In honor of Halloween, this past week at la Domestique was dedicated to the somewhat scary blue cheese. Some people are a bit freaked out by blue cheese, with its iridescent blue-green veins and pungent smell. For the timid there were recipes utilizing blue cheese in pastry and soufflés. For the brave, there were fresh cheese plates and blue cheese based pasta sauces. We explored types of blue from all over the world, including the U.S., Britain, Australia, France, and Spain.
In case you missed anything, I’ve got a recap:
Monday: Announcing blue cheese as ingredient of the week.
Tuesday: 10 Ways Tuesday! Creative ideas for cooking with blue cheese during autumn.
Wednesday: Cook in the moment with a recipe for Irish Blue Crackers.
Thursday: The story behind blue cheese- making, purchasing and storing, cooking, plus food & wine pairing.
Friday: Recipe for Italian focaccia bread with caramelized onions, pear and blue cheese.
Thank you so much for reading!