Our Best Blue Cheese Recipes

These recipes don't stink

By SAVEUR Editors | Published Oct 4, 2018 9:00 PM

Recipes by Ingredient

A neutral base of lentil salad lets the pleasant sharpness of the Bleu d'Auvergne cheese, which is aged in sweet wine at La Fromagerie du Comtat, take center stage in this salad. Get the recipe for French Lentil Salad with Blue Cheese ». Nicole Franzen

Blue cheese is pretty polarizing: Most people either love it or hate it, and we can see why. With such a strong smell and taste, it can be overpowering at times. But fortunately, for those who want a little extra funk in their cheese, we’ve got plenty of ideas to help you maximize your blue cheese intake. You can’t go wrong with a salad; try one with gem lettuce and grapes or French lentils. And, of course, there’s always the classic Cobb salad (one of our personal favorites). Or make it melty with creamed swiss chard. You can even whisk it into a cream sauce! We’re behind your blue cheese cravings 100%, no matter what it does to your breath.

Blue Cheese, Grape, and Gem Lettuce Salad

Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce

These vibrant, mildly sweet gnocchi were developed by stylist Judy Haubert as a gluten-free option to accompany Portland chef Jenn Louis’ rich Gorgonzola cream sauce. Get the recipe for Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce »

French Lentil Salad with Blue Cheese

A neutral base of lentil salad lets the pleasant sharpness of the Bleu d’Auvergne cheese, which is aged in sweet wine at La Fromagerie du Comtat, take center stage in this salad. Get the recipe for French Lentil Salad with Blue Cheese »

Apple and Stilton Welsh Rarebit Bites

Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish. Get the recipe for Apple and Stilton Welsh Rarebit Bites »

Cobb Salad

Beef Cheek and Stout Pie with Stilton Pastry

“If making a pie, one should make it indulgent,” says chef Daniel Doherty of London and New York’s Duck & Waffle. He follows his own advice for this meat-stuffed pie with a pungent crust. Get the recipe for Beef Cheek and Stout Pie with Stilton Pastry »

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Get the recipe for Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts »

Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts

In this bulked-up version of the classic side dish, chard replaces spinach, and Gorgonzola adds depth and a creamier texture. Get the recipe for Creamed Swiss Chard with Gorgonzola, Rye Bread Crumbs, and Walnuts »

Stuffed Leeks with Blue Cheese, Raisins, and Almonds

Gorgonzola-Arugula Pasta Sauce

The signature sauce of Cantina Pierino in Buenos Aires, this creamy sauce is fragrant and makes for a rich and decadent pasta. Get the recipe for Gorgonzola-Arugula Pasta Sauce »

Blue Cheese Wedge Salad

Both blue cheese and Italian dressings adorn the classic iceberg wedge salad. Get the recipe for Blue Cheese Wedge Salad »

Blue Cheese-Stuffed Burgers

Grilled Romaine with Blue Cheese and Bacon

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. Get the recipe for Grilled Romaine with Blue Cheese and Bacon »