It's also starting to become possible to find blue cheeses made by much smaller cheesemakers, so keep an eye out for those too.
It's taken me a while to come up with a really good blue cheese dressing. I wanted it to be rich and cheesy but not too overwhelmingly full of blue cheese - somewhat contradictory desires. I've finally figured out that a little bit of Parmesan allows me to achieve that goal.
Makes about 1 cup
15 minutes prep time - 1 hour rest time
1/4 cup crumbled blue cheese
1/3 cup mayonnaise (light is fine)
1/2 cup buttermilk
1/2 teaspoon Dijon mustard
black pepper and salt to taste
2 tablespoons finely minced chives (optional)
Grate the Parmesan and crumble the blue cheese into a small bowl. Mix in the mayonnaise, buttermilk and mustard. You may wish to add a little more buttermilk, if it seems too thick. Season with a good grind of black pepper. I didn't put in any salt; the two cheeses will bring quite a lot, but you may wish to add a tiny sprinkle.
Serve over green salad or as a dip for crudités.
Last year at this time I made Lemon Pudding.
3 comments:
I have definitely been on a blue cheese kick lately. My family loves blue cheese dressing and I'm always up for making a homemade version of a store-bought favorite!
If you are looking for a good mild Ontario blue cheese may I suggest Barely Blue made by the Glengarry Cheese Company (their web site doesn't mention that they have started making their own cheese, but they do) or Highland Blue from the folks at Back 40 in Lanark Highlands.
Barely Blue is, as the name suggests, quite mild.
Highland Blue is a great raw sheep milk blue, with a wonderful saltiness and medium sharp blue flavours.
Alternatively, there is Blue Haze, which is Ermite, made in Quebec by Fromagerie Abbaye Saint-Benoit, but is smoked here in Toronto.
Homemade is always sooo much better, Joanne, isn't it!?
Culinary Immunity, thanks for those suggestions. Those cheeses are from the other end of the province from me, so I didn't really know about them. I'm taking notes!
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