BLUE CHEESE DRESSING

Blue Cheese Dressing

Ahhhh....who doesn't love homemade Blue Cheese Dressing....

​Whether its drizzled on a fresh and crispy classic Wedge Salad, or served up with fresh vegies, or alongside a platter of hot Buffalo Chicken Wings....this homemade recipe is PERFECTION!  I'm kind of a salad dressing snob, because I detest bottled blue cheese dressing - it just isn't worth the time.  But the five minutes that it takes to whip up a batch of rich and creamy dressing at home, and add LOTS of crumbled blue cheese until it is chunky perfection, it's SO GOOD! 

Homemade Blue Cheese Dressing

And for those of you that think that all blue cheese is alike, not so much...

A BLUE CHEESE PRIMER...

• Roquefort blue hails from southwestern France. It's made from sheep's milk, unlike most other blue cheese, and is the strongest flavored. It's soft and crumbly.
• Stilton comes from one of three British counties: Derbyshire, Leicestershire and Nottinghamshire. It's made from local cow's milk only and has to rise to the standard set by governing boards to be sold as Stilton. It's relatively firm for blue cheese and its intensity falls between Roquefort and Gorgonzola.
• Gorgonzola comes from Northern Italy and is a favorite in the United States. It is made from cow's milk and has the mildest flavor of the three most prominent blues. Gorgonzola is used as a spread on crackers because of its creamy character. It's also good for melting in pasta dishes and risottos.
• American blue cheese is typically made from cow's milk. Highly recommended are Maytag (Iowa), Salem Blue (Ohio), Point Reyes Blue (California), Hook's Blue Paradise (Wisconsin), Great Hill Blue (Massachusetts) and Oregon Blue (Oregon), and Kirkland Signature Creamy American Blue Cheese (Wisconsin).

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Originally posted March 2012; Reposted September 2017.