvale I tried. It was rich and creamy although not outstanding like Oxford Blue which is definitely more blue. Not tried Perl Las
I´m really a blue cheese fan, but the better the weather gets, the less urgent is my craving for it – but this month´s challenge might change that for a while!
Yes, blue cheese is more of a winter craving but perhaps one of the creamier ones?
I would love to take part in the challenge but just don’t think I have the time, sadly, but this month’s challenge did remind me of this pate I really wanted to try: Port and Stilton! http://www.theguardian.com/lifeandstyle/2014/feb/01/vegetarian-pate-leek-and-goats-cheese-tart-recipe-get-togethers
Mmmm…that does look good 🙂
Just came across this a link to this website which sells kits for making Mexican, Feta and goat’s cheese and thought of you! http://www.williams-sonoma.com/products/cheese-making-kit-queso-fresco
Ooh, thank you. Haven’t tried a kit before but perhaps that’s where I’m going wrong!
Ha! There is a lot to be said for ‘winging it’ as you could come up with a completely new cheese.
You know, I’m intrigued by the maggot cheese… And the difficulty is blue cheese never hangs around long enough to be made into food!
Oh look! Ottolenghi is also saying “cheese please”! http://www.theguardian.com/lifeandstyle/2014/apr/04/paneer-recipes-yotam-ottolenghi-paratha
I should sue him 😉
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I’ve made a couple of blue cheese dishes – a gorgonzola mac and cheese, stilton and mushroom canapes, and a mild blue cheese risotto. Alas, I haven’t taken any photos, so won’t be posting anything before we go on holidays. Sorry, maybe next time!
Don’t close early please and thank you, despite the subject of this month’s challenge, I have a recipe for you!! 😉
Wow, well done, hope it wasn’t too traumatic for you 😉 Don’t think you’re alone in your horror of blue cheese – hardly anyone has shared anything this month!
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Thank you for the round up. The blues are the best!