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Blue Cheese Dressing

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Blue Cheese Dressing

Lynn | Aug 13, 2001 02:45 PM

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.

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