I like store bottle chunky blue cheese dressing, although I don't know how authentic it is to the real flavor. I tried blue cheese crumble on top of a small pizza and I felt it was too over powering compared to the rest of the flavors. Or perhaps it was that specific brand that I didn't like, or maybe it takes time to get used to it.
Bleu cheese crumbles are best when used with other strong flavors like raw onion, red meat, pickled vegetables, etc. Unless the pizza has other strong toppings the bleu will overpower everything.
Yeah, the whole "inject blue cheese mold into every other cheese" thing is getting out of hand. I've seen blued chedder and a couple of other varieties. Not great.
How long it takes depends on what sort of cheese you're making. You can have a tasty blue cheese in 6 weeks I'd say.
You need a whole bunch of stuff, molds (the shape), molds (the fungi), cheese culture, rennet and also a space that's kept @ 15C and a high humidity.
You can get a kit online for like 30 bucks that comes with rennet, calcium tablets, a bacteria strain, mold and cheesecloth. Then you just need to buy a couple litres of whole milk, heat it with those additives (blue cheese requires a different culture but it won't cost more than a couple dollars/euro) and process the resulting curd according to style and form it in a mold. Then you salt it, wrap it in cheesecloth and leave it in a humid and cool place for a couple weeks to months.
i used to live with a french dude, a real parisian mother fucker, he came home one day with a giant wheel of blue cheese. he carried that thing around the house for days. pretty sure he slept with it. he definitely kept it in his room.
my favourite part of working in restaurants is when someone orders a cheeseboard. the customer getting a cheeseboard means i make a mini cheeseboard for staff. the blue is always the favourite. one of my best nights was another chef, a general manager, and a duty manager, with me, sitting in the kitchen after close, smoking, drinking red wine, and eating blue cheese.
Serious question for those who use "bleu" when you're writing English: how do you pronounce it?
Do you just pronounce it like "blue" (in which case why not just write "blue"?) or as the French (but you're speaking English and have a perfectly good English word?) or some other mongoloid grunt ("bluuuu")?
they were reduced by 90% once in the shop and I bought all of them. ALL OF THEM. I had like 5 pounds of blue cheese in my freezer to make dips and sauces and mac and cheese.
Cottage cheese is not really good enough to have a lot of IMHO, when I make cheese I don't even bother to convert the whey.
I did once order a whole case of hot sauce which was discounted because it was about to expire, still using those expired sauces.
well it's hungarian "cottage cheese". Somehwere between cottage chese and ricotta. Very versatile, can be used for sweet or savory things, and has good macros.
>bleu
it's blue
that's a photo of stilton, an english cheese
the blue cheese in your wing sauce is maytag blue or some other cheap domestic blue cheese
stop being so fucking pretentious
I like store bottle chunky blue cheese dressing, although I don't know how authentic it is to the real flavor. I tried blue cheese crumble on top of a small pizza and I felt it was too over powering compared to the rest of the flavors. Or perhaps it was that specific brand that I didn't like, or maybe it takes time to get used to it.
Yeah. The blue overpowers quickly.
It's a delicacy cheese really, enjoy it on a cracker in the evening.
Same to you.
Bleu cheese crumbles are best when used with other strong flavors like raw onion, red meat, pickled vegetables, etc. Unless the pizza has other strong toppings the bleu will overpower everything.
Since birth.
Just make your own sauce, it's very easy.
I make blue cheese dip all the time with sour cream and mayo. it's dope as fuck bros please try it at least once
I love all blue cheeses. Cambonzola too its a weird in between mild one
Yeah, the whole "inject blue cheese mold into every other cheese" thing is getting out of hand. I've seen blued chedder and a couple of other varieties. Not great.
Yes. Sadly it's not that common in the grocery stores here in Norway, it's also expensive
You can make cheese.
how long does it take? what do you need?
How long it takes depends on what sort of cheese you're making. You can have a tasty blue cheese in 6 weeks I'd say.
You need a whole bunch of stuff, molds (the shape), molds (the fungi), cheese culture, rennet and also a space that's kept @ 15C and a high humidity.
