Still handmade today, this spicy, crumbly cheese takes six months to mature. All over America, chefs have come to depend on local cheese producers to keep up steady supplies of quality blues. Often chefs are the ones who win over blue cheese cynics. When blues are paired with the right ingredients, people can begin to see the light. Stilton with port or pears, Roquefort with Sauternes, and Gorgonzola and arugula salad are all timeless pairings.
Soft blues melt well for sauces, pastas or even fondues.
A little goes a long way when cooking with blue cheese, so the flavor is best when tempered a bit. But don't hide the earthy taste and mouth-feel of the blue cheese. That's why both Moulton and Kaufelt prefer theirs straight up or slathered on some crusty bread. No matter how you look it at, the power of blue cheese never ceases to amaze. Just last week we had a skeptic in the store who was staring at a big slab of Gorgonzola that was sitting out on the counter.