Top Pick Of The Week

July 18, 2006
Updated September 2009

. .
Blue Cheese Dip
Point Reyes Original Blue Dip & Dressing is better than we could make ourselves—even with an entire wedge of the 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.

Point Reyes Original Blue:
Page 6: Original Blue
Blue Cheese Dip & Dressing

This is Page 6 of a seven-page review. Click on the black links below to visit other pages.



Take A Dip: Original Blue Dip & Dressing

What happens when you take all that Original Blue goodness and turn it into a chunky blue cheese dip? You get a dip that blue cheese lovers will flip over, and even people who don’t like blue cheese may enjoy it (the non-blue lovers at our tasting were converted instantly).

The company’s second product, Original BlueDip and Dressing, has been selling exclusively at the Saturday San Francisco Ferry Plaza Farmers Market for the past two years (where we first discovered it). It is now available at specialty food stores nationwide, in 7-ounce containers. They say good things come in small packages. We can only advise: don’t buy just one, even on your first trial. Any true blue lover could happily eat one container as a first course.

The dip is loaded with large chunks of Original Blue. Whatever you like to dip—crudités, potato chips, pretzels, crackers, bread sticks or chicken wings—your experience will be significantly enhanced. Some of our favorite uses include:

Point Reyes Original Blue Dip
Photo courtesy Point Reyes.
  • Instant Hors D’Oeuvres. Arrange endive leaves on tray. Add dip to the middle of the leaves. If you have time, add some color, like snipped chives or dots of roasted red pepper.
  • Blue BLT. Hold the mayo and put the dip on a BLT. It’s a big improvement over the original!
  • Blueburger. Better than trying to melt cheese on a burger, here’s the cheese and the condiment in one. There’s no need to add anything else: this is a dazzling dressing.

We could never be blue, surrounded by such wonderful blues.

—Karen Hochman

FORWARD THIS NIBBLE to anyone who loves cheese (which is almost everyone we know).

POinT REYES Farmstead Cheese COMPANY

Original Blue Cheese and Original Blue Dip
& Dressing

Certified kosher by Orthodox Rabbinical Council
of South Florida
Gluten Free

  • Three 6-Ounces Wedges
  • Half Wheel (About 3 Pounds)
  • Whole Wheel (About 6.5 Pounds)
  • Point Reyes Original Blue Dip & Dressing
    Two 7-Ounce Tubs
  • “The Blue Course” Cookbook
  • Gift Packs
    Wedges With Other Foods
    $43.00 to $46.00

To purchase online, visit
or telephone 1.800.591.6878.

Point Reyes cheeses are available at specialty food stores including online stores, and at cheese shops nationwide, where smaller amounts can be purchased.

Prices and product availability are verified at publication but are subject to change.

Point Reyes Wedges
Above, 6-ounce wedges. Below, splendor in the grass (or at least, in the hay): a full wheel, about 6.5 pounds of creamy blue.
Point Reyes Wheel

More Favorite Cheese Books

Cheese Primer Grilled Cheese The Cheese Course
The Cheese Primer, by Steve Jenkins (paperback). For 20 years, Steve Jenkins has led the way in upgrading the quality of cheese sold at fine food stores in the U.S. In this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. The guide to pronunciation is particularly helpful. Passionately written, a must for every shelf. Click here for more information or to purchase. Grilled Cheese: 50 Recipes To Make You Melt, by Marlena Spieler (paperback). This is not your mother’s grilled cheese: fresh mozzarella and salty prosciutto are spread with sweet fig jam and enclosed within crisply toasted bread, roasted red pepper, sweet onion and paprika on a standard tuna melt, and goat cheese croutons for salads are just the beginning. Click here for more information or to purchase. The Cheese Course, by Janet Fletcher. It’s more than 4 hunks of cheese on a wooden board: learn how to prepare stunning and imaginative cheese courses that can be the highlight of an otherwise simple meal. The good news is, it’s relatively simple to do it—you don’t even have to know how to cook! This book is also a great gift for anyone who loves to entertain. Click here for more information or to purchase.


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ABOUT THE NIBBLE. THE NIBBLE, Great Food Finds™, is an online magazine about specialty foods and the gourmet life. It is the only consumer publication and website that focuses on reviewing the best specialty foods and beverages, in every category. The magazine also covers tabletop items, gourmet housewares, and other areas of interest to people who love fine food.

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