Best 6 Vintage Blue Cheese Dressing Recipe

Blue Cheese

Craving a creamy, bold dressing with a rich history? Look no further than vintage blue cheese dressing. This cool and tangy concoction, made with sour cream, mayonnaise, and crumbles of sharp blue cheese, has been gracing salads and wings for decades. While recipes may vary slightly, the essence remains the same: a simple, flavorful dip or dressing that complements a variety of dishes.

What is Blue Cheese?

Blue cheese is a type of cheese that is made with cultures of edible molds, which create blue-green spots or veins throughout the cheese. The cheese is creamy white with distinctive bluish-green vein molds. These molds are safe to eat and give the cheese its characteristic sharp, piquant, salt and pepper flavor. Blue cheeses can also be quite salty. It is semi-soft in texture and crumbles rather easily.


Blue cheese was known in pre-Christian times. A shepherd boy’s lunch lost in a cave started the blue-cheese-making industry in France according to a popular legend. When he found the cheese, it was streaked with mold but delicious. In 1411 Charles VI set the boundaries of Roquefort in France for blue cheeses that could legally bear that name. Thus Roquefort is a blue cheese, but only blue cheeses meeting certain legal specifications can be designated as Roquefort cheese.


The history of blue cheese making in America is relatively short. The first attempts to produce the cheese took place about 1918. However, since the flavor and blue veining or mold come from Penicillium roqueforti, production was not practical until after the blue mold was isolated and became available commercially.

Blue cheese

How blue cheese is produced?

Almost all American blue cheese is made from cow’s milk although a process has been developed for using goat’s milk. The type of milk used is one of the important differences between the American varieties and French Roquefort which by law must be made only from ewe’s milk.


The blue mold powder which generates the flavor streaks is added at one of several points during the cheese making. Some producers combine it with the milk; others stir it into the curd, while still others sprinkle the powder over the curd as it drains in large perforated cylinders called hoops. Once drained and formed into wheels, the cheese is salted, and the wheels are pierced deeply to allow the gas of fermentation to escape and air to enter. The air is necessary to promote the growth of the flavorful mold throughout the cheese. All Roquefort cheese is ripened according to traditional procedures in the limestone caves found in the area.


The magic of blue cheese comes from a special mold and a carefully controlled aging process. Here’s a breakdown of how it’s typically made:


Curdling the Milk: It all starts with milk, which can be from cows, sheep, or even goats. The milk is pasteurized (unless it’s a specific kind of cheese like Roquefort) and then cultures are added. These cultures include bacteria that turn lactose into lactic acid, causing the milk to thicken.


Introducing the Mold: Next comes the star ingredient – a mold called Penicillium roqueforti. This mold is what gives blue cheese its characteristic veins and sharp flavor. There are two ways to introduce the mold: mixing it in with the curds or injecting it before it forms.


Shaping and Salting: Once the curds are formed, they are drained, shaped, and salted. Salt helps to preserve the cheese and control unwanted bacteria.


Spiking for Oxygen: Now comes the step that creates the blue veins. The cheese wheels are placed in a cool, humid environment and poked with stainless steel rods. These holes allow oxygen to reach the interior, which is exactly what the Penicillium roqueforti needs to grow.


Aging for Flavor: Finally, the cheese is left to age for several weeks or months. During this time, the mold grows throughout the cheese, creating the blue veins and developing the strong, tangy flavor that blue cheese is known for.


This is a general process, and there can be variations depending on the specific type of blue cheese being produced. Some cheeses may use different types of milk or molds, and the aging time can vary significantly.


Some American blue cheeses are ripened in similar caves of sandstone. Other cheeses are aged commercially under carefully controlled conditions where temperature and humidity simulate that of the caves. A minimum curing time of two months is necessary to develop flavor and texture. Among cheese makers, there are a number who prefer to age their blue cheese for longer periods.


