What Are The Substitutes For Blue Cheese
Here is how you can substitute blue cheese and yet not loose the authenticity of the dish being made.
When one says blue cheese, one is not really referring to any particular cheese. It is a term that is used loosely, to denote cheeses of a blue vein category. Gorgonzola, Roquefort, Stilton and Bleu d'Auvergne are a few varieties of cheese, that is referred to as 'blue cheese'. Now blue cheese can be found in various textures ranging from firm and friable to soft, cheesy and creamy.
Also it goes without saying that the blue cheese is an expensive variety of cheese, and is to most people a luxury of sorts. While it is a delicacy to some, others find it too strong for their taste. It is strong and pungent in most cases, with a sharp flavour, as opposed to the other milder variants of cheese. It is because of these distinct features, that one needs to be on the guard while substituting blue cheese with any other variant.
Ideally feta cheese is a good substitute for blue cheese. It doesn't not have the blue veins and is definitely a milder version, but it will do. You could grate a little bit of the feta over salads. Feta cheese can also be used for making a cheese board (which is generally made using blue cheese).
Another alternative would be to substitute the blue cheese, with another blue cheese of the same kind. Stilton can easily be replaced with Gorgonzola or Roquefort. The Danish blue cheese, Saga blue, which is known for its creaminess, can be replaced with a milder, creamy cheese like Cambozola or Blue Castello. It is best to use blue cheese of the same texture, flavour or feel, for best results.
Food, Wine and Cheese
All said and done, there are many types of food that can be paired with blue cheese rather well. Dried fruits, figs, apricots and the likes can be paired well, and it can also be used in salads. Wine and cheese combination can be attained by pairing the blue cheese, with red wine or port wine. Avoid white wine.