Whether a chef is crusting their filet mignon special in blue cheese, stuffing olives with it at the bar for a martini, or curating a charcuterie-style appetizer with Roquefort, crackers, nuts, and pear, blue cheese has a distinct presence on menus. Often, it is equated with more refined palettes, and the unmistakable flavor can be controversial at the dining table, but its place on menus is irrefutable. Thanks to Gen Z and millennials’ interest in bold, global flavors, blue cheese stands out as an option operators can use in interesting ways across menu applications to balance flavor profiles while creating interest.
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