At last, the wheels of cheese are ready for marketing. In specialty cheese shops the big wheels are cut to the customer’s order. The supermarket shopper will find blue cheese in foil-wrapped portions in the dairy case. Because of the growing popularity of blue cheese, it is an important ingredient in many tempting commercially- prepared dips, spreads, salad dressings, and food specialties.

Nutritional value of Blue Cheese

A one-ounce portion of blue cheese contains 103 calories. It also provides protein, calcium, vitamin A, and the B vitamin, riboflavin. Here’s a breakdown of the nutritional value of blue cheese per one-ounce serving (28 grams):

  • Calories: 103
  • Fat: 8.1g
  • Sodium: 326mg (14% DV)
  • Carbohydrates: 0.7g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 6.1g
  • Calcium: 150mg (10% DV)
  • Zinc: 0.8mg
  • Vitamin A: 56.2mcg (29% DV)

As you can see, blue cheese is a good source of protein, calcium, and vitamin A. However, it is also high in sodium and fat. So, while it can be enjoyed as part of a healthy diet, it’s important to consume it in moderation.

How to store

Cover cut surfaces of blue cheese tightly with foil or clear plastic wrap. Properly wrapped, it will keep for several weeks in the refrigerator or freezer.

How to serve

Wedges of blue cheese with fresh apples or pears will always be popular for dessert. Because it goes so well with fruit and vegetables, many salad or sauce combinations are possible. Blue cheese also appears in dips for crackers or appetizing tidbits. It brings elegance when crumbled over steak or blended into a ham-burger mixture before broiling the meat patties.

Blue Cheese Bites

Blue cheese bites are a quick and easy appetizer made with refrigerated biscuit dough, butter, and blue cheese. They are perfect for parties or potlucks, and can be easily customized with your favorite ingredients. Here’s a simple recipe for blue cheese bites:



  • 1 package of refrigerated biscuits dough (10 biscuits)
  • 1/4 cup butter, melted
  • 3 tablespoons crumbled blue cheese


Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with nonstick cooking spray. Cut biscuits into quarters; arrange pieces evenly in two 8-inch round baking dishes. Slice each biscuit into quarters and arrange them in the prepared pie plate.


Melt the butter and blue cheese together. Pour melted butter over biscuits, then sprinkle with blue cheese. Pour mixture over biscuit pieces, coating well.


Bake at 400° for 12 to 15 minutes, or till golden brown. Serve hot. Makes 40 appetizers.


For a richer flavor, use a combination of blue cheese and cream cheese. you can substitute another type of cheese, such as cheddar, Parmesan, or Gruyere. Add a pinch of cayenne pepper to the melted butter for a spicy kick. Serve blue cheese bites warm with your favorite dipping sauce, such as marinara sauce, ranch dressing, or honey mustard.

Frosted Cheese Mold

Frosted cheese mold is a vintage dish that was popular in the 1950s and 1960s. It is a savory cheese mixture that is molded and then chilled or frozen. The cheese mold is then typically frosted with a sweet or savory frosting.

There are many different recipes for frosted cheese mold, but they all typically include some type of cheese, cream cheese, mayonnaise, and vegetables. The cheese mold can be molded into any shape that you like, and the frosting can be made from a variety of ingredients, such as cream cheese, sour cream, or mayonnaise.


Frosted cheese mold is a great dish to serve for a party or potluck. It is also a great way to use up leftover cheese and vegetables.


Here is a basic recipe for frosted cheese mold:

Blue Cheese


  • 1 cup milk
  • 2 envelopes of unflavored gelatin (2 tablespoons)
  • 2 12-ounce cartons of cream-style cottage cheese (3 cups)
  • 2 ounces blue cheese, crumbled
  • 1 6-ounce can of frozen limeade concentrate, thawed
  • 1/2 cup broken pecans, toasted and salted
  • 6 drops of green food coloring
  • 1 cup whipping cream
  • Frosted grapes
  • Mint sprigs
  • Lime wedges
  • 1/4 cup chopped celery
  • Salt and pepper to taste
  • 1/4 cup chopped parsley


Pour milk into a large saucepan. Sprinkle gelatin over milk to soften. Place over low heat and stir till gelatin is dissolved. Remove from heat.


