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"Royal Blue Cheese" Sage and Chive Butter
Today I'd like to share with you the "Royal Blue" cheese. It has a creamy white base with bluish green and caramel veins running through it, it's not too acidic or too pungent, surprisingly it was pretty mild for blue cheese and it had a lovely moisture content but held together well. I know that depending on the amount of whey reserved, mold used and geographical location of the dairy, the depth of flavors and strength of pungency is achieved. These darling dairy cows I'm pretty sure are being well fed and kept! *It's interesting to note that even though Roquefort cheese is in the Blue Cheese Family and similarly have a mold introduced into the milk curds, blue cheese is a more mild tasting cheese than Roquefort. Also, Roquefort cheese is native to Roquefort-sur-Soulzon France, where there is a special type of mold that grows in the village's caves called "Penicillium Roqueforti". Under a formal decree from the French government, only certain permit-holders are allowed to use these caves in Soulzon, and only cheese made from Penicillium roqueforti can be labeled Roquefort cheese.
I wanted to get started pretty quickly with my cheeses so I opted first with some easy preparations. We were having rib eye and vegetables with a side dish of salad so I decided on preparing an Herbal Blue Cheese Butter to top our steak and a Carrot, Raisin and Almond Salad tousled with chunks of Royal Blue Cheese drizzled with a dressing of champagne vinegar and olive oil.Royal Blue Cheese, Sage & Chive Butter
Ingredients
1 cup/ 8 oz. Royal Blue Cheese
1/2 cup Unsalted Butter at room temperature
2 -3 Tbsp. Heavy Whipping cream
5 Chive Sprigs roughly chopped
5 Sage Leaves roughly chopped
Freshly Ground Black Pepper to taste
Preparations
In a mini prep or food processor blend your blue cheese with the butter till combined. Add your roughly chopped herbs and pulse lightly just till blended. Add freshly ground black pepper to taste, approximately two to three twists of your pepper mill or one pinch from your jar. If you feel you need salt after you taste it, by all means add it but be conservative.
Top generously on steak.
Toss Royal Blue Cheese in with a beautiful green salad of carrots, almonds and raisins.. and add a light dressing of champagne vinegar and olive oil.
Or.. you can even enjoy Royal Blue Cheese on a fluffy slice of warmed french bread! Category Article Cheese, Dairy, Herbs, Ingredients, Write-ups and Reviews
