Performance Notes
Blue cheeses tend to weep. Apparently, they’re emotional like we are when we think about blue cheese. Make sure you wipe down your blues with a paper towel before cutting them. Blues also soften quickly at room temperature because of their high moisture content, so you can pull them out of the fridge pretty close to serving time.
Pairing Notes
Big, bold blues as well as milder wedges go surprisingly well with all sorts of drinks. In Wisconsin, we normally pair our blues with cider or beer -- everything from fruit beers, stout, weiss beer, porter and Belgian ales get along famously with blue. In the world of wine, we recommend cabernet sauvignon, chianti, pinot noir, zinfandel, riesling, syrah/shiraz, ice wines and malbec. For higher-proof hankerings, reach for the port, madeira, tequila reposado or tequila añejo.
Beer & Cider
Belgian Ale
IPA
Porter
Stout
Liquor
Bourbon
Old Fashioned
Scotch
Red Wine
Cabernet Sauvignon
Madeira
Malbec
Pinot Noir
Port
Syrah
Zinfandel
White Wine
Riesling
Serve
We like our blues in dishes that need some kick in the pants. Dips, sauces and dressings all love blue cheese. Wisconsin blues also tend to make happy hour a lot happier. Try your hand at broiled blue-cheese wrapped prosciutto or blend blue crumbles with mascarpone and spread that goodness onto ripe freshly-cut fig halves. The next time you make burgers, crumble some blue into the middle of the patties. That’s right -- you’re welcome.