Blue Cheese Butter or Bleu Cheese Butter? It doesn't matter how you spell it, this restaurant butter recipe is a delicious enhancement for a steak or other foods.
Blue cheese gets its name from the blue mold in the cheese caused by mold spores.
Someone once wrote that cheese is milk's leap toward immortality. I love it!
Blue cheese is made from cow's milk or goat's milk aged in
caves where the mold apparently develops naturally.
Today, blue cheeses (bleu cheeses) are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola.
Blue cheeses are fairly strong flavored. I think the best bleu cheeses are Stilton, Roquefort, Danablu and Gorgonzola. America's ‘Maytag Blue Cheese’ was developed by Iowa State University in 1941 (making blue cheese with pasteurized milk).
Maytag blue is also aged in specially designed caves.
There is more information about cheese in an article on the website. You can click here to read it.
Preparation time: 20 minutes
If you'd like a restaurant recipe using Gorgonzola cheese (a milder blue - bleu - than many others) for the butter, you can simply click here.
Enjoy your bleu cheese butter recipe and all the restaurant recipes on the website and the company of those you share them with! - Donna
"Bleu cheese contains natural amphetamines. Why aren't students told about this?"
Mark E. Smith