How to Become a Blue Cheese Lover
I have a feeling a lot of people who hate blue cheese just haven’t had the right one.
A good blue is salty, creamy, decadent and heavenly…
but that signature funk is too kinky for virgin palates.
Adding butter to blue cheese is kind of like putting fur on handcuffs.
The extra fat smooths out the cheese’s pungent flavor,
carrying it across your palate and softening the blow.
This butter will groom your tastebuds,
seducing them into the pleasures
of funky blue cheese.
If you’re blue cheese averse, start by smearing this butter onto something comforting and flavorful,
like cornbread with honey or a scone from your favorite bakery.
If you’re feeling adventurous, try it on pancakes with lots of maple syrup.
Or just dip pieces of baguette into it.
I recommend using a creamy blue cheese, like Gorgonzola or Roquefort.
Sturdy blue cheeses like Stilton hold their shape when crumbled
and don’t mash into the butter as smoothly.
Paired with Effie’s Cocoa Cakes and Honeyed Apricots with Pistachios from Lemon Bird Jams
Blue Cheese Butter
Ingredients//
- 4 ounces creamy blue cheese, room temperature
- 4 ounces unsalted butter, softened
- 1 teaspoon honey (optional)
Method //
- Mash all ingredients together with a fork until thoroughly combined.
- Roll into a log and wrap with wax paper.
- Store in the fridge, and bring to room temperature before using. You can also put it in a freezer bag and freeze for up to six months.
Shout out to Effie’s Homemade, Lemon Bird Preserves, and Sartori for sending samples to the Cheese Sex Death headquarters!
I love you guys and appreciate your support!
- 4 ounces creamy blue cheese, room temperature
- 4 ounces unsalted butter, softened
- 1 teaspoon honey (optional)
- Mash all ingredients together with a fork until thoroughly combined.
- Roll into a log and wrap with wax paper.
- Store in the fridge, and bring to room temperature before using. You can also put it in a freezer bag and freeze for up to six months.
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