The classic BLUE STYLE - also known as Stilton - goes so well with fruit - like pears & old English apples - Russets and Granny Smiths. Lots of American recipes use  Blue - especially in salad dressings, vinaigrettes, dips, potato cakes and with walnuts or shaved into salads, accompanied with a glass of Sauterne. Try grated into mashed potato, or as a garnish for well roasted jacket potatoes, sprinkled  with rosemary. Perfect between granary bread with slices of beefsteak tomato & a big pinch of fresh tarragon. Lovely in Blue Sheese & broccoli soup or in Blue Sheese coleslaw. Fabulous toasted, topped with herbs, paprika and sprinkled with olive oil.