I’m Dreaming Of A Blue Christmas

One hard, one soft, one goat’s, one blue, and the blue is often Stilton. At one time, this was the mantra for anyone creating a cheeseboard, but in recent years we have seen the great cheese revival in Britain and many of the new artisan cheesemakers offer fantastic blue cheeses.
We eat more cheese on Christmas day than at any other time of year and blue cheese is perfect eaten to round off the yuletide dinner and takes pride of place on any cheeseboard. And for those who like cooking with blue cheese there are lots of delicious ways to use cheeses over the festive period if you fancy a change from turkey leftovers!

A great Christmas winter warmer

Soup is one of the most comforting dishes to eat during the winter months and a great Christmas starter. Celery Soup with Yorkshire Blue cheese makes a delightful thick soup, perfect served with a chunk of freshly baked bread. It’s simple to make too as everything goes in one pot! Best seller, Yorkshire Blue cheese is made with cow’s milk and has won many awards for its soft creamy texture and unique buttery flavour with no sharp bite, so it’s perfect for this dish.

Can’t face another Turkey dinner with all the trimmings?

If you’re looking to throw out the Turkey this year, you can’t go far wrong with British Beef Tenderloin with Buffalo Blue Cheese Stuffing. This indulgent dish is perfect served at Christmas and is simple to make, all you need to do is take a large piece of beef tenderloin, stuffed with a mixture of crumbled Buffalo Blue cheese, walnuts, parsley and oregano and roast in the oven. Buffalo Blue, made from the milk of Water Buffaloes, is soft and creamy in texture with a luxuriously smooth, tangy flavour that works well with roast beef.

Leftovers Lunch

If you’re having a traditional Christmas dinner this year, then you may need an inspired way of using up the left over turkey! A Byland Blue cheese and turkey salad, with added slices of crisp apple and mixed leaves, makes a tasty light meal, which tastes great sprinkled with dressing made from a light oil and apple juice. Byland Blue cheese, produced with Yorkshire cows’ milk, has a sweet, tangy, nutty flavour with a bit of a kick, which is the ideal cheese for this dish.