Top Pick Of The Week

July 18, 2006
Updated September 2009

. .
Blue Cheese Recipe
Beyond dips and crumbled over salads, there are endless and tasty things to do with great blue cheese. Photo by Melody Lan | THE NIBBLE.
WHAT IT IS: A creamy, melt-in-your-mouth farmstead blue cheese from Marin County, California.
WHY IT’S DIFFERENT: An exceptional-quality cheese that has full, rich blue flavor without any of the sharpness that drives some people away from blue cheeses.
WHY WE LOVE IT: It dazzles the palate, whether in savory company with other cheeses, nuts and olives, or as a sweet dessert with peaches, pears and a glass of Sauternes or Port.

Point Reyes Original Blue:
Page 3: Blue Cheese Serving Suggestions

This is Page 3 of a seven-page review. Click on the black links below to visit other pages.



Blue Cheese Serving Suggestions

Traditional blue cheeses are crumbly by nature and it is difficult to get a clean slice with even the sharpest knife. Experts use a wire or a taut piece of dental floss to make a clean cut through the cheese. While Original Blue is creamier and therefore easier to slice cleanly, if you eat blues regularly, you may wish to purchase a wire—they’re inexpensive, and we’ve included a selection at the end of this review.

  • Blue cheese is assertive so it combines well with bland foods like pasta and polenta, as well as with rich foods like beef.
  • Always use good quality blue cheese when cooking: the flavors become stronger when the cheese is heated, so any sharpness or bitterness will be accentuated.
  • The cheese will melt into puddles under high heat, so add it near the end of baking, or remove the pan from the heat before stirring in the cheese. Alternatively, reserve part of the cheese to sprinkle on at the end so you’ll have attractive bits of blue cheese showing.
  • When serving in an uncooked dish—a sandwich, salad or cheese plate, e.g.—always have the cheese at room temperature so the complex flavors fully present themselves.

Here are just a few ways we enjoy Original Blue:

Appetizers & Hors D’Oeuvres

  • With prosciutto-wrapped figs—place a piece of cheese on the fig half before you wrap it in prosciutto (you can serve them “cru” or grilled and drizzled with olive oil—grill for about 2 minutes on each side until the prosciutto starts to crisp)
  • Mashed and stuffed into celery stalks—a 1950s concept that’s back in style (if you want a 21st century adaptation, stuff fennel leaves for an hors d’oeuvre or an amuse bouche)
  • On crostini


  • In a blue cheese dressing (there’s a fine recipe on the company website)
  • Crumbled in a frisée salad with lardons and walnuts, or a sweet version with thin red pear slices and candied walnuts
  • Sprinkled atop a roasted beet salad
  • On a Caesar salad—prepare as usual with Parmesan and crumble some Original Blue on top for a second dimension of cheese flavor

Point Reyes and port
Try Original Blue with Graham’s
Six Grapes, a ruby Port from the
same vineyards as the Vintage Port. Very full-bodied but not as heavy as vintage, it’s a sweet, luscious wine to enjoy for dessert with blue and other cheeses. It’s less than $20 a bottle, and an open bottle will keep in the refrigerator for weeks. It’s readily available at wine stores or at Dow’s LBV and Quinta da Senhora da Ribeira are also stunning pairings.

Lunch & Dinner

  • On top of a burger, or in a stuffed burger
  • On a pizza crust with a ricotta topping, roasted red peppers and fresh basil and rosemary
  • As a grilled cheese sandwich on raisin, walnut, walnut-currant or semolina bread (first toast the bread, then top with crumbled cheese and grill until it starts to melt)
  • As a garnish for any type of steak—add a small wedge to the plate (we use a large beefsteak tomato slice as the base and position the cheese on top of it with a basil leaf or two)


  • As part of a cheese plate
  • For dessert with a glass of Port, Sauternes or other full-bodied dessert wine
  • As a snack with some kalamata olives, nuts (we favor walnuts and almonds), fresh or dried fruits, a drizzle of lavender honey and/or some slices of crusty baguette
  • To paraphrase Emily Dickinson, the Original Blue alone will do if accompaniments are few


Continue To Page 4: Great Recipes

Go To The Article Index Above

FOR ADDITIONAL INFORMATION, special offers, contests, opinion surveys, THE NIBBLE back issues archive, product gift-finder, links to our favorite food websites, and the ability to nominate YOUR favorite nibbles, visit the home page of

Do you have friends who would enjoy THE NIBBLE?
Click here
to send them an invitation to sign up for their own copy.

ABOUT THE NIBBLE. THE NIBBLE, Great Food Finds™, is an online magazine about specialty foods and the gourmet life. It is the only consumer publication and website that focuses on reviewing the best specialty foods and beverages, in every category. The magazine also covers tabletop items, gourmet housewares, and other areas of interest to people who love fine food.

© Copyright 2004-2019 Lifestyle Direct, Inc. All rights reserved. All information contained herein is subject to change at any time without notice. All details must be directly confirmed with manufacturers, service establishments and other third parties. The material in this newsletter may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Lifestyle Direct, Inc.