Randy Chandler
Blue cheese is a versatile ingredient that can be used in a variety of dishes, from salads to steak toppings and even stuffed chicken thighs. When it comes to pairing blue cheese with herbs, the options are endless. Fresh, acidic herbs like chervil and sorrel are often recommended, while pungent herbs like sage, rosemary, and thyme should be avoided as they can overpower the cheese. However, when used sparingly, rosemary and thyme can add a subtle flavour to blue cheese sauces or toppings. Oregano, with its sweeter flavour, is also a good match for blue cheese as it takes the edge off the tanginess. Parsley is another herb that pairs well with blue cheese, especially when used to top steaks, as its earthy, green taste and texture complement the creaminess of the cheese. Chives, with their mild onion taste, are also a good choice for adding a delicate touch to blue cheese dishes.
| Characteristics | Values |
|---|---|
| Type of herbs | Fresh, acidic herbs like chervil, sorrel, and watercress |
| Herbs to avoid | Pungent herbs like sage, rosemary, and thyme |
| Preparation | Wash, dry, and chop herbs finely |
| Blue cheese preparation | Dice or crumble blue cheese into small pieces or cubes |
| Serving suggestion | Serve with bread as an appetizer or dessert |
| Pairs well with | Beef, potatoes, chicken, salad |
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What You'll Learn
Blue cheese and herb-roasted potatoes
Blue cheese is a strong-flavoured cheese with a pungent aroma. It is often served with beef and is also used in pizzas, salads, and pasta. When paired with the right herbs, blue cheese can be a refreshing treat.
Ingredients:
- 1-1.5 pounds baby potatoes or fingerling potatoes
- 2-3 tablespoons olive oil
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4-6 ounces blue cheese, crumbled
- Fresh herbs, such as rosemary, thyme, basil, or oregano, chopped
Instructions:
- Preheat the oven to 425° F.
- Rinse the potatoes and scrub off any dirt. Pat them dry with a clean towel, then cut them in half. Any extra-small potatoes can be left whole.
- Place the potatoes on a rimmed sheet pan and drizzle with olive oil, dried dill, salt, and pepper. Use your hands to toss them together until they are coated.
- Roast the potatoes for 15 minutes, then remove the pan from the oven and use a spatula to toss them around.
- Return the pan to the oven and roast for another 10-15 minutes, or until the potatoes are crispy on the outside and fork-tender.
- Once the potatoes are done, toss them with the blue cheese crumbles and fresh herbs.
- Serve immediately and enjoy!
Note: The potatoes should be eaten within 3-4 days of preparation.
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Oregano, thyme, and rosemary with blue cheese
Oregano, thyme, and rosemary are strong herbs that can dominate the flavour of blue cheese if used imprudently. However, when used sparingly, they can complement blue cheese and create a complex taste. Oregano has a sweeter flavour than thyme, and the two herbs together can bring out the best in steaks topped or served with a sauce made from blue cheese.
When using rosemary with blue cheese, it is best to mix it with other herbs and toasted nuts to tame its strong flavour. This mixture can then be used as a topping for grilled or broiled steaks.
Blue cheese is a strong-flavoured cheese with noticeable mould all over it. It can be crumbled and mixed with fresh herbs to make it more palatable. Fresh, acidic herbs like chervil, sorrel, and watercress are recommended, while pungent herbs like sage, rosemary, and thyme should be avoided when following this preparation method.
Some recipes that incorporate blue cheese, oregano, thyme, and rosemary include blue cheese and oregano pizza, blue cheese and rosemary hamburgers, and blue cheese, rosemary, and thyme steaks.
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Parsley and blue cheese
Blue cheese is a strong-flavoured, pungent cheese with a distinctive smell and a bold mould. It can be a challenging food to pair with other ingredients, but when combined with the right herbs, it can be refreshing and delicious. One herb that pairs well with blue cheese is parsley, specifically Italian or flat-leaf parsley. Parsley has an earthy, green taste that accentuates the bite of blue cheese, and its texture complements the creaminess of the cheese.