Beat cottage cheese and blue cheese together till well blended; stir into gelatin mixture. Spoon the cheese mixture into a greased mold. Press the mixture evenly into the mold. Season with salt and pepper to taste. Add concentrate, pecans, and food coloring. Whip cream; fold into gelatin mixture.


Cover the mold and refrigerate for at least 4 hours, or overnight. To make the frosting, cream together the cream cheese, milk, and parsley. Unmold on the serving plate; fill the center with melon balls and orange sections, if desired. Garnish with frosted grapes and mint sprigs. Pass lime wedges. Makes 10 to 12 servings.


Note: To frost grapes, brush with lightly beaten egg white. Sprinkle with sugar.


Clam - Cheese Dip

Clam – Cheese dip is a vintage recipe with blue cheese. It is typically prepared using sour cream or cream cheese, and various seasonings, chopped or minced clams, and usually served chilled. It is used as a dip for potato chips, bread, crackers, and crudités. It has a creamy texture and mouth feel.

Clam-Cheese Dip


  • 8-ounce package of cream cheese
  • 2 ounces of crumbled blue cheese
  • 1 tablespoon snipped chives or green onion tops
  • 1/4 teaspoon salt
  • hot pepper sauce to taste


Combine one 8-ounce package of cream cheese, softened; 2 ounces crumbled blue cheese (12 cups); 1 tablespoon snipped chives or green onion tops; 14 teaspoons salt; and bottled hot pepper sauce to taste. Beat until smooth.


Drain one 71/2-ounce can of minced clams, reserving liquor. Stir clams into the cheese mixture. Add enough reserved clam liquor (or milk) to make of spreading consistency. Keep chilled; remove from refrigerator 15 minutes before serving. Pass crackers or chips. Makes 2 cups.

Blue Cheese Spud Salad

Blue cheese spud salad is a potato salad recipe that incorporates the strong, pungent flavors of blue cheese. It’s a delicious and hearty side dish that’s perfect for picnics, potlucks, or barbecues.

There are many different variations of blue cheese spud salad, but some of the most common ingredients include:

Potatoes: Russet potatoes are a good choice for this salad, as they hold their shape well when cooked. However, you can also use red potatoes or Yukon Gold potatoes.

Blue cheese: Crumbled blue cheese is the star of the show in this salad. Some popular varieties of blue cheese for potato salad include Gorgonzola, Roquefort, and Maytag.

Dressing: A creamy dressing is typically used to bind the ingredients together. Mayonnaise is a common base for the dressing, but you can also use sour cream, yogurt, or a combination of these ingredients.

Celery: Celery adds a nice crunch to the salad.

Red onion: Red onion adds a bit of sharpness to the salad.

Bacon: Chopped bacon adds a salty and savory flavor to the salad. It’s also a great way to add protein.

Here’s a basic recipe for blue cheese spud salad:

Blue Cheese Spud Salad


  • 5 cups cubed, peeled, cooked potatoes
  • 1 ounce blue cheese, crumbled (1/4 cup)
  • 4 hard-cooked eggs, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 1/2 cup sliced green onion
  • 1/4 cup chopped green pepper
  • 1/3 cup evaporated milk
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons vinegar 1/4 teaspoon dry mustard
  • Salt and pepper to taste


Cook the potatoes in a large pot of boiling water until tender. Sprinkle cooked potatoes with 1 teaspoon salt. Drain and cool slightly. Combine the potatoes, mayonnaise, sour cream, blue cheese, celery, red onion, bacon, and parsley in a large bowl. Blend remaining ingredients and 1/8 teaspoon pepper—season with salt and pepper to taste. Pour over potato mixture; toss lightly. Serve immediately or refrigerate for at least 1 hour to allow the flavors to develop. Serves 10 to 12.

