Wednesday, May 25, 2005

How can you tell when....

Blue cheese goes bad? It's already moldy.


Janey said...

An excellent question to which I don't have the anser, but remind me to send you my famous recipe for blue cheese dressing.

Ms Mac said...

Oh send me too Janey!

Also, I never let cheese stay in the fridge long enough to go bad!

cncz said...

i have the answer. i lived in france. blue cheese is old when it gets hard and the white parts turn a darker beige. ditto for roquefort.

Andi said...

I am 35 and let me tell you, I only started eating blue cheese about a year ago! Can you imagine? All the years I'vebeen missing out on this delicacy?

Karen said...

*love* blue cheese. In the rare occasion that I forget to consume it immediately, have to agree with cncz as to signs of age!

Janey said...

I hope you all take as much pleasure in this as I have...

Alfredo’s Blue Cheese Dressing

I wish I could take complete credit for this recipe, but it is a close version of my friend, Alfredo’s, and I just have to give him his props. If you can, use a good quality crumbly blue cheese such as Maytag Blue or Blue Hill Blue. Gorgonzola is good too, but tends to be creamy as opposed to crumbly. In a pinch, you can use something from the supermarket (Saga), but the better the cheese, the better the dressing. The rest of the ingredients are self-explanatory, but I do think that lighter vinegar works best (white wine, champagne, even cider vinegar). Balsamic would be overpowering,

To dress a medium size salad to serve 4 people:

½ cup good quality extra virgin olive oil
½ cup good blue cheese
½ tsp. Dijon mustard
1 tsp. honey
2-3 dashes Worcestshire Sauce
½ teasp. dried Basil
Fresh ground Pepper
Vinegar to taste

Mash olive oil and blue cheese in a bowl with a whisk. Add the remaining ingredients except the vinegar and whisk until combined. If possible, let the mixture sit for at least ½ hour. Right before you want to dress your salad, whisk in vinegar IN SMALL INCREMENTS, to taste (a tablespoon or 2 at most). Bon apetit!

And don't forget...