Six Ways To Use Up Leftover Blue Cheese
We love blue cheese. We love its soft and buttery texture; we love the lip-puckering tang it adds to a cheeseboard; and we especially love that not everyone loves blue cheese. That’s what makes loving the stuff feel like we’re part of a super-exclusive club. In fact, we love blue cheese so much that we rarely ever find ourselves in a situation where we’ve got any leftover the next day. That being said, if there’s one thing that we hate just as much as we love blue cheese, it’s food waste.
Which is why we’ve partnered up with Castello Cheese – producers of a stonkingly good Creamy Blue Cheese and traditional Danish Blue Cheese – to provide you with six useful tips and tricks that can help make the most of leftover blue cheese and reduce your food waste at the same time.
Born from trying to merge the best qualities of both brie and blue type cheeses, Castello’s Creamy Blue is especially good at being incorporated into a range of dishes outside of your typical “chuck it on the cheeseboard with a few crackers” approach. The Danish Blue, on the other hand, blessed as it is with a fine, nutty aroma with hints of marzipan and sourdough is great for a cheeky sally the day after.
Some of these methods of reducing food waste are honestly so downright delicious that you might as well segment yourself off a portion of “leftover” blue cheese ahead of time, just so you can guarantee that you’ll have enough knocking about to give them a go over the next few days. They’re that good, MOB.
Six ways to use up leftover blue cheese
1. Throw It In A Salad
If you’ve got a decent amount of Danish Blue Cheese laying about then you’d be silly not to make yourself a fun and flavourful sally. A quick crumble of blue cheese is a great way to add an extra savoury (and extra creamy) punch to a salad that will balance well against sweeter, crunchier vegetables like bell peppers and sweetcorn.
2. Make A Blue Cheese Dressing
A classic sports bar dip, blue cheese dressing is an excellent way to use up any Creamy Blue Cheese you’ve got in the fridge that might be just about to turn. All you have to do is sprinkle a generous handful of blue cheese into a bowl of sour cream and mayonnaise and give it all a good whisk together. That tart and creamy concoction goes great with a plate of Crispy Cauliflower Leaf Wings or spicy chicken wings. Dib dib.
3. Use It In A Soup
We think that soups are a super (see what we did there?) way of using up any leftover vegetables you’ve got to hand and even just a small amount of leftover Castello Creamy Blue Cheese can be an equally effective means of adding a silky mouthfeel to a hearty veg soup. Broccoli and blue cheese soup is a classic that you can make a big batch of and freeze in portions to help save on any further food waste.
4. Toss It Into A Pasta Bake
If you haven’t ever thrown Castello Creamy Blue cheese in a pasta bake, you haven’t lived, MOB. Capable of providing that ooey, gooey texture you’re after as well as a more mature tang, a little bit of blue cheese can go a long way in turning a forgettable pasta bake into a new family favourite. Castello Creamy Blue is especially prime for the job because of the high proportion of cream in the milk used in the production which gives it its soft, buttery texture and milky taste.
5. Put It On A Jacket Potato
Sure, baked beans and a grating of good cheddar cheese on a jacket potato tastes pretty damn good but that’s not exactly a very sexy dish, is it? You know what is sexy? A jacket potato that’s been topped with a healthy scattering of Danish Blue Cheese and some crushed walnuts. It’s a funky, adult addition to a quick dinner classic that you can make with absolutely no effort at all.
6. Whip Up A Soufflé
A soufflé might not be the first thing you think of when you’ve got an excess of blue cheese on your hands but, honestly, it really should be up there, MOB. We’d recommend trying your hand at a twice-baked Castello Blue Cheese soufflé – a soufflé that you bake, then turn out and bake again in a rich Castello blue cheese cream sauce with chives. Now, does that sound luxurious or what?