Blue Cheese: Why?

[AJ Drew]

I am going to guess that the original bar buffalo wings were served with a side of blue cheese dressing.  Maybe that set a tradition.  But today, blue cheese seems to find its way into lots of hot food recipes.  I love using the crumbles to stuff jalapeno and other mild to hots.  Cream cheese more often due to cost, but when it is blue it is something special.

Do you suppose there is a component of the twang that makes it perfect for hot peppers?

 

[The Hot Pepper]

Because blue cheese is good.

 

[oldsalty]

It def has a taste that works with spicy foods as well as savory one of my favs!!!

 

[sicman]

Pooks summed it up. Thread closed,lol.

 

[dragonsfire]

Its very versatile, Stilton soup, WoW ! lol
That reminds me, should make some

 

[mikeg]

Its very versatile, Stilton soup, WoW ! lol
That reminds me, should make some

...not that i want to hijack this thread bu-u-u-u-t...

...got a recipe for that-??

 

[Hawaiianero]

So is it Blue cheese or Bleu cheese?

Any way you spell it, It does a great job paired with spicy/vinegary dishes

 

[Vicious Vex]

Because blue cheese is god

FTFY.

All bow down before our condiment overlord.

 

[The Hot Pepper]

So is it Blue cheese or Bleu cheese?

Any way you spell it, It does a great job paired with spicy/vinegary dishes

 
It's called blue for the blue veins. In France the word is bleu. You may also see bleu for marketing purposes to make it look fancier or French, like eau de toilette.  But it's blue cheese.

 

[dragonsfire]

...not that i want to hijack this thread bu-u-u-u-t...

...got a recipe for that-??

Once I make it I will, too late in the day so hoping tomorrow

 

[alkhall]

Tastes like a moldy dishrag to me...

 

[Scovie]

What other cheese would hold up to spicy wings, that's somewhat affordable?
 
And there's no such thing as "sharp cheddar dressing" at least not outside my house. hahahaha
 
Gorganzola. mmmmmmmmm

 

[The Hot Pepper]

I bet cotija would be good in a mayo base, add some chipotle, so you have chipotle mayo with cotija making it creamy and cheesy. BOOOOOM! Damn those wings wouldn't even need sauce. Just dip and...

 

[Scovie]

I was gonna say...
 
That wouldn't even be an accompaniment! That would be the wings!!!
 
BOOM! :BOLD:

 

[AJ Drew]

Tastes like a moldy dishrag to me...

Boy dun know what is good.  Damn, them almost fighting words round here.  Well if not for I'll have your share.

 

[pepperguy1]

ajdew you got me wanting blue cheese now.  Good to see you back on here.

 

[Inedible]

When I first tried blue cheese I couldn't decide if I really liked it or if I hated it. I kept trying it and now I think I like it.

 

[Scuba_Steve]

Tastes like a moldy dishrag to me...

 

Boy dun know what is good.  Damn, them almost fighting words round here.  Well if not for I'll have your share.

 
I've got your back...   yuck!

 

[dragonsfire]

Trick is not to overdo it, you OD on it once and your toast.

 

[Hawaiianero]

As a kid I made the mistake of grabbing a chunk of blue cheese out of the mixing bowl when nobody was looking. The sharpness triggered an extreme gag reflex that lasted several minutes. It wasn't until my mid-20's that I tried anything with blue cheese in it again. I learned a good blue cheese dressing and hot wings can't be beat. I also learned that it's hard to find a good blue cheese dressing. Some have too much sharpness and are too thick to enjoy. Others taste like buttermilk and are too runny. Most have a metallic aftertaste.
I don't like any of the commercial brands available around here but there are a couple small restaurants here that make their own every day, who make the perfect blend of blue cheese and buttermilk, and whatever else they put in it. When done right, it's friggin awesome