Rolling cheeses 2018

I was very happy all my cheeses made it through customs. I've only had them one time start looking for the word pasteurized on the labels and it was after the customs dog sniffed out the cheese.

Blue cheese help please.

I bought an Italian blue rolled in coffee at Christmas and it's theoretically sensational except for the fact it's just too strong, even for my tastes.

I'm absolutely at the stage of just throwing it out unless anybody has any ideas for how to temper it that don't involve blue cheese dip.

salad dressing? i love a blue cheese dressing on endives

or dressing for the classic winter green-apple/spinach/walnut/bacon salad (or is this just a classic in my own head - i dunno)

It would need to be a *really* dilute dressing to overcome it. Honestly, if I opened the box I'm storing it in you could probably smell it at your place just now.

I'm thinking more about granny's tales like "keep it in a box for a week with half a turnip" or "two drops of vanilla essence on a slice of stale bread, turned to breadcrumbs".

the funkier the blue cheese the better the dressing ime

Pair it with something really sweet and fruity, like fig jam?

Fondue (jk)

I like putting honey on a real strong blue cheese

Seem like sensible ideas but it's way beyond that.

Sod it, bin. I just hate throwing food out.

cook some pasta, and to the hot pot throw in a dollop of this blue as it melts add butter/olive oil until it seems not too overpowering and use as cream sauce for pasta?

once the pasta is drained, add to the hot pot, is more what i meant to say

Already tried that without luck.