I’ll admit it, I’m a sucker for a good blue cheese dressing. I think blue cheese is a love it or hate it food and I definitely love it! I love this dressing as a dip for veggies, as a sauce on a chicken or roast beef sandwiches and of course on my salad.
There are many different types of blue cheese and in general, a good rule of thumb to follow is that the creamy blues are usually milder than the crumbly ones. This is because the extended aging of crumbly blue cheese allows the veining of blue mold to spread deeper through the cheese, intensifying the flavor. Creamy, milder blue cheeses are best paired with lighter accompaniments such as fruit, celery and crusty baguettes. The crumbly, bolder blue cheeses are best paired with chutneys and nuts, are great in dressings and crumbled over a salad and melted over a burger or steak.
I have two favorites; Roquefort and Maytag followed by a Gorgonzola. Roquefort is a French blue cheese and is white, soft and crumbly. It’s veins are a bluish-green and it has a smoky flavor. I love serving it on an appetizer tray with figs and nuts and melted over crusty French bread topped with fig preserves. Wow, I’ll have to make that soon, it would be nice for the holidays.
Maytag is similar to Roquefort but it’s an American blue cheese. It was first created in an attempt to duplicate Roquefort. It’s got a distinctive green veining and it can be pungent in smell. It’s creamy yet crumbly in texture and comes in a wheel wrapped in foil. It is awesome in this dressing and melted on your burger as well.
- 5 ounces of blue cheese
- ¼ cup and 2 Tablespoons buttermilk
- ¼ cup and 2 Tablespoons light sour cream
- ¼ cup canola mayonnaise
- 1 Tablespoon and 1 teaspoon white wine vinegar
- ¼ teaspoon garlic powder
- Kosher salt and black pepper to taste
- In a small bowl, mash the blue cheese and the buttermilk together with a fork until it resembles cottage cheese.
- Stir in the sour cream, mayonnaise, vinegar and garlic powder until well blended. Season with salt and pepper to taste.