Walnut-Blue Cheese Sourdough Bread

when is it blue cheese and when is it bleu cheese? i suppose i could look it up--i am on the internet, after all--no, i don't see a quick answer. i don't guess it matters. this recipe comes from reinhart's BBA. in his section on sourdough breads, he claims this particular version is his favorite variation of sourdough bread. it seemed a bit unusual to me, but i decided to try it. since i'm the only one in the house who would eat such a bread, i made a smaller loaf for me and a larger one to take in to work tomorrow. i have to say i'm quite happy with this bread; peter reinhart was right (he isn't always, though. i've had a few BBA experiences that i wasn't happy with, and i'd rather blame him than me). it's a lovely color (though the crust got a little dark as i waited for the crumb to finish baking) and has good texture and taste. i had a version of a ploughman's lunch for supper tonight with this bread, some apple slices, pickles, and a porter. i hope my buddies at work like it. it's a bread that's best used in that fashion, i think, rather than as an accompaniment to a meal or as a vehicle for sandwiches or spreads. it should be the main star of a ploughman's lunch, or a part of an appetizer platter or just served with beer or wine as a snack.