First, I do not like blue cheese in general, but after reading the reviews, I thought I'd give it a try. I chose a mild Fourme D'ambert blue cheese. I also tried it with camembert, and I have to say the soup really is much better with the stronger flavor of the blue cheese. I loved that the flavors of the roasted vegetables and fruit were allowed to showcase themselves. I used comice pears as they were the most ripe of the pears available, and thankfully there was no gritty texture. I chose to leave the garlic whole while roasting, so that is was less likely to burn and more likely to take on a nutty flavor.