Homemade Creamy Blue Cheese Dip Recipe (2024)

FAQs

What makes blue cheese creamy? ›

Creamy blue cheese is made by adding cream to the curd to create a smoother, more luxurious texture. Creamy blue cheeses tend to be less aged, preserving their high moisture content. Crumbly blue cheeses have less butterfat and are aged longer, resulting in less moisture and a denser curd.

Mix mayonnaise, sour cream, green onions, blue cheese, dried parsley, and garlic salt in a medium bowl until combined. Cover and chill in the refrigerator until serving.

Roquefort – The King of Blues:

Kickstarting our list with the crème de la crème of French blue cheeses, Roquefort. This legendary cheese hails from the south of France and boasts an intense, salty flavor that perfectly balances its creamy texture.

Cambozola blue cheese is a German mild blue cheese, sometimes called blue brie. A mild and creamy fine-veined blue with a delicate white rind. The cheese was invented around 1980 and is still produced by the same company, Champignon. Extra cream is added to the milk, giving Cambozola a rich consistency.

Sodium citrate's effect on cheese

Because sodium citrate is such a potent emulsifying salt, it's a common ingredient in pasteurized process cheese products. Love it or hate it, process cheese is a carefully engineered food.

Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. Blue cheese generally has a salty, sharp flavor and a pungent aroma.

Blue cheese dressing does not contain many vitamins, minerals, and other micronutrients. But it can increase the absorption of fat-soluble vitamins such as vitamins A, D, E, and K from the diet. Moreover, it provides calcium and phosphorus which are great for bone health and energy production.

Today, blue cheese is made in a much more scientifically controlled fashion. Raw cow's milk, sheep's milk or goat's milk is pasteurized and treated with a starter culture that converts lactose to lactic acid and changes the milk from liquid to solid.

Homemade blue cheese dressing won't last quite as long as its store-bought counterpart. Transfer the dressing to an airtight container and store it in the refrigerator for five to seven days.

There are dozens of varieties of blue cheese. The four classics are French roquefort, English stilton, Italian gorgonzola, and Spanish cabrales. But today, blue cheese is made in many countries and in a growing variety of styles.

How do you eat creamy blue cheese? ›

Pair your Double Crème Blue with toasted rye bread, fresh pears and roasted nuts, or let it accompany seared game or sit atop baked potatoes. Serve at room temperature by removing the cheese from the refrigerator at least half an hour before serving.

Often referred to as blue cheese, Gorgonzola is exclusively made from cow's milk, often boasting milder flavors than those of other blue cheeses. What truly sets it apart from other blue cheese is its deep roots in Italian artisanship, still influencing production today.

A younger blue that is less pungent and more nuanced than traditional varieties, this cheese has an extra creamy texture, complex flavor and clean finish. Each wheel of Boar's Head Creamy Blue Cheese is made with raw milk for a tangy yet subtle taste.

Use a creamy blue for easy melting and pop it on a burger or a roast beef sandwich. If you're feeling extra naughty, finish it off with a little bacon-onion jam. Try it with Cambozola, Chiriboga, or Cashel Blue. From creamy and mild to biscuity and funky, a rich, chocolatey stout will seduce nearly any blue.

Camembert is a cow's milk French Cheese that is aged a bit less than Brie and is also best served at room temperature when its texture becomes runny. It is important to note that authentic Camembert de Normandie should display a "core" that is firmer than the creamier paste that is closer to the rind.

What gives blue cheese its flavor? Blue cheese's distinct and often earthy flavor comes from the intentionally introduced fungi, Penicillium roqueforti. This mold breaks down some of the fat within the cheese, turning it into different compounds that change the flavor and aroma of the cheese.

Blue cheese is a great source of protein. Researchers also believe that the fat in certain dairy products, such as blue cheese, may have a neutral or even positive effect on cardiovascular health. Blue cheese is also an excellent source of: Calcium.

No need to worry-it's common for naturally aged cheeses to develop a small amount of moisture inside their packaging and is common in our blue cheeses. The liquid on the outside of your cheese is just excess moisture, or liquid whey. Simply blot your cheese with a paper towel and enjoy.