"Royal Blue Cheese"
Sage and Chive Butter


I'm so exited when I get the opportunity to sample products, especially when they are large samples that I can create a meal with for my whole family. I knew I was receiving a package from Fair Oaks Farms' dairy department, but I had no idea that it would include four cheese varieties, one of which was my choice and the others a much appreciated surprise. I love the Midwestern states and their grand generosity!

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!

19 comments:

Joanne said...

Blue cheese is definitely one of my favorite types of cheeses! I love that pungent flavor. That butter looks incredibly delicious. What a great use of your samples.

Cinnamon-Girl said...

The herbed blue cheese looks incredibly delicious on top of the steak! Love it tossed into the salad, too, lovely flavors in there.

5 Star Foodie said...

Wow, that blue cheese butter sounds so good melting on top of the steak! Just awesome! You know my next 5 star makeover will be on compound butter :)

Chow and Chatter said...

wow looks amazing love what you did with this enjoy the Yorkshire puddings I am sure you won't over cook the beef like me lol Rebecca

Pam said...

Yum! I love blue cheese on anything, especially beef.

Danielle said...

I just wanted to stop by...and thank you for the visit. I see you're from SoCal too...I love seeing people so close to "home". You have a very nice blog. I look forward to seeing more of your recipes.

Vanillastrawberryspringfields said...

This is delight full and Joanne being ur sweetfren too, am inviting u here for her little party(its her birthday dear -i know that u know dear) which is a suprise party for her ...do leave her a wish in the sprinkles ok.....my feeds arent working or updating ,so am trying my best to find all her pals to leave her a wish in the sprinkles before she gets there or even after....will ya help too to make it a little sucess....and leave her a wish too?

http://vanillastrawberryspringfields.blogspot.com/2010/02/joannes-birthday-middle-eastern-chicken.html?showComment

George Gaston said...

Laurie, your review of Royal Blue Cheese is worthy of a Royal Warrant. As one of my favorite cheeses, I love each of your uses here; especially that Blue Cheese, Sage & Chive Butter topper for your steak. When are Bill or Steve, the computer geek's, going to come out with a software program or hardware that can transport that steak to my desktop?

Until they do, I definitely need to hurry to the grocery store for all of these ingredients and try an duplicate your grand and delicious recipes. Many thanks...

Fair Oaks Farms said...

Hi Laurie - This recipe looks awesome! Thanks for taking the time to create it - we really appreciate it. Next time you make it, feel free to use our homemade butter as well. You can purchase it at our online store along with our cheese!

Brad said...

I'm now have cheese envy hearing about the wonderful cheese you are sampling. What a great steak topper, thanks for the recipe and savory pics

The Duo Dishes said...

Blue cheese is in the top 10 list of fave cheese varieties. That steak topping is one of the best ways you could use it. Savory and decadent!

Vera said...

Laurie, this butter looks and sounds fantastic! It must be so good on the steak!

MaryMoh said...

I'm not keen on blue cheese but this looks like a white mountain of goodness!

Marcellina said...

What mouthwatering photo's of your meal! I'm not a keen blue cheese eater but I may be converted.

Proud Italian Cook said...

Laurie, My mouth is watering! I want your whole meal. Girl you can cook!
Big hug!

Sook said...

I love blue cheese! Yum!

glamah16 said...

Oh I am loving that butter. I love Blue Cheese. unfortunately CS doesnt, but more for me!

tasteofbeirut said...

Hello
I made a similar mousse a while back with Roquefort
www.tasteofbeirut.com/2010/02/roquefort-and-labneh-mousse/

Thanks for the info on that cheese, now I know what blue to look for!

Lori Lynn said...

That blue cheese butter on the steak is to die for!