Blue Cheese/ Gorgonzola/ Roquefort

[Surfah]

My favorite salad is one with farmer's greens, grilled tri-tip, walnuts, chickpeas, and gorgonzola. Roquefort is good, but a little strong to have on its own, and its consistency is better suited for bread.

Blue cheese is a great accompanying cheese; for snacking, I'm a bigger fan of the harder, nuttier cheeses like Comte, Cantal, and Gruyere.

I made a similar salad this summer. Had sweet red onions, dried apples, and cherry tomatoes though instead of chickpeas. I used a sweet berry dressing to go on top.

[KillerDog]

Recently made grilled beef tenderloin with blue cheese and a basalmic reduction for my sister and her husband. It was excellent. I love blue cheese but not by itself. I think it makes a great counterpoint to other delicious things.

[Donuthole]

I like blue moons, blue skies, blue bloods and blue eyes. I like bluebells, blue collars, and maybe even blue suede shoes, but I can't stand blue cheese.

I'm glad that says what it says, and not what I thought it said the first time I read it.

[CJF]

I'm glad that says what it says, and not what I thought it said the first time I read it.

Flash is also glad.

[il Padrino Ute]

Bleu cheese rocks.

[USUC]

Not sure if I've technically ever had blue cheese that isn't in dressing form. I'm not a fan of blue cheese dressing unless it is used as a dipping sauce for hot wings. There is almost no finer duo in the food world.

[Chachi]

For those that don't like bleu cheese, is it the idea or the taste that gets you?

not necessarily the smell. it's the taste/texture. for me, it's like eating miracle whip. just can't do it. however, I am willing to try it other than just a dressing.