1 garlic clove
1 tsp of salt
1 tsp mustard powder
1 tbsp lemon juice
1 tbsp balsamic vinegar
2 tbsp olive oil
150ml soured cream
2 tbsp mayonnaise
40g Crozier Blue
How to make it
Crozier Blue has a rich, full and well-rounded flavour. It is gently salty with a distinctly rich creamy texture, offset by a touch of spice. It’s the perfect blue to use for a blue cheese dressing! Here’s a recipe.
- Using a pestle and mortar crush together a garlic clove, salt and mustard
- Add lemon juice, vinegar and oil and mix
- Transfer the mixture to food processor
- Add the buttermilk, soured cream and mayonnaise
- Add the crumbled Crozier Blue
- Blitz and blend, then add a little black pepper
- Serve over a crisp green salad
Try the blue cheese dressing in this grilled sirloin steak with quince, pears and Cotswold Blue Brie dish, or to accompany this Stilton stuffed chicken under a brick.
For other Crozier Blue recipes try this Crozier Blue, Spinach and Walnut Fettuccini. The flavours and textures combine to make every mouthful magnificent.
Crozier Blue is the only blue cheese made in Ireland from ewe’s milk. The Grubb family have been farming in the area around Cashel in Tiperrary since the 16th Century. Louis Grubb and his family have been making the cheese and its famous sister Cashel Blue since the early 1980s. It has a rich, full and well-rounded flavour. It is gently salty with a distinctly rich creamy texture, offset by a touch of spice. The cheese has an off white interior appearance, this is typical of sheep’s milk cheese. Throughout the cheese there is a bluing often referred to as having marble-like pattern, although comparative to many traditional blues, Crozier is typically less blue. The rind, which with time can develop a film of surface mould and slight moisture is untreated and is therefore edible, it is however typically stronger and is better used in cooking.