I’ve always loved the combination of pear and blue cheese. It’s a combination I’ve come back to time and again over the years. I’m pretty much sold on not messing with the cheese at all - here’s where I doff an imaginary cap to the skill of the cheesemaker - but I do love to pickle the pears; a nice marriage as the sweetness of the pear and sour hit of the pickling liquor (which can double as a dressing or be made into a jelly) balances out the richness of the cheese. You can vary it to suit your taste, so just go with what you like - if you prefer a stronger cheese like Dunsyre or Lanark Blue, then go with that; you can vary the sweet / sour balance of the pickled pears, too, to suit yourself.