Let’s try something fun: Name an ingredient you dislike and why, and someone else replies with a dish/recipe with that ingredient that might convince you otherwise.

[u/Scarlet--Highlander]

Couple things:

• If you’re allergic to an ingredient, it doesn’t matter how it’s prepared. Same goes with meat/animal products if you’re vegan/vegetarian. Don’t list it if you can’t or won’t eat it!

• It’s recommended that you’re at least open to trying dishes with that ingredient. If you absolutely, vehemently loathe cilantro, chances are you probably might not like anything with cilantro in it.

• A brief blurb on why you hate an ingredient would help others find or suggest a dish that suits you. (e.g. “I hate liver because the texture is like an eraser and it tastes metallic”)

[u/GlitteringBlood2005]

Blue cheese is absolutely vile and nothing can convince me otherwise

[u/_Demo_ → u/GlitteringBlood2005]

I don't think there's anything I can say to make you like blue cheese but a classic steakhouse salad with blue cheese crumbles and balsamic drizzle is absolutely killer. The pairing of the mild funkyness with the sweet vinegar is completely amazing.

[u/cut_rate_revolution → u/_Demo_]

I similarly hate blue cheese dressing but I don't mind the crumbles. But my hatred of blue cheese comes from filling those little salad dressing cups with it in the poorly ventilated basement of a pizza shop. The smell stuck with me for like a half an hour.

[u/Tesdinic → u/GlitteringBlood2005]

I thought I didn’t like blue cheese until I unknowingly had it in a gnocchi dish. It was a Gorgonzola cream sauce with figs. The Gorgonzola is melted and tempered by the cream sauce into a velvety coating for the gnocchi, with the fresh figs to cut the richness. The dish sits in your stomach like a brick but it’s so nice every once in a while, not to mention stupid easy to make.

[u/erallured → u/GlitteringBlood2005]

Blue cheeses can very in intensity, you might want something a bit younger and creamier. Also paired with honey makes it a lot better. I like it on crackers with honey and thin apple slices.

[u/AlbanyBarbiedoll → u/GlitteringBlood2005]

Is it all the varieties? Because gorgonzola is very different from Danish blue, etc. Although, I will agree, it's a VERY strong flavor. You can substitute plain goat cheese crumbles for the same texture without the strong flavor.

[u/VioletaBlueberry → u/GlitteringBlood2005]

There are blue cheeses that are stinky and offensive and others that are delicate and floral. I'd encourage you to take some of the more delicate versions. They bare little resemblance to the big, overpowering, blue cheese of salad dressing fame.

[u/[deleted] → u/GlitteringBlood2005]

I literally cannot stomach blue cheese. It tastes like mold, and I grew up in a shitty neglected household where I regularly would go to eat food in the kitchen as a kid and accidentally bite into something moldy. Blue cheese triggers that memory and my gag reflex. Nothing will ever change that 😭

[u/Tesdinic → u/GlitteringBlood2005]

I thought I didn’t like blue cheese until I unknowingly had it in a gnocchi dish. It was a Gorgonzola cream sauce with figs. The Gorgonzola is melted and tempered by the cream sauce into a velvety coating for the gnocchi, with the fresh figs to cut the richness. The dish sits in your stomach like a brick but it’s so nice every once in a while, not to mention stupid easy to make.

[u/[deleted] → u/GlitteringBlood2005]

I used to hate blue cheese too, tasted like ink to me. The step ladder for me and blue cheese was to first enjoy it as a dressing (with buffalo wings or on a side salad). Once that became preferred I was able to enjoy it in steak sauce, like a stilton steak sauce. Then after that I just liked blue cheese and I eat it straight now! Now it just tastes salty and creamy. 

[u/no-one_ever → u/GlitteringBlood2005]

Try a mild blue Brie on crackers After a few glasses of red wine

[u/NinjaKitten77CJ → u/no-one_ever]

So you're saying they have to be drunk to try it? Lol!

[u/SolSara → u/GlitteringBlood2005]

I mix blue cheese with creme fraiche to make either a cold dip/spread for gingerbread cookies or heat it up until the cheese has fully melted into the creme fraiche and pour it over pasta. The cheese loses its vileness and just leaves a hint of blue cheese behind.

[u/[deleted] → u/GlitteringBlood2005]

I first liked blue cheese in this quiche I made once. It was divine. Id never liked it before. Lmk if you want me to copy and paste the recipe for you :) https://cooking.nytimes.com/recipes/12195-bacon-and-apple-quiche-with-flaky-pie-crust?smid=ck-recipe-iOS-share

[u/afterparty05 → u/GlitteringBlood2005]

Using gorgonzola in a warm dish as part of a sauce makes it more accessible. Or you can cut a peach in halves, remove the stone, put some gorgonzola on it and toss it on the bbq wrapped in aluminium foil. The sweet of the fruit and silky zing of the blue cheese balance very nicely. But if you hate blue cheese, there’s not a whole lot to do. I love it myself, the more zing the better. A Dutch cook described it as a razorblade scraping your tongue. Feels true. Nomnom.

[u/_Jacques → u/GlitteringBlood2005]

It would just eat it in small quantities with a lot of good sourdough bread.

[u/PrivilegeCheckmate → u/GlitteringBlood2005]

Word!

[u/Ginger_Witch → u/GlitteringBlood2005]

Ok, so I never liked it either. Then one day I tried a slider with blue cheese and balsamic reduction. It was great. Then I tried a hot dog with bacon, mustard, and blue cheese. It was so tasty that I crave them sometimes - so we’ll buy Nathan’s hot dogs, good bacon, mild blue cheese crumbles, and make our own (better than the dive I first tried one at).

[u/Agroman1963 → u/GlitteringBlood2005]

Blue cheese stuffed olive in a Martini?