You can get a kit online for like 30 bucks that comes with rennet, calcium tablets, a bacteria strain, mold and cheesecloth. Then you just need to buy a couple litres of whole milk, heat it with those additives (blue cheese requires a different culture but it won't cost more than a couple dollars/euro) and process the resulting curd according to style and form it in a mold. Then you salt it, wrap it in cheesecloth and leave it in a humid and cool place for a couple weeks to months.
>Norway
Tried lidl? I was surpried how cheap it is there.
LIDL hasn't been a thing in Norway since I was a kid
>In 2008, after 4 years in Norway, Lidl gave up on Norway
What the fuck did you do to them, Norway?
Norway is too based for global homogenization. Except for all the times it's not
>Except for all the times it's not
Wasn't there a bit of butter crisis some years ago? I read that people traveled to Sweden and Finland to make some money out of it.
Do you live outside of bergen and oslo?
they got blue cheese here
i used to live with a french dude, a real parisian mother fucker, he came home one day with a giant wheel of blue cheese. he carried that thing around the house for days. pretty sure he slept with it. he definitely kept it in his room.
my favourite part of working in restaurants is when someone orders a cheeseboard. the customer getting a cheeseboard means i make a mini cheeseboard for staff. the blue is always the favourite. one of my best nights was another chef, a general manager, and a duty manager, with me, sitting in the kitchen after close, smoking, drinking red wine, and eating blue cheese.
I love it. Eat a block before bed and you will have kino dreams.
blue cheese has mold in it
great in creamy pasta sauces and on pizza, otherwhise can't stand the stuff
Serious question for those who use "bleu" when you're writing English: how do you pronounce it?
Do you just pronounce it like "blue" (in which case why not just write "blue"?) or as the French (but you're speaking English and have a perfectly good English word?) or some other mongoloid grunt ("bluuuu")?
Ble-oo
Gesundheit
>or as the French (but you're speaking English and have a perfectly good English word?)
yes
/blø/
i like slices of blue cheese or blue cheese crumbles. just to snack on
i'll drizzle blue cheese dressing on buffalo chicken pizza
I used to hate and got filtered by blue cheese until I had Stilton. Shit is so good.
Roquefort is great. But it's so strong you can't exactly use it too often when cooking.
they were reduced by 90% once in the shop and I bought all of them. ALL OF THEM. I had like 5 pounds of blue cheese in my freezer to make dips and sauces and mac and cheese.
Well done anon, good move.
one of my proudest moment in my life. I once did the same with two cases of cottage cheese
Cottage cheese is not really good enough to have a lot of IMHO, when I make cheese I don't even bother to convert the whey.
I did once order a whole case of hot sauce which was discounted because it was about to expire, still using those expired sauces.
well it's hungarian "cottage cheese". Somehwere between cottage chese and ricotta. Very versatile, can be used for sweet or savory things, and has good macros.
might have to make some gorgonzola sauce again soon
i kneel
nta but sounds good to me. i usually alternate. love the combo, in particular with a decently sweet red grape. also figs
once I ate blue cheese and then I got sick
Nothing quite like the fetid creaminess of a delicious Saint-Agur
Why can I never find the liquid bleu cheese that restaurants use for chicken wing dip in grocery stores? That stuff is delicious.
You seriously can't be this retarded. Can you?
M-maybe. Why can't I find it though?
It's just blue cheese dressing. You can buy it or make it
1. Grevenbroecker
2. Stichelton
3. Blu di bufala
.....
Everything else.
Behold, the taste of Nora Batty's feet. Now you know why Compo was so keen.
for me it's Point Reyes Bay Blue
Bleu on steak is so good
Grapes blue cheese walnuts and lemon juice is one of the most amazing things one can eat.
You will thank me
Is there a particular order in which you have to eat them because I just put a grape in my mouth with some blue cheese and it wasn't that great
>what order
You mix them together. Like a fruit salad. It's amazing
The only BLUE in my CHEESE is BLUE BERRY in my WENSLEY DALE
Looks good.
>bleu
it's blue
that's a photo of stilton, an english cheese
the blue cheese in your wing sauce is maytag blue or some other cheap domestic blue cheese
stop being so fucking pretentious
>so fucking pretentious
How many cheeses have you made?
i only buy cheese thats been reduced in price, but bleu has been the best so far