Buttermilk Bleu Cheese Dressing

I CANNOT have enough bleu cheese in my life. I am a member of “The Bluer, the Better” society.

My mom would make my dad’s favorite dressing for his birthday every year. It was a creamy, reddish Roquefort, and I remember stealing little nibs of cheese when she wasn’t looking. I absolutely loved it. Even her telling me the “blue” was actually mold did not temper my passion.

To this day I remain an ardent devotee. *

I mean, who doesn’t need a little Penicillium in their life?

I like this recipe because it is less oily than so many other creamy bleu cheese dressings. Substituting sour cream and buttermilk for mayo lightens it up a great deal. It also makes it a great “drizzling” dressing for those dishes that need a little decoration.

Cheese is a principal player in this dressing, so choose a robust, veiny bleu.

Is there a difference among bleus, you ask?

Well, yes. Thank you for asking.

These are categorized from mild to strong:

Gorgonzola is Italian and made from goat’s milk and/or unskimmed cow’s milk. It is robust, aromatic, and creamy. The texture ranges from soft and crumbly to firm.
Danish Bleu is made of cow’s milk. It was created to mimic Roquefort in terms of texture and taste; however, it is milder than Roquefort. It is creamy and semi-soft.
Stilton is also made of cow’s milk. Strong but less spicy than Roquefort; creamy.
Maytag, an American cheese, is a product of cow’s milk and like Danish Bleu was designed to rival Roquefort. Its flavor is tangy, and it will practically melt in your mouth.
Roquefort is French and made from sheep’s milk. It has a sharp, distinctive bite and a crumbly texture.

It is essential that you crumble your own cheese as opposed to buying cheese that is pre-crumbled. Pre-crumbled cheeses are covered in waxy stuff that will detract from the essence of this gorgeous bleu. I also recommend slightly freezing the cheese to make it easier to crumble. Use a fork for best results.

The dash of hot sauce adds an almost indiscernible yet essential piquancy.

This dressing is so good I am tempted to slather it all over my body just so I can lick it off. Too much information? Well, it is also delicious on garden fresh vegetables, fries, sweet potato chips, steak, hamburgers, pears, as a dressing, a sauce, as a dip…the list goes on.

Enough blogging BLAH BLAH BLAH. Let’s get to the recipe!

Enjoy!

XXOO AB

If you make this dressing, I’d love to hear about it! Comment below and tag #nakedepicurean in your Instagram photos.

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Buttermilk Bleu Cheese Dressing