Blue Cheese's Perfect Herb Companion: Finding The Right Match

Blue cheese is a strong-flavoured cheese with a pungent nature. It is often paired with beef in gourmet and casual recipes, such as blue cheese-topped steaks or burgers. Various herbs can be used to enhance this pairing, including Italian parsley, rosemary, thyme, oregano, and chives. When it comes to herbs that go well with blue cheese on its own, acidic herbs such as chervil and sorrel are a perfect pair. Parsley, sage, and garlic also stand up to the strong flavour of blue cheese.

Parsley, chives, and walnuts in a blue cheese spread

Blue cheese is a strong-flavoured and pungent cheese with a unique aroma. It can be a little scary for some, but its unique flavour can be balanced with the right ingredients. Acidic herbs like chervil and sorrel are a perfect match for blue cheese, as they complement its strong flavour without detracting from it. Parsley, chives, and walnuts also pair well with blue cheese, and you can make a delicious spread with these ingredients.

To make a blue cheese spread with parsley, chives, and walnuts, you will need:

• Walnuts
• Fresh parsley
• Fresh chives
• Blue cheese
• Cream cheese

First, place the walnuts, parsley, and chives in a food processor and process until the mixture is finely chopped. Move the mixture to a small bowl and fold in the blue cheese crumbles. Set this aside. Next, place the cream cheese in the food processor and process until it is smooth. Add the blue cheese and herb mixture to the cream cheese in the food processor, and process until the mixture is well combined.

This blue cheese herb spread is delicious and versatile. You can serve it with crackers or use it as a topping for a beef or turkey burger. It will keep for about a week in an airtight container in the refrigerator.

Feel free to experiment with different herbs and cheeses to find your favourite combinations. You can also try adding chopped walnuts to the spread for some extra crunch and texture. Enjoy your delicious and creamy blue cheese spread!

Acidic herbs like chervil and sorrel

Blue cheese is a strong-flavoured cheese with a pungent nature. To stand up against its strong flavour, it is best to pair it with strong, acidic herbs like chervil and sorrel. These herbs complement the blue cheese without detracting from its flavour.

Chervil is an excellent herb to pair with blue cheese. It has a mild aniseed flavour and a bright, spring-like freshness that can cut through the richness of blue cheese. It is a delicate herb, so it is best to use it fresh, as cooking may diminish its flavour. Chervil is often used to season mild cheeses, fish, and vegetables, and its subtle taste can help balance the sharpness of blue cheese.

Sorrel is another acidic herb that pairs well with blue cheese. Sorrel has a tart, tangy flavour similar to lemon, and its bright, citrusy notes can help balance the richness of blue cheese. Sorrel is commonly used in salads, sauces, and soups, and its sharp taste can help enhance the flavour of blue cheese without overwhelming it.

When pairing blue cheese with chervil and sorrel, it is essential to use fresh herbs and chop them finely. These herbs can be mixed directly with crumbled or cubed blue cheese to create a simple yet delicious appetizer. This combination can be served with bread or crackers, offering a refreshing and indulgent culinary experience.

In addition to chervil and sorrel, other herbs that can complement blue cheese include parsley, sage, garlic, and chives. These herbs can be used sparingly to enhance the flavour of blue cheese in various dishes, such as salads, sauces, or steak toppings.

Oregano, thyme, and rosemary in a sauce

Oregano, thyme, and rosemary are all strong, woody herbs with complex flavours. When combined in a sauce with blue cheese, they create a unique and delicious flavour profile.

Blue cheese is a strong and pungent cheese, and as such, it needs strong herbs to stand up to its flavour. Oregano, thyme, and rosemary are ideal candidates, as they are bold and robust, with earthy, sweet, and woody notes.

When making a sauce with these herbs and blue cheese, consider the following steps:

First, prepare the herbs. Wash and dry the herbs, then finely chop them. You want to ensure they are chopped quite small so they infuse well with the other ingredients and create a smooth sauce.

