Here is another great blue cheese recipe from former blue cheese hater turned blue cheese fanatic Lizzy Shaw.

Makes 2 cups.

2 cups Danish blue cheese cut into ½-inch cubes
Good-quality olive oil to cover
1 teaspoon fresh rosemary leaves
1 teaspoon chopped fresh oregano leaves
1 teaspoon fresh thyme leaves
Pinch of freshly ground black pepper
Pinch of red pepper flakes
Kosher salt to taste

1. Place all the ingredients in a medium-size mixing bowl, toss together gently, cover, and refrigerate at least overnight and up to 5 days to let the flavors develop.

2. To serve, fish out the cheese chunks with a fork, (they look pretty with the herb flakes), reserving the herbed oil, and place them in a bowl. To make more dip, continue to add more cheese to the marinating oil until it gets too cloudy and looks ugly.

Serve with lightly steamed broccoli florets, French bread toasts, or triangles of pumpernickel bread.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)