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| Say 'fromage': Wheels of sheep cheese ripen underground at Vermont Shepherd. Mima Mohammed |
Stopping along Vermonts Cheese Trail
Vermont Shepherd owner David Major credits an American poet for his cheesemaking lifestyle.
from the October 24, 2007 edition
Page 3 of 3
Blue cheese dressing
6 ounces cream cheese
4 tablespoons mayonnaise
3/4 cup sour cream
2 teaspoons minced garlic
salt and pepper to taste
1 tablespoon lemon juice
3 tablespoons milk
1-1/2 ounces blue cheese
In a medium bowl, stir together cream cheese, mayonnaise, sour cream, garlic, and salt and pepper. Mix in lemon juice and milk, stirring until smooth.
Crumble blue cheese into mixture, and fold into mix, without breaking up chunks. Place the dressing in a storage container and refrigerate for at least one hour before serving.
Note: True Roquefort cheese comes from the village of Roquefort, in southwestern France. A creamy, pungent, strong-flavored sheep's milk cheese, it is aged in Roquefort's limestone caves to develop its flavor.
Source: http://allrecipes.com/Recipe/RoquefortBleu-Cheese-Dressing/Detail.aspx
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