I love cheese, all cheese and very definitely blue cheese. I love mild and creamy blue cheese as well as crumbly and sharp blues. I have a weakness for Stilton but also a strong loyalty to local Aussie blues.

Here are some of ways I use blue cheese in my kitchen

Omelette – Eggs and cheese are excellent friends. A simple omelette can go from mild to wild with the addition of your favourite blue cheese. Spinach or sauteed mushrooms, some fresh cracked pepper and happy days are on their way.

Pasta – Not for the faint-hearted, I believe this baked pasta template needs a Gorgonzola spiked bechamel to balance out layers of lasagne sheets and wilted, dark leafy greens such as radicchio, kale, chard, spinach. Like lasagna, only better (I know, them’s fighting words).

Pizza – This one is hardly even cooking. Choose your most reliable pizza base and add a little grated mozzarella as a base, then some blue cheese, slices of pear and whack it in a hot oven. Once cooked, serve topped with peppery rocket.

Salad – A blue cheese salad may seem old school but classics never go out of style. Heading into Autumn as we are now, all you need to do is grab some ripe figs, tender salad leaves, a handful of toasted walnuts and crumble in a generous amount of blue cheese. I’m thinking Berry’s Creek Riverine Blue would be perfect.
On a related note, when was the last time you made a Cobb salad. Cos lettuce, diced tomatoes, hard boiled eggs, crispy bacon, chopped cooked chicken, avocado all dressed with a lemon/olive oil dressing all topped off with dices of your favourite blue cheese. More a meal than a salad in my opinion.

Soup – If you know me, you know I’m not much of a soup person but if I soup, it’s as much about the toppings and bread as it is the soup base. A small bowl of hot and creamy cauliflower soup benefits from a generous crumble of an assertive blue cheese such as Tarwin Blue or even Queso Valdeon.

Steak sauce – You can go to the effort of making blue cheese sauce with cream or you can do what I often do. Christen your resting steak with a slice of your favourite blue cheese and let nature take its course. The cheese will melt onto and into the nooks of the warm steak. Mop up the plate juices with bread or potatoes. You’re welcome!