Now this is a wild hair spur of the moment post at best. Just ate supper with a salad with some bottled blue cheese dressing that was not all that great, to say the least, and wondered how many knew what "real" blue cheese dressing was. Or.. at least as real as my mother used to make it.
Real blue cheese dressing is made from a particular cheese made in France. Roquefort is a ewe's-milk blue cheese from the south of France. It's a little hard to find in the US now days. The grocery stores usually stock some blue cheese made from cows milk or who knows what. But the grocery store stuff is still better than the bottle dressing.
Here is how my mother made it. First you get out the blender. Cut some Philidelpha cream cheese into chunks, the larger size, about 8 oz. and put it in the blender. Pour in a little milk and blend until you get a consistancy about like a thick milk shake. Then crumble in some real, or almost real, blue cheese, about 3 oz.. Blend some more and maybe pour in a little more milk. If you like, if it is not real Roquefort, sprinkle in a little garlic salt when you blend it the last time. Don't blend it much, you want much of the blue cheese to remain in small lumps. It's then done. Put in the fridge for a little while as it will thicken a little more.
Make your salad and put on your dressing. If you want to give it a little more punch, sprinkle a little feta cheese on top. Feta cheese is Greek not French, but so what.
Blue cheese salad dressing
Moderator: DuncaninFrance
How do you think this receipe would work with a good Blue Stilton? As much flavour (albeit in a slightly different register) but slightly less 'pungent' in the sinuses in the after-taste (IMHO)"...Real blue cheese dressing is made from a particular cheese made in France. Roquefort is a ewe's-milk blue cheese from the south of France..."
Providing one isn't trying to reproduce a particular 'National' cuisine, then surely 'fusion' is the art of cooking."...If you want to give it a little more punch, sprinkle a little feta cheese on top. Feta cheese is Greek not French, but so what..."
Tom
(I'm not a great one for cooking, but one look will tell you that I've mastered the eating bit ).
The Truth IS Out There, The lies are in your head. (T. Pratchett - 'Hogfather'))
- DuncaninFrance
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Made from this beast - the Lacaune sheep in the Tarn area.Roquefort is a ewe's-milk blue cheese from the south of France.
http://i51.photobucket.com/albums/f392/ ... /SHEEP.jpg[/pic]
As you will see, they only have wool on their backs not underneath.
I LOVE it. It makes a great sauce for steak too.
Duncan
What contemptible scoundrel has stolen the cork to my lunch? -- W.C. Fields
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What contemptible scoundrel has stolen the cork to my lunch? -- W.C. Fields
"Many of those who enjoy freedom know little of its price."
You can't fix Stupid, but you can occasionally head it off before it hurts something.