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This Creamy Blue Cheese Dip is seriously heavenly with the tang from Greek yogurt and earthy blue cheese. Perfect for veggies, chicken wings, and more.
This cheese was created in the early 20th century by a Danish cheese maker by the name of Marius Boel. This was his attempt to mimic the ever-popular Roquefort cheese in terms of appearance, flavor, texture, and taste.
Danish Blue is a semi-soft, creamy cheese made from cow's milk. Compared to the powerful flavor of a Roquefort, this is considered a mild blue cheese. It's commonly sold in wedges, drums, or blocks. The needling process takes place in the curd phase, and Penicillium Roqueforti is inserted evenly into the deep channels. Traditionally, the cheese is aged in a cave or another dark, damp environment for 8 to 12 weeks.
All Roquefort is made from the milk of the Lacaune, Manech, and Basco Bearnaise sheep. Only cheese aged in the Combalou caves in Roquefort-sur-Soulzon may be labeled "Roquefort." Penicillium roqueforti can only be found in these same caves.
Creamy Blue Cheese Dip
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup unsweetened almond milk
- 4 ounces blue cheese crumbles
- 1 tablespoon fresh lemon juice 1/2 of a lemon
- 1/4 teaspoon Worcestershire sauce Pink sea saltFresh cracked black pepper
- Place the ingredients in a medium bowl and combine, smashing some of the blue cheese crumbles with the back of a spoon. Taste and adjust salt and pepper as needed.
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