Finding Inspiration Outside the Recipe Box with Bleu d’Auvergne

FEATURED IN THE CHEESE PROFESSOR

Finding Inspiration Outside the Recipe Box with Bleu d’Auvergne

The Cheese Professor featured Melanie Underwood’s savory blue cheese cheesecake in a story exploring creative ways to use Bleu d’Auvergne beyond the expected salad or cheese board.

A cheesecake that works as a savory course

“The cheese’s sharp salty flavor is mellowed by the cream cheese.”

“I love serving this after dinner as an alternative to dessert or a cheese course.”

“Please make sure all of your ingredients are at room temperature though!”

Why the combination works

Melanie’s version uses the structure of cheesecake to showcase a savory cheese in a different way. Cream cheese softens the sharper blue cheese notes while the custard-style format creates a rich, sliceable dish that can sit comfortably between dessert and a traditional cheese course.

The bigger idea

The feature reflects Melanie’s long-running approach to teaching: understand the technique first, then use it as a framework for creativity.

Read The Cheese Professor story

THE CHEESE PROFESSOR • CHEESE & BAKING • Bleu d’Auvergne and savory cheesecake