Usually I use equal parts BC, sour cream, plain yogurt, mayo.
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
Usually I use equal parts BC, sour cream, plain yogurt, mayo.
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
Usually I use equal parts BC, sour cream, plain yogurt, mayo.
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
Usually I use equal parts BC, sour cream, plain yogurt, mayo.
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
On 2025-03-07, Mike Duffy <mxduffy@bell.net> wrote:
Usually I use equal parts BC, sour cream, plain yogurt, mayo.
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
If memory serves, my husband uses a touch of garlic, Worcestershire
sauce, and Tabasco.
I make Christmas cheese with gorgonzola. Besides garlic and finely diced onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have nothing else to add.
On 2025-03-07, Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2025-03-07, Mike Duffy <mxduffy@bell.net> wrote:
Usually I use equal parts BC, sour cream, plain yogurt, mayo.
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
If memory serves, my husband uses a touch of garlic, Worcestershire
sauce, and Tabasco.
I make Christmas cheese with gorgonzola. Besides garlic and finely diced onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have nothing else to add.
In article <m33khpF4pd6U1@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
On 2025-03-07, Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2025-03-07, Mike Duffy <mxduffy@bell.net> wrote:
Usually I use equal parts BC, sour cream, plain yogurt, mayo.
Does anyone have spice suggestions? If left to my own devices,
I usually get carried away. (Hmmm .... caraway? curried whey?)
If memory serves, my husband uses a touch of garlic, Worcestershire
sauce, and Tabasco.
I make Christmas cheese with gorgonzola. Besides garlic and finely diced
onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have nothing
else to add.
We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
People like to use blue cheese of one sort or another as an
ingredient. Everybody's different.
Cindy Hamilton wrote:
...
People like to use blue cheese of one sort or another as an
ingredient. Everybody's different.
they do, but often it makes no sense to me.
like i used to try it in different dishes, but found
that for the most part when melted and included in
other things it had very little of the flavor or
sharpness that i liked about it. so i stopped wasting
it that ways and only have it cold in things i want it
to be prominent in. salad dressing and crumbled on top
right at serving is now how i do it.
i don't know if anyone else notices or cares about
this sort of issue, but i sure do since it is a fairly
expensive item.
On 2025-03-09, songbird <songbird@anthive.com> wrote:
Cindy Hamilton wrote:
...
People like to use blue cheese of one sort or another as an
ingredient. Everybody's different.
they do, but often it makes no sense to me.
like i used to try it in different dishes, but found
that for the most part when melted and included in
other things it had very little of the flavor or
sharpness that i liked about it. so i stopped wasting
it that ways and only have it cold in things i want it
to be prominent in. salad dressing and crumbled on top
right at serving is now how i do it.
I don't like blue cheese at all. My husband only likes it
cold.
i don't know if anyone else notices or cares about
this sort of issue, but i sure do since it is a fairly
expensive item.
Perhaps people like the mellowing effect of combining it
with other ingredients. And, of course, not everybody cares
that it's "fairly expensive".
In article <m33khpF4pd6U1@mid.individual.net>,
I make Christmas cheese with gorgonzola. Besides garlic and finely diced
onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have nothing
else to add.
We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
On 2025-03-09, Janet <nobody@home.com> wrote:
I make Christmas cheese with gorgonzola. Besides garlic and finely diced >>> onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have nothing >>> else to add.
We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
People like to use blue cheese of one sort or another as an
ingredient. Everybody's different.
If you want cheese to taste and smell of onion + garlic+
Worcestershire sauce+ tabasco, use cheap cottage cheese or
Kraft.
Cindy Hamilton wrote:
...
People like to use blue cheese of one sort or another as an
ingredient. Everybody's different.
they do, but often it makes no sense to me.
like i used to try it in different dishes, but found
that for the most part when melted and included in
other things it had very little of the flavor or
sharpness that i liked about it. so i stopped wasting
it that ways and only have it cold in things i want it
to be prominent in. salad dressing and crumbled on top
right at serving is now how i do it.
i don't know if anyone else notices or cares about
this sort of issue, but i sure do since it is a fairly
expensive item.
i don't know if anyone else notices or cares about
this sort of issue, but i sure do since it is a fairly
expensive item.
Perhaps people like the mellowing effect of combining it
with other ingredients. And, of course, not everybody cares
that it's "fairly expensive". The store brand is about
$12/pound. Stilton at Amazon is about $25/pound. Gorgonzola
is about the same price at various places.
In article <vqk54r$oeue$1@dont-email.me>, chamilton5280
Perhaps people like the mellowing effect of combining it
with other ingredients. And, of course, not everybody cares
that it's "fairly expensive".
If it's "expensive", all the more reason not to
adulterate it with mayo, miracle whip etc.
If you want cheese to taste and smell of onion + garlic+
Worcestershire sauce+ tabasco, use cheap cottage cheese or
Kraft.
I think that most people around here use blue cheese only as an
ingredient. That would be as an ingredient in a salad dressing or as an ingredient in a Buffalo Wing dipping sauce.... which is usually just
blue cheese dressing.
When you go through the cheeses in the dairy aisle
at the grocery store there is generally only a limited amount of blue
cheese for sale, small amounts of only 2-3 varieties.
If you are are a
party with a cheese platter or at a buffet there is likely no blue
cheese at all.
