- fruit bread, toasted walnut bread or almond biscotti
- a drizzle of wild honey
- port soaked prunes
- fresh or roasted pears
- quince paste
- fresh dates
- Select a gorgonzola style blue that has evenly distributed blue veins with subtle marbling around the veins. The natural rind should be dry to slightly sticky.
- A Danish style blue should be selected if it is evenly veined with slight marbling. The interior should be slightly moist and not dull or grey.
- When selecting a blue brie, choose one that has subtle blue veining and a shiny appearance when cut. The rind should be damp but not too sticky and should not show any signs of breaking down.
- Alternatively, wrap the cheese in waxed greaseproof paper but note that it will only keep for a day before drying out
- The cut surface of the cheese may dry a little so it will need to be cut regularly - at least every two weeks
- Store the cheese in the warmest part of the fridge
- Blue vein cheese can be stored in its original wrapper for between one and four weeks
- Freezing is not recommended
- The cheese should be stored with the cut face of the cheese against the original wrapper