Blue cheese. People either love it or hate it. I’m in the love it category, enjoying it since childhood. It’s one of those exotic cheeses that seems to go in and out of fashion in America but I’ve seen more and more restaurants incorporating blue cheese into their savory dishes and lighting the taste buds back up for this very flavorful, tangy salty selection.
My favorite way though to eat Roquefort is on a cheese plate with some fruit. The salty tangy creaminess is balanced well against pears and apples. This is a very simple, clean little nibble that will happily start any dinner party or join a parade of party food. This can also double for a dessert and is especially festive at the holidays. In one rendition I candied the walnuts and even sprinkled some gingerbread crumbs.
Roquefort is like champagne; it has a protected designation of origin and by European law only bears the name when aged in the natural Combalou caves of Roquefort-sur-Soulzon. France has Roquefort; Italy has Gorgonzola, both very loved and popular blue cheeses, but there is another distinction aside from geography. Roquefort is a raw sheep’s milk cheese and Gorgonzola comes from cow’s milk. I have a big love for sheep’s milk cheese so I’m more likely to choose Roquefort whenever I want blue cheese. This particular selection from Ile de France is outstanding. You can see details for their generous give away below. Although I was sent this cheese complimentary, I only agreed to write about it if it was something I truly love. If you read the history of Ile de France cheese, you will find out some fascinating cheese facts. They were the first company to import Brie cheese to America in 1936 and that was one happy day as far as I’m concerned.
Roquefort is a beautiful cheese with gorgeous blue color. Very tangy and salty. A little goes a long way, which is exactly what I want in a party food or a dessert.
The balancing act here is the sweetness of the pear or apple and the crunchy texture of the walnut with that special note of Roquefort. It’s not just a beautiful tray to set out either before a meal, after a meal or at party. It is a special taste of flavors.
- 2 Pears, sliced thin-to medium (can also use apples or a combination)
- squeeze of lemon over each pear or apple slice
- Roquefort Cheese (1 teaspoon per pear slice)
- Walnuts, toasted (one half per slice)
- Pomegranate arils (2-3 per pear slice)
- Gingerbread crumbs
- to sprinkle (optional)
- Prepare right before serving, Slice pears.
- Squeeze lemon juice. top just the tip with cheese, walnut, pomegranate. If you want to have some fun, top with some crumbled gingerbread cookie.
Grishma says
December 23, 2011 at 4:44 pmI will fill my beautiful strawberries and serve it as santa hat!! How cute is that..or may be stuffed olives?
emily (a nutritionist eats) says
December 23, 2011 at 3:36 pmI always have a variety of cheese whenever I entertain. (Or at home for myself) I always am sure to include crackers.
Donna says
December 23, 2011 at 3:14 pmThis sounds amazing. Perfect for the holidays!
Erina says
December 21, 2011 at 7:53 pmI’m not a big fan of blue cheese but I like it when it paired with fruits and nuts! I like serving some honey or aged balsamic vinegar along with parmigiano reggiano.
Nic@diningwithastud says
December 22, 2011 at 1:52 amPears so go perfectly with cheese 🙂
Couscous & Consciousness says
December 21, 2011 at 7:17 amI love blue cheese too (though I was a bit of a late starter and didn’t really get the taste for it until my mid-20s). It’s such a natural partner with pears isn’t it … I often make a warm salad of spinach, bacon, roasted pears, and blue cheese. I love this presentation – especially love the inclusion of the pomegranate.
xo
Tanya says
December 20, 2011 at 10:06 pmAlready a subscriber!
Tanya says
December 20, 2011 at 10:02 pmI made some caramelized pear jam with vanilla bean, and it goes so well with cheese!
marian wachter says
December 20, 2011 at 6:57 pmI’d serve the cheese with french bread and grapes.
Lora says
December 20, 2011 at 6:11 pmMmmm. I think I have to steal this for my New year’s Day brunch..served maybe with olive ciabatta. Love.
Janice says
December 20, 2011 at 2:46 pmtweeted:
http://twitter.com/#!/cappytweet/status/149138641514532864
Janice says
December 20, 2011 at 2:45 pmsome apples and crackers
Valérie ( France ) says
December 20, 2011 at 7:10 amUne terrible association à la Française qui me plait beaucoup, ce fromage est exceptionnel
Je te souhaite un bon mardi
Valérie.
Jessica says
December 20, 2011 at 5:47 amThese look so cute and elegant! I just can’t figure out why I can’t eat blue cheese! Something about the taste of it doesn’t sit right with me, but god whenever I see recipes like this, I really wish I would love it. Maybe I will one day, right?
Erin from Long Island says
December 20, 2011 at 5:42 amtweeted
https://twitter.com/#!/erunuevo/status/149000987884011520
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December 20, 2011 at 5:29 amSubscribe to Spinach Tiger via RSS
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December 20, 2011 at 5:28 amSpinach Tiger on twitter.
@erunuevo
Erin from Long Island says
December 20, 2011 at 5:26 amFollow IDFCheese on twitter
@erunuevo
Erin from Long Island says
December 20, 2011 at 5:25 amI’d love to serve an array of goats milk cheeses with pears, crackers, and wine!
