I have recently come into posession of about a lb of lovely Stilton blue cheese. It came on a bit of a shopping binge that included two types of brie and about a lb and a half of Portuguese Flamengo. We've cheese plated ourselves to contentment.
I wonder if anyone has experience cooking with blue cheese, beyond a sauce for a steak.
The Flamengo makes lovely risotto, in case anyone was wondering.
Any help appreciated.