There may be several different cheddars, like old, mild,
white, orange and marble, but never more than one variety of blue. Personally, love it. I probably eat way too much of that high fat and
high salt deliciousness.
Blue cheese is extremely divisive. A YouGov survey of 8000 adults
found that only 4% of Americans like blue cheese.
On 2025-03-09, Dave Smith <adavid.smith@sympatico.ca> wrote:
I think that most people around here use blue cheese only as an
ingredient. That would be as an ingredient in a salad dressing or as an
ingredient in a Buffalo Wing dipping sauce.... which is usually just
blue cheese dressing.
My husband likes it on top of a salad with red-wine vinaigrette,
or in blue cheese dressing. He doesn't really consider it a snacking
cheese.
If you are are a
party with a cheese platter or at a buffet there is likely no blue
cheese at all.
Blue cheese is extremely divisive. A YouGov survey of 8000 adults
found that only 4% of Americans like blue cheese.
On 2025-03-09, Janet <nobody@home.com> wrote:
In article <m33khpF4pd6U1@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
On 2025-03-07, Cindy Hamilton <chamilton5280@invalid.com> wrote:
If memory serves, my husband uses a touch of garlic, Worcestershire
sauce, and Tabasco.
I make Christmas cheese with gorgonzola. Besides garlic and finely diced >>> onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have nothing >>> else to add.
We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
People like to use blue cheese of one sort or another as an
ingredient. Everybody's different.
On 2025-03-09, Janet <nobody@home.com> wrote:
If you want cheese to taste and smell of onion + garlic+
Worcestershire sauce+ tabasco, use cheap cottage cheese or
Kraft.
Not if you also want the funk the blue cheese provides.
On 3/9/2025 12:14 PM, Cindy Hamilton wrote:
Blue cheese is extremely divisive. A YouGov survey of 8000 adults
found that only 4% of Americans like blue cheese.
Wow, I'm part of the great 96%. I'll eat something that is served with
it but I have never intentionally bought such a thing.
Now, there is some great aged cheddar that I can enjoy. You will always find Kerrygold in my fridge
On 2025-03-09 12:33 p.m., Ed P wrote:
Wow, I'm part of the great 96%. I'll eat something that is served with
it but I have never intentionally bought such a thing.
Now, there is some great aged cheddar that I can enjoy. You will always
find Kerrygold in my fridge
I ate my share of grilled cheese sandwiches over the years but was never
much interested in cheddar. Maybe it has something to do with the
lactose intolerance or maybe it is that the regular cheddar in grocery
didn't appeal to my taste. My wife has a taste for better quality and
aged cheddar. With my negative attitude toward cheddar I didn't see the
point in spending money on a more expensive version of something I
didn't much care for. Well, she managed to convert me. I started to
enjoy that good aged cheddar. I still don't eat it in the quantities she >does. I am really kind of amazed at the amount of cheddar she considers
to be a proper serving of it. It's at least ten times more than I would
take.
On 2025-03-09, Dave Smith <adavid.smith@sympatico.ca> wrote:
I think that most people around here use blue cheese only as an
ingredient. That would be as an ingredient in a salad dressing or as an ingredient in a Buffalo Wing dipping sauce.... which is usually just
blue cheese dressing.
On 2025-03-09 6:12 a.m., Janet wrote:
In article <m33khpF4pd6U1@mid.individual.net>,
I make Christmas cheese with gorgonzola. Besides garlic and finely diced >>> onion, Tabasco and Worcestershire are used as well. Cream cheese rounds
out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have
nothing
else to add.
  We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
I finally got to try Stilton for the first time within the last year. I
don't know exactly why it took so long. I have to say that I wasn't all
that impressed with it the first time and my wife agreed with me that
the texture was off putting, unlike Stilton she had had in the past. I
gave it another try. I was impressed.It is great cheese.
On 2025-03-09 8:14 a.m., Dave Smith wrote:
On 2025-03-09 6:12 a.m., Janet wrote:
In article <m33khpF4pd6U1@mid.individual.net>,
I make Christmas cheese with gorgonzola. Besides garlic and finely diced >>> onion, Tabasco and Worcestershire are used as well. Cream cheese rounds >>> out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have
nothing
else to add.
We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
I finally got to try Stilton for the first time within the last year. I don't know exactly why it took so long. I have to say that I wasn't all that impressed with it the first time and my wife agreed with me that
the texture was off putting, unlike Stilton she had had in the past. I gave it another try. I was impressed.It is great cheese.
I knew the head of a branch of the Alliance Francaise who raved about Stilton.
On 2025-03-09 8:14 a.m., Dave Smith wrote:
On 2025-03-09 6:12 a.m., Janet wrote:I knew the head of a branch of the Alliance Francaise who raved about >Stilton.
In article <m33khpF4pd6U1@mid.individual.net>,
I make Christmas cheese with gorgonzola. Besides garlic and finely diced >>>> onion, Tabasco and Worcestershire are used as well. Cream cheese rounds >>>> out the ingredient list.
Since that's the only thing I make with "any" blue cheese, I have
nothing
else to add.
  We just eat Gorgonzola. Or Stilton. Or any of the many
different blue cheeses available here.
I finally got to try Stilton for the first time within the last year. I
don't know exactly why it took so long. I have to say that I wasn't all
that impressed with it the first time and my wife agreed with me that
the texture was off putting, unlike Stilton she had had in the past. I
gave it another try. I was impressed.It is great cheese.
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