A simple way to serve blue cheese with parsley is to crumble the cheese over a bed of chopped herbs, creating a refreshing contrast between the cold, crumbled cheese and the soft, bright-tasting herbs. This dish can be served with bread as an appetizer or a dessert. Parsley also works well in a blue cheese sauce, which can be used as a topping for meat, a dip for vegetables, or a dressing for salads. For example, a creamy blue cheese dressing can be made by combining sour cream and mayonnaise with blue cheese, parsley, lemon juice, salt, and pepper.
Blue cheese and parsley also work well together in more complex dishes. For example, a vegetarian gnocchi recipe combines red pepper and parsley pesto with blue cheese, creating a cheesy and nutty dish with a hint of chilli. Parsley can also be used to top a steak, which can be served with a blue cheese sauce or topping. When combined with other herbs and toasted nuts, rosemary can also complement blue cheese and beef.
While blue cheese and parsley make a great combination, it is important to note that not all herbs pair well with blue cheese. Pungent herbs like sage, rosemary, and thyme can overpower the cheese's flavour. Instead, it is recommended to use fresh, acidic herbs like chervil and sorrel, which provide a refreshing contrast to the strong flavour of blue cheese.
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Chives and blue cheese
Chives are a great match for blue cheese. They are one of nature's gentler herbs, with a mild onion taste that complements both beef and blue cheese. A few strands of chives on a steak topped with blue cheese make a nice presentation while adding a delicate taste and fragrance to the dish.
Chives can also be used in a variety of recipes that include blue cheese. For example, blue cheese and chive butter can be served with beef tenderloin, steak, biscuits, or potatoes. Chives can also be added to macaroni and blue cheese, creating a crunchy and crowd-pleasing salad that can be prepared in advance.
Chives are a versatile herb that can be used in many dishes to enhance the flavour of blue cheese. They are a great choice for those who want to add a subtle onion taste without overpowering the other ingredients. Chives also add a nice pop of colour to any dish, making them a popular choice for garnishes.
When using chives, it is important to chop them finely and use them sparingly. This will ensure that their flavour does not overwhelm the other ingredients in the dish. Chives are a great choice for those who want to add a subtle, delicate flavour to their food without overpowering it.
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Blue cheese with acidic herbs
Blue cheese is a strong-flavoured cheese with a pungent smell and a bold appearance due to its noticeable mould. It is often served as part of a cheese course or used as a topping for dishes such as steak or potatoes. When pairing blue cheese with herbs, it is important to consider the desired flavour profile and texture.
Fresh, acidic herbs like chervil and sorrel are recommended pairings for blue cheese. These herbs provide a cleansing and refreshing taste experience that complements the strong flavour of the blue cheese. Pungent herbs like sage, rosemary, and thyme should be avoided when looking to pair blue cheese with acidic herbs as they can dominate the flavour of the cheese.
When preparing a blue cheese and acidic herb combination, it is suggested to chop the herbs finely and mix them with small cubes or crumbles of blue cheese. This mixture can then be served as a cheese course, either on its own or with bread. To enhance the texture and temperature, the cheese mixture can be placed in the freezer for at least 30 minutes before serving, providing a refreshing contrast to the soft and bright-tasting herbs.
Additionally, when pairing blue cheese with acidic herbs, consider using Italian parsley, also known as flat-leaf parsley. Its earthy, green taste accentuates the sharpness of the blue cheese, and its texture complements the creaminess of the cheese. This pairing can be used to enhance dishes such as steaks or hamburgers, providing a flavourful and textural contrast.
In summary, when pairing blue cheese with acidic herbs, choose fresh herbs like chervil and sorrel, or Italian parsley, and prepare them finely chopped or minced. Mix them with small pieces of blue cheese to create a refreshing and flavourful combination. This mixture can be served as a standalone cheese course or used as a topping for various dishes, adding a unique taste experience.
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Frequently asked questions
Fresh, acidic herbs like chervil, sorrel, and watercress pair well with blue cheese. Other herbs that go well with blue cheese include parsley, chives, oregano, and basil.
Some recipes that use blue cheese and herbs include herb-roasted potatoes with blue cheese, ribeye steak with pecan blue cheese and herb compound butter, and herb gorgonzola artichokes with parmesan hollandaise.
When pairing blue cheese with herbs, it's important to consider the strength and flavor profile of the cheese. Blue cheese is a strong-flavored cheese, so it's best to use fresh, acidic herbs that won't be overpowered. It's also important to chop the herbs finely so that they mix well with the cheese.
