As Halloween draws near there is a chill in the air. In most parts of the country, farmers markets are wrapping up for the year. The pace of life slows down, if only slightly. Here in Colorado, we’ve already built a fire in the fireplace a couple of times. Our cooking is slower and we seek depth of flavor in food to satisfy our growing appetites. The ingredient of the week is inspired by Halloween- some might call it strange, weird, or even a little scary. Oh, and you eat it alive. This week at la domestique is dedicated to blue cheese.
Best enjoyed in the cooler months of the year, blue cheese can have a bracingly strong flavor accompanied by a freakishly pungent aroma. Eerie blue-green colored veins permeate the creamy flesh. It’s not everyone’s cup of tea. Most of the time blue cheese is used in fall salads with nuts and bitter greens, or as part of a cheese plate. However, if you’ve written blue cheese off because you’re not into the texture/appearance, you might want to reconsider. This week at la domestique we’ll explore all the ways to cook with blue cheese. Tomorrow is 10 Ways Tuesday and I’ll have plenty of creative ideas for using blue cheese in hearty autumn cooking. Look for inspiring recipes that will change the way you see this fungus filled food. Understand the science behind the cheese in storyboard Thursday. We’ll look at the best flavors and wines to pair with blue cheese. I’m excited to cook in the moment with you here at LaDomestique.com. When it comes to blue cheese, there’s nothing to be afraid of.
Do you have a favorite blue cheese? Let me know in the comments section. Click Here.
Very clever writing about the scary cheese 😉
Thanks, sis!
I have to admit I’m not a big fan. I’ll eat it hidden in my salad, but I never buy it. Excited to see your ideas and recipes for blue cheese. Maybe I’ll have a change of heart! Also I loved reading your interview 🙂
I hope you find some inspiration this week…thanks for mentioning my interview at prana and pie.
Agreed- beautiful writing about a scarily powerful flavour. My favourite; it’s got to be Roquefort (possibly because Australia only recently allowed the import of unpasteurized cheeses )
Tori,
Thanks! I’m going to have to look through your arcives for inspiration as I’m sure you’ve written on this topic before. 🙂
What a great ingredient to choose! I happen to love blue cheese (and all other sorts of cheeses, really) but have shied away from cooking with it. Looking forward to your recipes.
Thanks, Sara! Congrats on taking part in Unique LA holiday show with your beautiful cookies!
Oooooh. So many to love. Domestic would have to be Maytag Blue. It has a great texture as well as lovely flavor. I’m also very fond of gorgonzola (try Marcella Hazan’s creamy sauce for pasta with this.) Also a good English stilton (try it crumbled on a squash soup.) And who doesn’t like Saga blue on a cheese board? I could go on….great choice for this week! Thanks.