The Duo Dishes says
December 20, 2011 at 5:14 amNo cheese tray is complete without Marcona almonds, honey and dates. Those are the three faves for sure. Salty cheese deserves crunchy and sweet partners. Delicious apps!
Teresa Blackburn says
December 20, 2011 at 12:06 amWhat a wonderfully simple app for the holidays…Ile De France Blue with fresh pear slices and pom seeds….perfect. I love blue cheese and have a recipe for a simple savory cheesecake using blue cheese as an ingredient topped with caramelized apple slices…..Yum.
Maria says
December 19, 2011 at 11:58 pmFollowing IDF Cheese on twitter. Tried to tweet them, to let them know I’m there via you, no idea if I succeeded, LOL.
Maria says
December 19, 2011 at 11:48 pmAlso subscribed to your wonderful blog! 🙂
Maria says
December 19, 2011 at 11:48 pmI follow you on twitter (but no idea how to use it, LOL.)
Evelyne@CheapEthnicEatz says
December 19, 2011 at 11:30 pmIn Canada so not entering 🙁 but I am in the I LOVE blue cheese category, Bleu d’Auvergne is my fave. Your pairing with pears and walnuts is perfect.
Sippitysup says
December 19, 2011 at 11:28 pmIf you made it, I’d serve it with the cheese tray. XO HAPPY HOLIDAYS GREG
Peter G | Souvlaki For The Soul says
December 19, 2011 at 10:57 pmAngela, you’re a real star when it comes to combining flavours. I especially love the pomegranate in this!
Norma says
December 19, 2011 at 10:03 pmI like to pur a little sweetness on the cheese and also serve it as you do. I am tweeting and facebooking….:]
Sami says
December 19, 2011 at 8:37 pmCrusty bread and cheese, maybe a few Clementine sections and of course, pears.
Deanna says
December 19, 2011 at 8:35 pmAlready subscribe to Spinach Tiger
Deanna says
December 19, 2011 at 8:34 pmTweeted Enter to win a cheese pack with dome and cheese knife from @IDFCheese via @spinachtiger http://bit.ly/rYjkca
Deanna says
December 19, 2011 at 8:34 pmFollowed you both on Twitter
Deanna says
December 19, 2011 at 8:25 pmBlue Cheese or Gorgonzola topped with a raspberry and drizzled with honey!! Easy and beautifully impressive!
Pam Hopper says
December 19, 2011 at 8:19 pmI would make a savory bluecheese cheesecake and serve it with crackers and fruit.
Deanna says
December 19, 2011 at 8:07 pmHmmm, about 4 cheeses, pears, apples, grapes and water crackers.
SANDY says
December 19, 2011 at 7:55 pmEARS AND APPLES ON THE TRAY, WITH ASST CHEESES looks great
Maria says
December 19, 2011 at 3:59 pmAngela, I was trying to resist the calories, but you wore me down with all the photos and info on FB! Now I have to get some Roquefort and maybe some gorgonzola for a taste test. I did not know one was sheep and one was cow. I think I would like it with pears, pecans praline and maybe a glass of port on the side. Ok, definitely a glass of port on the side 🙂
Linda S. says
December 19, 2011 at 3:19 pmI would serve Gorgonzola cheese with a tart crisp sliced apple and some melba toasts.
Maggiemae says
December 19, 2011 at 3:15 pmDefinitely grapes
Christopher Sorel says
December 19, 2011 at 3:13 pmtweeted http://twitter.com/#!/cjsorel/status/148783080264581121
Christopher Sorel says
December 19, 2011 at 3:12 pmfollow you both on twitter @cjsorel
Christopher Sorel says
December 19, 2011 at 3:11 pmfrench bread and hard salami with cheese on our trays
RJ says
December 19, 2011 at 11:22 amFruit and crusty bread with any cheese is perfect!
5 Star Foodie says
December 19, 2011 at 3:48 amRoquefort is a sure favorite at our house. 5 Star Foodie Junior always loved blue cheese since she was tiny. Perfect with pears of course!
danielle says
December 19, 2011 at 1:53 amIf I won, I would have friends over and serve it up with some mixed nuts and wine 🙂 or crumble it (depending on the cheese, some are too delicious and deserve to be devoured as a stand-alone item) into a salad…. with nuts and wine ;D
Kathy E says
December 18, 2011 at 11:45 pmI follow both on Twitter as eyreka1
Kathy E says
December 18, 2011 at 11:41 pmI like pears and grapes on my cheese trays
bellini says
December 18, 2011 at 10:13 pmThere isll be some local “goatgonzola” on my holiday cheese tray this year!!
Rosa says
December 18, 2011 at 9:53 pmthat is a perfect combination!
Cheers,
Rosa
Glennis says
December 18, 2011 at 8:47 pmHmmm! Cheese…Roquefort…mmmm! Roquefort with apples, especially sweet ones to offset the saltiness of the cheese…Love the way you combined with pears! Toss in a wedge of brie for contrast, and maybe havarti as well. Crusty breads…maybe the ciabatta that’s rising… Cheese…is the BEST!
Olga @ MangoTomato says
December 18, 2011 at 8:36 pmLove fruit and cheese together. Will be thrilled to win a sampler 😉