As I mentioned in the Recipe ingredients section, you can use either pre-crumbled blue cheese that comes in a tub, or you can buy a wedge of blue cheese and crumble it yourself. I've done both and they both will work just fine in this pasta salad. The pre-crumbled cheese obviously has a convenience factor going on, but, ultimately I think buying the wedge of cheese and crumbling it yourself results in a more tasty salad. First of all, you can break the cheese up into larger chunks, which packs more of a flavorful punch in my opinion than the smaller crumbles. And, you can also choose the exact type of blue cheese you prefer when buying a wedge. If you're going this route, I would suggest one that leans towards crumbly, versus soft and creamy, so you can get individual chunks of cheese that will hold their shape better. So, the triple cream blue cheese I recommend in my Red Wine Poached Pears recipe may not work so well here! Roquefort or Stilton would be good options, or maybe even an aged Gorgonzola!