Blue Cheese (or bleu cheese if you’re a Frenchy) is a cheese made by injecting the mold Penicillin into curds, or mixing the mold in before curds form, which forms the green and blue areas in the cheese. Once the mold is mixed in the cheese is aged in caves or similar environments that the temperature can be controlled to encourage the bacteria to grow and give the cheese its unique salty taste and creamy texture. This bacteria is called Brevibacterium linens and is the same bacteria that gives rise to human body odor and makes your feet stink!
There are five different types of blue cheese:
- Gorgonzola –Gorgonzola, Italy. Made from unskimmed cow’s milk. Soft, crumbly, salty.
- Stilton – Originally sold in the village of Stilton, England but may not have originated there. Semi-soft, crumbly. This cheese becomes creamier the longer it ages.
- Roquefort – From Roquefort-sur-Soulzon, France. Made from sheep’s milk. Has a tangy flavor.
- Danish – Also known as “Danablu.” Made from full fat cow’s milk. Semi-soft.
- Cabrales – From Spain. Made from unpasteurized cow’s milk.
Homemade Blue Cheese Dressing Recipe
1/2 c. mayonnaise (I recommend Duke’s)
1/2 c. sour cream
1/2 c. buttermilk
1/4 tsp. garlic powder
1/4 tsp. Worcestershire sauce ( I recommend Lea & Perrins)
6 oz. of good Blue Cheese (I recommend Stilton but have had amazing results with Gorgonzola as well as Roquefort)
1/4 to 1/2 tsp. Salt (depends on how salty the cheese you are using is)
Fresh ground black pepper to taste
1/2 tsp. fresh squeezed lemon juice
Steps:
- Combine the mayonnaise, sour cream, buttermilk, garlic powder, freshly ground black pepper, lemon juice and Worcestershire sauce in a bowl or jar (I use a 2 cup measuring cup for ease of pouring into whatever jar it will be stored in) and mix.
- Crumble your blue cheese leaving some larger chunks for texture and add it to the liquid mixture.
- Taste before adding any salt as too much will ruin it!
- Let it come together for a minimum of a few hours but preferably overnight.