I've got a heavenly piece of Ontiken (or is it Onetkin?)French blue cheese--creamy with an invory paste, slightly tangy, not too strong.
How do I make a salad dressing with buttermilk that's not too liquidy, but brings out that tangy taste? (Half a pound of the cheese, by the way, is being saved on the side for pure eating enjoyment later tonight.) Any suggestions gratefully received.