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Blue Cheese Butter? ...Bleu Cheese Butter?
Delicious Restaurant Recipe ...Enhanced Steak With Bleu Cheese
Someone once wrote that cheese is milk's leap toward
immortality. I love it.
Blue Cheese Butter or Bleu Cheese Butter? It doesn't matter
how you spell it, my restaurant recipe for this butter is a
delicious enhancement for a steak.
Blue cheese gets its name from the blue mold in the cheese
caused by mold spores.
Blue cheese is made from cow's milk or goat's milk aged in caves where the mold apparently
developed 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. 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 the article I wrote. You can just click here.
Enjoy your Blue Cheese Butter
A Favorite Restaurant Recipe used to enhance a steak
Preparation time: 10 minutes. Serves 8-10.
Cooking Conversion Table
Ingredients:
6 ounces of butter at room temperature (softened)
1/2 pound Bleu cheese of your choice, crumbled (try a fairly strong blue cheese, maybe a
Roquefort or Stilton or if you want a milder blue cheese, try Gorgonzola)
3/4 teaspoon Worcestershire
3/4 teaspoon coarse black pepper
Instructions:
In a bowl, cream the butter until smooth
Fold in the cheese, Worcestershire sauce and pepper (some chunks of the blue cheese should
remain)
Roll in plastic wrap or parchment paper and twist the ends to close
If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum)
If frozen, thaw and cut into 1 1/2 ounce pieces and place on top of hot steaks
Yummy!
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