13 recipe ideas for leftover blue cheese — theguardian.com

If I ever needed a reason to be thankful, it is to the happy accident that led to the discovery of blue cheese. A combination of conditions – bacteria and man's willingness not to be put off by a bit of mould – means that we now have a whole glorious array of piquant blue cheeses that taste fabulous and cook beautifully. It is yet again another example of serendipity in the world of food. The fact that it goes so beautifully with my favourite celery means happy days.

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