Bleu Cheese Dip

Bleu cheese dip is always a welcome addition to any gathering! Creamy, tangy and the perfect accompaniment to chips, pita, vegetables or chicken wings!

Bleu cheese, also known as Roquefort, is a creamy, tangy cheese that has a nice sharpness to it! It hails from the village of Roquefort in France and is from sheep’s milk.

What’s are the Differences Between Roquefort, Gorgonzola and Stilton Cheese?

All three are known as “bleu cheese”. Roquefort is a French cheese made from sheep’s milk and is made in caves in the village of Roquefort. Gorgonzola is an Italian cheese from the Lombardy region of Italy and is made from cow’s milk. Roquefort is more sharp than Gorgonzola, but has more robust and aromatic characteristics. Stilton, England’s pride, is a bleu cheese from only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire.  

Can I Substitute Gorgonzola in this Recipe?

Yes. Gorgonzola or Stilton may be used in this recipe, and you may want to adjust the amount of cheese depending upon your palate.

What is The Best Way to Serve Bleu Cheese Dip?

Generally speaking, you want the dip to remain above room temperature, if not a bit cool. It can be served as a dip for a crudité platter, or served as a spread with pita or naan. Bleu cheese typically pairs well with cherry or grape tomatoes, celery, red onions, olives, salted or candied nuts, figs, pears, or dates.

 

 

 

 

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