How to Make Blue Cheese Vinaigrette

1. Simply put all the ingredients in a blender and blend until very smooth.

2. When blended, the blue cheese will give this dressing a slightly blue hue. Don't worry—when you pour the dressing over lettuce the color will look closer to white or cream.

3. This dressing will thicken when refrigerated; bring leftover dressing up to room temperature before using or at the very least, whisk it vigorously.​

How Is Blue Cheese Made? 

While all types of blue cheese have a similarly salty, sweet, pungent flavor, each individual blue cheese has its own distinct characteristics. Some are really funky, some are sweet and mellow, others are extremely bold. The texture can range from creamy to crumbly. So how does each blue cheese get its own unique flavor and texture?

The type of mold added during the cheesemaking process affects the flavor and texture of the cheese. The molds added to blue cheese are derived from the genus Penicillium. The most widely used molds in blue-veined cheeses are Penicillium Roqueforti and Penicillium Glaucum. Most modern cheesemakers use commercially manufactured Penicillium cultures that are freeze-dried. Above and beyond mold cultures, the type of milk used (goat, sheep or cow), what the animals were eating before they were milked (grass, hay, clover, etc..) and the slightly different techniques used by each cheesemaker affect the flavor and texture of blue cheese.