Most people I’ve encountered have a love/hate relationship with blue cheese–either they love it or they hate it.
I’ve never met anyone that gave the “so-so” hand gesture when asked how they feel about blue cheese. You either get people emoting how delicious it is melted over a steak or paired with fruit on a cheese platter–or you get those who crinkle up their nose and shake their head at the thought.
I used to be a head shaker but then discovered more mild versions (like gorgonzola) and really came to love it. My first exposure to gorgonzola was crumbled over a grilled steak (for you non-blue cheese lovers that have read this far…thank you. Click here for a non-blue cheese steak reward).
My husband was the same way until he had blue cheese served on a steak too (I’m noticing a trend here). Now he loves it and can’t get enough; on a burger, in dressing for dipping buffalo wings, stuffed in chicken breasts, and now smeared with butter inside a crusty loaf of bread.
This recipe is so simple and reaps great compliments.
So the lessons are this:
- If you already love blue cheese, this bread will knock your socks off.
- If you haven’t discovered a love affair with blue cheese yet, go out and get a steak and gorgonzola. You can thank me later.