I have not had a long history with this cheese but I must say how much I have fallen in love, especially the Galaxy Creamy Blue (New Zealand). My cooking with blue vein is also very limited and I have rarely experimented with it except just eating it at room temperature spread on crusty bread or crackers.
My poor husband does not share my enthusiasm and only has a tiny little taste to try it out to keep me happy!
It is not to everyone’s liking and it never used to be mine either, I mean seriously folks why would you eat cheese that’s got mold that you can see growing in it? Then there is that stinky smell of unwashed feet wafting under your nose before you put near your mouth. Boy has my palate become quite mature.
The cost of this cheese makes it a luxury item in N.Z so making food with blue cheese is rather extravagant. Just as a treat for blue cheese lovers I suggest making a savory tart with caramelised red onions done in balsamic vinegar and brown sugar and a frugal amount of blue cheese crumbled on the tart.
Another economical way to give yourself a treat with blue cheese is a pasta. Here is a lovely pasta dish I found on Bouton d’or cheese website.
Penne with Blue vein and brocolini
2 x100g Bouton D’Or Blue Vein cheese, roughly chopped
1 tbsp olive oil
500g pack penne pasta (or other shaped pasta)
250g bunch broccolini, trimmed or broccoli florets
50g butter, softened
Freshly ground black pepper
1. Bring a large pot of water to the boil and add 1 tbsp salt.
2. Add pasta and cook for the time recommended on the pack.
3. Meanwhile, trim broccolini and set aside
4. In a large serving bowl, mash together the soft butter and the Bouton D’Or Blue Vein cheese.
5. Two minutes before the pasta is cooked, add the broccolini to the pot.
6. When pasta and broccolini are cooked, drain, retaining a little of the pasta cooking water.
7. Tip the cooked pasta and broccolini over the cheese/butter mixture and grind over some black pepper. Add 1 or 2 tbsp of the reserved cooking liquid to help make the sauce.
8. Serve immediately with a green salad.