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.