I love Blue Cheese but, as I’m the only one in my house that does, 3lbs is way over the top for me.
I think you’re confusing them with Cypress Grove (Truffle Tremor). Although I second bringing that back!
[QUOTE=lipophilia, post:39, topic:367362]
One of my favorite uses is for the WORLDS BEST SANDWICH… Crusty white bread like a good Italian, smear both sides with Hellman’s mayo (to taste, but you don’t need much for this), a thin slice of PR Blue cheese, a generous slice of fresh “real” tomato, and some sweet onion - not enough to dominate the flavors. (A little salt sometimes on the tomato.)
It’s 8AM and I want lunch!!
[/quote]
But… where’s the MEAT?
This sounds wonderful and I would love to try it, but as others have said, this is just too much cheese, and I have very poor luck with blue cheese staying good for very long.
I have been enjoying this blue since I can remember. A family friend from the area would always bring a wheel down. Honestly, I keeps for a long time. I just trim off mold or dry spots, and the more I buy it, the more I find recipes and uses for it.
Good tip if you like dressing: Make a big batch and keep it in jars. It lasts way longer. Or do what we do and give the dressing as gifts! It makes a great hostess gift right before the holidays.
Well we can’t make it if you don’t give us the recipe, now can we?
[QUOTE=nitronet, post:38, topic:367362]
Every time i buy blue cheese, when I get back to use it a sometimes a few weeks later, it’s covered with mold and I wind up tossing it. 3 pounds is a whole lot to use. I’d rather pay more per pound and buy less and not have any waste.
[/quote]
Lots of Shelf-Life Questions have come up – if properly wrapped and re-wrapped after every use, the cheese will last at least 6 weeks, no problem. If any surface mold grows on the exterior, all you have to do is scrape it off and enjoy. That is the same blue mold as on the inside. What you don’t want is any aroma of ammonia. That represents that the cheese has passed it’s prime.
Ok, LOTS of requests for a good blue cheese dressing. Here is a great one!
Ingredients
4 ounces Original Blue, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup heavy cream
2 tablespoons cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Throw all ingredients in a mason jar, screw the lid on, shake and enjoy!
Ooo! Point Reyes Farmstead Cheese was my very first purchase as a staffer. And I do like Blue Cheese.
Tempted.
[QUOTE=inkycatz, post:49, topic:367362]
Ooo! Point Reyes Farmstead Cheese was my very first purchase as a staffer. And I do like Blue Cheese.
Tempted.
[/quote]
I’m pretty that means you have to click the stupidly large button.
Oh, and no offense to Point Reyes, but I was REALLY hoping that today’s offer was some salted caramels.
[QUOTE=PtReyesBlue, post:47, topic:367362]
Lots of Shelf-Life Questions have come up – if properly wrapped and re-wrapped after every use, the cheese will last at least 6 weeks, no problem. If any surface mold grows on the exterior, all you have to do is scrape it off and enjoy. That is the same blue mold as on the inside. What you don’t want is any aroma of ammonia. That represents that the cheese has passed it’s prime.
[/quote]
Can one assume that so long as no ammonia smell is present, it remains edible beyond the 6 week window you’ve mentioned? I feel like the last time I got a giant wheel of blue cheese it lasted a couple months.
Was I risking my digestive system with every cracker and cheese bite!?
[QUOTE=North316, post:50, topic:367362]
I’m pretty that means you have to click the stupidly large button.
Oh, and no offense to Point Reyes, but I was REALLY hoping that today’s offer was some salted caramels.
[/quote]
It’s just a lot of cheese for one person! (I hear ya on the caramels, though, I do.)
Here is what I do, based on many years of experience: I wrap the opened cheese tightly in plastic wrap, to keep out air. I then put it in a baggie and take as much air out of it as possible. Excluding the air keeps the cheese mold free longer.
Alternatively, if you have a food sealer machine, put it in a sealed bag. It will keep a loonngg time that way.
[QUOTE=nitronet, post:38, topic:367362]
Every time i buy blue cheese, when I get back to use it a sometimes a few weeks later, it’s covered with mold and I wind up tossing it. 3 pounds is a whole lot to use. I’d rather pay more per pound and buy less and not have any waste.
[/quote]
In for one. Unfortunately, there’ll be a whole lot of extra running to offset the effects of this bad boy and the resquisite accompanying red. I’m doomed.
Have the shipping questions been answered yet? I want to make sure this isn’t sitting in a cardboard box on a hot truck for 3 days while it travels across the country.
This doesn’t work so well with blue cheese, and some other types as well (basically most anything cultured or aged). Point Reyes noted to wrap this in parchment and store in a perforated ziplock because the mold that makes it blue cheese is still active within the cheese. Wrapping this tightly in cling wrap and again in a airtight ziplock with kill the active mold in the cheese and allow other bacteria to grow and thrive, thus spoiling the cheese MUCH quicker.
It also tends to trap in moisture which is a breeding ground for bacteria, which is why this method work’s well with preserving hard/dry aged cheeses as well.
Shipped two day transit in protective packaging. i wouldn’t worry one bit.
Food products! That must mean we are officially in fall.
Thanks, Woot! I’ve been waiting for this to return for five years. If I could figure out how to encase my head in a block of it and eat my way out, I would, but alas, in for just one.
If anyone is hesitating, go for it – this cheese is great in every application: with crackers and wine, in/on top of salad or pasta, with walnuts and honey, etc., etc.
I just posted something in world of woot wine three days ago asking Woot to bring back cheeses… and they listen!!! Thanks Woot! I will be in for one - - best bleu ever!!!