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Top Pick Of The Week

July 18, 2006
Updated September 2009

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Blue Cheese Recipe
Beyond dips and crumbled over salads, there are endless and tasty things to do with great blue cheese. Photo by Melody Lan | THE NIBBLE.
WHAT IT IS: A creamy, melt-in-your-mouth farmstead blue cheese from Marin County, California.
WHY IT’S DIFFERENT: An exceptional-quality cheese that has full, rich blue flavor without any of the sharpness that drives some people away from blue cheeses.
WHY WE LOVE IT: It dazzles the palate, whether in savory company with other cheeses, nuts and olives, or as a sweet dessert with peaches, pears and a glass of Sauternes or Port.
PURCHASE AT: PointReyesCheese.com


Point Reyes Original Blue:
Page 4: Blue Cheese Recipes

This is Page 4 of a seven-page review. Click on the black links below to visit other pages.

INDEX OF REVIEW

MORE TO DISCOVER

Great Blue Cheese Recipes

The Blue CourseWe’ve selected two wonderful recipes, below, from The Blue Course, Point Reyes Farmstead’s charming soft-cover recipe book for Original Blue. There are a few other recipes on the company website (where the book can be purchased). The book has excellent information about blue cheese, plus much more temptation among the 50 recipes in the book, including:

  • Focaccia With Caramelized Onions, Pears &
    Original Blue
  • Original Blue Coleslaw
  • Pumpkin Soup with Original Blue Toasts
  • Blue and Red Pear Risotto
  • Original Blue Beef Wellington
  • Fig Walnut Biscotti With Original Blue
  • Blue Cheese Ice Cream

Blue lovers will want to make every one of them. To tide you over:

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Point Reyes Original Blue Potato Salad

Ingredients

  • 5 pounds red new potatoes
  • 1/2 cup dry white wine
  • 1-1/4 cups mayonnaise
  • 1-1/4 cups sour cream
  • 2-1/2 tablespoons Dijon mustard
  • 2-1/2 tablespoons cider vinegar
  • 1/2 pound Original Blue Cheese,
    crumbled
  • 5 green onions, minced
  • 1-1/2 cups chopped celery
  • Salt and freshly ground pepper,
    to taste

Directions

  • Place potatoes in large pot. Cover
    with cold water. Boil until tender. Drain. Cool slightly.
  • Peel potatoes, if desired. Cut into
    1-inch pieces. Transfer to large bowl.
  • Add wine, season with salt and
    pepper and toss to coat. Cool. Add
    all remaining ingredients, mix, and
    adjust seasoning as needed.
  • Let stand 30 minutes at room
    temperature before serving. Can be
    prepared 1 day ahead: cover and
    refrigerate.
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Point Reyes Original Blue Mashed Potatoes

Ingredients

  • 4 large Yukon Gold potatoes, peeled
    and cubed
  • 2 tablespoons (1/4 stick) butter
  • 1/3 cup whole milk
  • 1/3 cup chopped green onion
  • 6 ounces Original Blue Cheese,
    crumbled
  • Salt and white pepper, to taste

Directions

  • Cook potatoes in saucepan of boiling
    salted water until tender, about 20
    minutes.
  • Drain potatoes and force through ricer
    or mash with an electric mixer.
  • Melt butter in small saucepan
    with milk.
  • Add milk mixture to potatoes and
    blend. Fold in green onion and
    Original Blue Cheese.
  • Season with salt and pepper,
    if desired. Serves 5 to 6.


Continue To Page 5: Storing Blue Cheese

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