blue cheese dressing

The blue in blue cheese is a kind of mold knotted through i, which gives blue cheese its distinctive taste. Well known varieties of blue cheese include Gorgonzola, Roquefort, Stilton, Cabrales, and the Canadian Benedictine Blue. As you might guess, blue cheese was discovered by accident. Before modern production techniques cheese was aged in caves that often were moist. The discovery that cheese with blue stuff growing in it tasted good and was edible occurred subsequently, and blue cheese was born. I guess before refrigeration and grocery stores you did what had to be done.

• blue cheese

• 2 tbsp olive oil

• 2 tbsp white wine vinegar

• 2 tbsp white wine

• dash salt

• 1 garlic clove

• 1 pint sour cream

1. Carefully fork mash the blue cheese and measure out the desired quantity. If desired, some of the blue cheese can be set aside to add a final texture to the dressing. The amount of blue cheese to be added depends on taste, but at least 4 oz of blue cheese should be used. If a garlic press is available, squeeze the garlic. If none is available mince the garlic.

2. Mix together the blue cheese, olive oil, white wine vinegar, white wine, salt, sour cream, and garlic. A hand mixer may be used, or a food processor can be utilized to combine the ingredients.

3. Check the taste of the sauce. If desired add more blue cheese or other ingredients. If the salad dressing is too thick, add milk or half & half until the desired thickness is achieved.

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