Growing up, I remember times when mom and dad came home from the grocery store, and if there was a wedge of Roquefort cheese in the bag, we knew we were in for a dinner or lunch treat - wedges of Iceberg lettuce slathered with mom's Roquefort cheese dressing. My younger sister from another generation says her memory is when she saw the wedge of the French cheese come out of the grocery bag, she knew it was "salad bar night."
Roquefort is a sheep milk cheese from Southern France and is one of the world's best known blue cheeses although similar cheeses are produced elsewhere. Like wine with the protection of designation of origin, EU law dictates only cheeses aged in the caves of Roquefort-Sur-Soulzon may bear the name Roquefort. Cheese made with the same technique yet not from the Roquefort region is known as "Blue" cheese. These blue cheeses may also be produced with sheep or cow's milk. Italian blue cheese, known as Gorgonzola is made from cow's milk, as well as British Stilton is made from cow's milk.
In the United States, Maytag Blue from Iowa and Point Reyes Farmstead Original Blue from California are both popular and tasty cheese made from cow's milk. In my sister's and my households, we're fans of Point Reyes Blue. I think it is creamier than traditional Roquefort.
 |
| Mom's Blue Cheese Dressing and Point Reyes Farmstead Blue |
Mom never wrote down her recipe. She made the dressing off of the top of her head, and luckily for me, I was paying attention. (Note: These measurements can vary)
In a bowl add:
Equal parts of mayonnaise and sour cream, such as 1/2 cup of each is a good start.
Add about 1/8 tsp of garlic powder and 1 tsp of dried parsley.
Thin with a bit of buttermilk or regular milk to desired creaminess.
Add chunks of blue cheese - at least a 1/4 - 1/2 cup.
Salt and pepper to taste.
Place ingredients in a jar and store in the refrigerator for no more than 4 days - if it will last that long. You may also use little to no milk if you wish to use it for a dip.
Comments
Post a Comment