Blue Cheese Butter

It’s a simple thing but it’s a wonderful thing.

Just mash up one part soft salted butter and one part strong blue cheese. Roll into a sausage shape in clingfilm then chill.  Cut off slices and use as you please.

I like it spread generously on rye bread with tomato soup;

oozing into baked potatoes;

or melting gently over sirloin steak.

11 thoughts on “Blue Cheese Butter

  1. I have never thought about blue cheese butter, but I think it would be very good, especially on a baked potato. The tomato soup looks delicious. Have you ever posted the recipe?

    Can’t help but be curious on your move. Are you moving away from the lovely view that you have?

  2. Hello Gale,
    We’ve moved but just around the corner. We loved the area so much we decided to buy here. Our view isn’t as unbroken the water is just a few steps away.
    And I’ll be posting the soup recipe this weekend. :)

  3. That’s wonderful. You were so lucky to find a place so close. I live on a salt water creek off the inland waterway. All kinds of wildlife here year round. I love it. Looking forward to the soup recipe. All your recipes look so good!

    I asked about your camera some time ago. I finally got the newer model. I haven’t mastered it yet, but I’ve enjoyed using it.

  4. Bleu cheese is one of my favorites, and I can almost taste it blended with butter. I’ll be trying this soon!

  5. David – Ah yes, that’s the trouble with food blogs, isn’t it?

    Gale – Glad you’re enjoying the camera. I’m still so happy with my one.

    Lee – You’re welcome!

    Kavey – Nice idea. :)

    Lynn – Yeah, the rye was my favourite too.

    Ozarkhomesteader – Enjoy!

    Tammy – Thank you. :)

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