Cabrales Cream Blue Vein

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Good Afternoon,

For fans of blue vein creamy cheese spreads, here is an absolute treat for the palate.

This spready dip can be prepared with Asturian Cabrales, Italian Gorgonzola or French Roquefort.

Crema De Cabrales Queso Azul ...

Cream of Cabrales Blue Cheese Spread / Dip ...

Blue Vein Cheese Spread with Cabrales and Apple Brandy.  

9 ounces of Cabrales or Roquefort or Gorgonzola blue vein variety cheese
9 ounces of Ricotta 
1/4 tblsp. Cream or Cremè Fraîche 
1 shot glass of Natural Apple Juice, Apple Cider or Apple Brandy ( Calvados )

1) in a blender, combine all the above ingredients thoroughly into a thick pureé or use a stick electric mixer. 

2) chill for 3 to 4 hrs. 

3) Then, let sit until room temperature and serve with  crackers of choice and wine of choice; though I prefer a tawny Portuguese or Sardinian Port with Blue Vein Cheeses or Moscatel Semi Sweet White Wine from Navarra.  

Enjoy,
Margaux.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Cabrales Cream Blue Vein Posted: 15 December 2012 at 06:23
	Good Afternoon, For fans of blue vein creamy cheese spreads, here is an absolute treat for the palate. This spready dip can be prepared with Asturian Cabrales, Italian Gorgonzola or French Roquefort. Crema De Cabrales Queso Azul ... Cream of Cabrales Blue Cheese Spread / Dip ... Blue Vein Cheese Spread with Cabrales and Apple Brandy. 9 ounces of Cabrales or Roquefort or Gorgonzola blue vein variety cheese 9 ounces of Ricotta 1/4 tblsp. Cream or Cremè Fraîche 1 shot glass of Natural Apple Juice, Apple Cider or Apple Brandy ( Calvados ) 1) in a blender, combine all the above ingredients thoroughly into a thick pureé or use a stick electric mixer. 2) chill for 3 to 4 hrs. 3) Then, let sit until room temperature and serve with crackers of choice and wine of choice; though I prefer a tawny Portuguese or Sardinian Port with Blue Vein Cheeses or Moscatel Semi Sweet White Wine from Navarra. Enjoy, Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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