Roqufort, I'm 50/50 between that and Costello.
I bought some costello a few days ago but I can't find, I susspect when I do find it, it'll be super blue, which isn't a bad thing.

I split my jacket potato in half, mash the guts with butter, and the put a bit of blue cheese on top. That's my 'thing' of the moment. I microwave them for 10 minutes and then cover in oil and crunchy-salt and then put then in the oven and forget about them 'till approx 4 TV shows are over.
( G/PP 💩💩💩💩💩&#128, Sun 8 Apr 2012, 15:14, 1 reply, 13 years ago)

Try adding it to mashed potatoes
makes for a exciting shepards pie or sauasage and mash
( willenium Fist bump for verification, Sun 8 Apr 2012, 15:17, Reply)

That would deffo work for me.
I'm not a big Mash fan, as I like the skins as much as I like the guts, but in a potato-topped-pie, you still get crunchy bits, so thats OK.
( G/PP 💩💩💩💩💩&#128, Sun 8 Apr 2012, 15:23, Reply)

yep,
I reccomend a good strong blue cheese to liven up mash.
( willenium Fist bump for verification, Sun 8 Apr 2012, 15:25, Reply)

I wonder if you can get pure blue that is still edible....
... like, think, imagine this, you could create other things that are blue, like...ermm... I can't htink right now.
( G/PP 💩💩💩💩💩&#128, Sun 8 Apr 2012, 15:27, Reply)

M&M's
and peanut M&M's?
( willenium Fist bump for verification, Sun 8 Apr 2012, 15:32, Reply)

I bought some Reeces Peaces yesterday, they're alright, I want to sprinkle them on top of a banoffee pie.
I was thinking blue cheese flavour would work well anything savory and creamy or crunchy.
( G/PP 💩💩💩💩💩&#128, Sun 8 Apr 2012, 15:56, Reply)