Blue Cheese Fondue will Please You!

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Blue Cheese is one of my favorite things on the face of the earth.  It has such a fun bite to it and it is so smooth at the same time.  I love it as a dressing on salads or crumbled in a salad.  It is great on both veggies and breads.  Melted on a piece of toast or baguette is insanely good, too.  It punches such a pop even with a small amount of cheese.  I love the combination with broccoli or green olives.  Whether its crunchy, salty, or soft, blue cheese is a great complement to food.

I brought home a small carton of crumbled blue cheese and had my 17-year-old try some recently.  At first she didn’t know what to think about the stuff.  But her tongue got accustomed to its punchy abuse and she began craving it.  She couldn’t wait to get home from school each day and get her fix of the blue pieces of smoothness. The carton quickly emptied.  I have to admit, I helped quite a bit, too.

If you haven’t really tried the cheese before, or if it has been awhile, you may surprise yourself.  Otherwise, here’s a Blue Cheese Fondue recipe for those of you who, like me, think this moldy bit of heaven is tops.

Blue Cheese Fondue

1 lb. crumbled Blue Cheese
1 1/3 c. milk
2 T. butter
2 T. corn starch
1 T. sourcream
dash of nutmeg

First, crumble the Blue Cheese.  In a medium-sized sauce pan, add butter and melt over medium-low heat.  Combine corn starch with butter and then slowly stir in milk.  Add Blue Cheese a handful at a time and continue stirring. Do not allow the mixture to boil.  Crank the heat to high and stir in a small amount of nutmeg.  Just before the mixture boils, reduce the heat and add sour cream.

Cubed meats, crusty bread, assorted veggies are all great dippers for this fondue.