Blue Cheese Fruit Cups

Blue cheese and fruit can be a surprising but delightful combination. The sharp, tangy flavor of blue cheese pairs well with the sweetness and acidity of many fruits. Here are some ideas for blue cheese fruit cups:


Classic pairing: Pear and blue cheese is a classic combination that is sweet and savory. You can simply cube some pear and blue cheese and put them together in a cup, or you can get a little more creative. Try drizzling the fruit with a balsamic reduction or honey, or adding a sprinkle of chopped walnuts or pecans for some extra crunch.


Fig and goat cheese: Figs are another great fruit to pair with blue cheese. They have a similar sweetness and depth of flavor to pears but with a slightly different texture. You can make a fig and blue cheese fruit cup in the same way as a pear and blue cheese cup, or you can try grilling the figs first for a bit of caramelized flavor.


Tropical twist: For a more exotic flavor combination, try a tropical fruit cup with blue cheese. Mango, pineapple, papaya, and kiwi would all be delicious. You could also add a splash of rum or coconut milk to the cup for a tropical flair.


  • 1 16-ounce can fruit cocktail
  • 2 envelopes of unflavored gelatin (2 tablespoons)
  • 2 cups orange juice
  • 1 3-ounce package of cream cheese, cubed and softened
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 1 ounce blue cheese, crumbled (1/4 cup)
  • 1/2 cup broken pecans


Drain the fruit cocktail, reserving 1 cup of syrup. Soften gelatin in half the reserved syrup. Heat orange juice just to boiling and add to softened gelatin, stirring till gelatin dissolves. Slowly add hot mixture to cream cheese, beating with a rotary beater till smooth.


Add remaining reserved fruit syrup, mayonnaise, lemon juice, sugar, and a dash of salt. Beat the gelatin mixture again till smooth. Chill till partially set. Stir in drained fruit cocktail, blue cheese, and nuts. Spoon into ten 1/2-cup molds. Chill till firm. Serves 10.


Crumble the cheese into small pieces so that it is evenly distributed throughout the cup. Here are some additional tips for making blue cheese fruit cups:

Use ripe fruit that is in season. Be sure to crumble the cheese into small pieces so that it is evenly distributed throughout the cup. Add a drizzle of honey or balsamic reduction to the cup for a bit of extra flavor. Serve the fruit cups chilled.

Zippy Blue Cheese Sauce

Zippy Blue Cheese Sauce

Craving a flavorful dip or sauce with a kick? Look no further than Zippy Blue Cheese Sauce. Most commercially available blue cheeses and blue cheese dressings are pasteurized, making them perfectly suitable for heating in a sauce. Pasteurization eliminates harmful bacteria, so you can enjoy the distinct flavor and creamy texture of blue cheese without worry. One of them is Zippy Blue Cheese Sauce.


Zippy Blue Cheese Sauce is a decadent and flavorful sauce that can be enjoyed on various dishes, from wings and fries to vegetables and steak. It combines the creamy texture of a cheese sauce with the sharp and tangy bite of blue cheese, creating a truly irresistible dip or topping.


  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 tablespoon dry mustard
  • 1 cup warm milk
  • 1 chicken bouillon cube
  • 1/4 cup dairy sour cream
  • 1 ounce blue cheese
  • 1 -2 teaspoons prepared horseradish (optional)
  • 3 shakes Tabasco sauce (optional)
  • 1 garlic clove, minced (optional)


Melt butter over low heat in a small saucepan or margarine. Whisk in flour and dry mustard. Keep whisking for about a minute after it dissolves. Blend in 2 tablespoons all-purpose flour. Add 1 cup milk and 1 chicken bouillon cube.

Add the milk and cook over medium heat, whisking frequently for about 5 minutes or until thickened. Add the grated cheese and stir until it melts. Cook and stir till the mixture thickens and bubbles.

Once the cheese is melted, remove from the heat and stir in the crumbled blue cheese.

 Season with salt, pepper, and additional horseradish, Tabasco, and garlic to taste.

Heat through; do not boil. Be careful not to overheat the cheese or it will become clumpy.

Serve with vegetables. Makes 2 cups.


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