I am sure you know many people who don’t like what some refer to as ‘smelly cheese’. The issue is to never use said cheese in it’s undiluted form… most recipes blend strongly flavored cheeses with milder varieties to find something acceptable to most people. ( As previously discussed in another post, such is the case with blending Feta cheese with Ricotta — a whey cheese — in Greek cheese turnovers.) As a ‘super taster’, I enjoy a flavorful cuisine; however, I prefer not to be hit over the head with a wheel of Limburger! Compare your recipes… you’ll like it better if it isn’t too strong to start.
Roquefort and Blue cheese dressings that are creamy with the right amount of tang are preferred. Although some may disagree, I use a blender to smooth out the Roquefort dressing and minimized the experience of finding a large chunk in ones salad! By the way, did you know that Roquefort is made from Sheep’s milk?
Here’s how I like it:
(3 servings)
3.5 oz. of Roquefort Cheese
1/3 cup of sour cream
1/3 cup of heavy cream
salt, pepper and garlic powder to taste ( about 3/4 tablespoon total)
1/2 teaspoon wine vinegar ( I have a favorite Italian I use)
1/2 teaspoon lemon juice
1/2 teaspoon mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcester sauce
Blend with a hand mixer until desired consistency ( very small pieces of cheese are visible). I usually chill the dressing a few hours before serving.
Very nice, very smooth and very satisfying.
Roger