Next, prepare the blue cheese. For a sauce, it is best to use a firmer blue cheese that can be diced into small cubes. Pulse the cheese in a blender until it resembles rough snow—be careful not to over-blend, as you want the cheese to retain some texture. Alternatively, you can crumble the cheese by hand.

Now, it's time to combine the ingredients. In a saucepan, heat a small amount of butter or olive oil over medium heat. Add the chopped herbs and sauté for a few minutes until they begin to release their aroma. Then, add the blue cheese and a small amount of cream or milk to help create a smooth sauce. Stir well to combine, and continue heating until the cheese has melted and the sauce has your desired consistency.

This sauce would be delicious served over a steak, as a topping for grilled vegetables, or simply as a dip for crackers or bread.

Experiment with the herb and cheese ratios to find your preferred flavour balance. You may also choose to add other ingredients, such as toasted nuts, cracked pepper, or a splash of vinegar, to create a unique and complex sauce.

Italian parsley with beef and blue cheese

Blue cheese is a strong-flavoured, pungent cheese with a distinctive smell and a bold taste. It can be a little scary to some, but it is a versatile ingredient that can be used in a variety of dishes, from salads to steaks.

Beef and blue cheese are a classic combination in both gourmet and casual recipes. Blue cheese can be crumbled over a steak, mixed into ground beef, or served as a rich sauce. The strong flavour of blue cheese can be balanced with various herbs, including Italian parsley.

Italian parsley, also known as flat-leaf parsley, has an earthy, green taste that accentuates the sharpness of blue cheese. Its texture also complements the creaminess of the cheese. Parsley is a versatile herb that can be used in sauces, salads, and as a garnish. When paired with beef, a sprinkling of chopped parsley adds a fresh, green flavour.

For a simple dish, try a steak topped with crumbled blue cheese and a sprinkling of chopped Italian parsley. The parsley will complement the creaminess of the cheese and add a fresh flavour to the beef.

For a more complex dish, Italian parsley can be combined with other herbs, such as rosemary, thyme, or oregano, to create a unique flavour profile. These herbs can be mixed with blue cheese and used as a topping or sauce for grilled steaks.

Additionally, Italian parsley can be used as an ingredient in a blue cheese herb spread, which can be served with crackers or used as a condiment for burgers. This spread typically includes walnuts, chives, blue cheese, and cream cheese, creating a delicious combination of flavours and textures.

When pairing Italian parsley with beef and blue cheese, it is important to use the herb sparingly, as too much can overpower the other flavours in the dish. A light hand will ensure that the parsley enhances the flavours of the beef and blue cheese without overwhelming them.

Herbs to avoid: pungent herbs like sage, rosemary, and thyme

Pungent herbs with strong flavours such as sage, rosemary, and thyme are best avoided when creating dishes with blue cheese. While these herbs can be delicious in their own right, they can easily overpower the delicate flavour of blue cheese.

Sage has an earthy flavour that pairs well with strong, nutty cheeses like cheddar. When paired with blue cheese, however, the sage's earthiness can become overwhelming, masking the more subtle flavours of the blue cheese. This doesn't mean that sage and blue cheese should never be combined, as they can be used together in certain recipes like scones, where other ingredients can balance their flavours.

Rosemary has a strong, pungent aroma and flavour that can be overpowering when paired with blue cheese. Its pine-like fragrance can clash with the tangy, creamy notes of blue cheese, resulting in a dish that tastes and smells unpleasant. A rosemary blue cheese dressing, for example, may be too intense and may not complement the other ingredients in a salad.

Thyme, with its strong, slightly medicinal flavour, is another herb that can easily overpower blue cheese. While thyme can enhance the flavour of milder cheeses, it can be too dominant when paired with blue cheese, making the overall taste of the dish unbalanced.

When choosing herbs to pair with blue cheese, it is important to select those that complement its unique flavour profile without overwhelming it. Acidic herbs like chervil or sorrel are often recommended as they stand up to the strong flavour of blue cheese without being too overpowering. Ultimately, finding the right herb to pair with blue cheese depends on personal preference and the specific dish being prepared.

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