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| Beyond dips and crumbled over salads, there are endless and tasty things to do with great blue 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. |
| PURCHASE AT: PointReyesCheese.com |
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Point Reyes Original Blue:
Page 4: Blue Cheese Recipes
This is Page 4 of a seven-page review. Click on the black links below to visit other pages.
INDEX OF REVIEW
MORE TO DISCOVER
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Great Blue Cheese Recipes
 We’ve selected two wonderful recipes, below, from The Blue Course, Point Reyes Farmstead’s charming soft-cover recipe book for Original Blue. There are a few other recipes on the company website (where the book can be purchased). The book has excellent information about blue cheese, plus much more temptation among the 50 recipes in the book, including:
- Focaccia With Caramelized Onions, Pears &
Original Blue
- Original Blue Coleslaw
- Pumpkin Soup with Original Blue Toasts
- Blue and Red Pear Risotto
- Original Blue Beef Wellington
- Fig Walnut Biscotti With Original Blue
- Blue Cheese Ice Cream
Blue lovers will want to make every one of them. To tide you over:
Point Reyes Original Blue Potato Salad
Ingredients
- 5 pounds red new potatoes
- 1/2 cup dry white wine
- 1-1/4 cups mayonnaise
- 1-1/4 cups sour cream
- 2-1/2 tablespoons Dijon mustard
- 2-1/2 tablespoons cider vinegar
- 1/2 pound Original Blue Cheese,
crumbled
- 5 green onions, minced
- 1-1/2 cups chopped celery
- Salt and freshly ground pepper,
to taste
Directions
- Place potatoes in large pot. Cover
with cold water. Boil until tender. Drain. Cool slightly.
- Peel potatoes, if desired. Cut into
1-inch pieces. Transfer to large bowl.
- Add wine, season with salt and
pepper and toss to coat. Cool. Add
all remaining ingredients, mix, and
adjust seasoning as needed.
- Let stand 30 minutes at room
temperature before serving. Can be
prepared 1 day ahead: cover and
refrigerate.
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Point Reyes Original Blue Mashed Potatoes
Ingredients
- 4 large Yukon Gold potatoes, peeled
and cubed
- 2 tablespoons (1/4 stick) butter
- 1/3 cup whole milk
- 1/3 cup chopped green onion
- 6 ounces Original Blue Cheese,
crumbled
- Salt and white pepper, to taste
Directions
- Cook potatoes in saucepan of boiling
salted water until tender, about 20
minutes.
- Drain potatoes and force through ricer
or mash with an electric mixer.
- Melt butter in small saucepan
with milk.
- Add milk mixture to potatoes and
blend. Fold in green onion and
Original Blue Cheese.
- Season with salt and pepper,
if desired. Serves 5 to 6.
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Continue To Page 5: Storing Blue Cheese
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