What Is Blue Cheese Dressing? Blue (or bleu) cheese dressing is a popular salad dressing and dipping sauce. Every home cook has their own recipe, but it usually features the following ingredients: blue cheese, buttermilk, mayonnaise, sour cream, milk, vinegar, and simple seasonings that pack a flavorful punch.

Today, we produce over 400 varieties of dressings and sauces. We have plant operations in Marlborough, MA, McDonough, GA, Lebanon, IN, and Las Vegas, NV, and we are proud to serve loyal customers throughout the country.

Its origin is a bit unknown, but the earliest recording is in the Edgewater Beach Hotel Salad book in 1928, but it was called Roquefort dressing. Blue cheese is simply a type of Roquefort, which is the type and process of cheese that is made from ewe's milk and matured in caves.

Soybean Oil, Water, Distilled Vinegar, Blue Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Salt, Sugar, Contains Less Than 2% Of Modified Corn Starch, Natural Flavor, Palm Oil, Sodium And Calcium Caseinates, Propylene Glycol Alginate, Lactic Acid, Potassium Sorbate (Preservative), Xanthan Gum, Garlic,* ...

Today, blue cheese is made in a much more scientifically controlled fashion. Raw cow's milk, sheep's milk or goat's milk is pasteurized and treated with a starter culture that converts lactose to lactic acid and changes the milk from liquid to solid.

Blue cheese is made using Penicillium, a type of mold that's responsible for its unique taste, smell, and appearance. Unlike other types of mold, Penicillium does not produce toxins and is safe to consume.

Ken's is the number-three manufacturer of salad dressings in the United States behind Kraft Foods and Wish-Bone. Besides its headquarters in Marlborough, the company employs over 1,200 people in facilities located in McDonough, Georgia, Lebanon, Indiana and Las Vegas, Nevada.

Frank and Louise Crowley Frank and Louise Crowley started the business of Ken's Food's in their kitchen in 1958 based on the house dressing served in the restaurant. Today the company has plant operations in Marlborough, Massachusetts, McDonough, Georgia and Las Vegas, Nevada.

France The history of blue cheese goes back to the 7th century to a cave outside the village of Roquefort in France. Legend has it that a distracted shepherd forgot his lunch of bread and cheese in the cave.

History. Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold.

Penicillium roqueforti Penicillium roqueforti creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. When given oxygen, the mold is able to grow along the surface of the curd-air interface.

All types of blue cheese are the product of mixing Penicillium roqueforti mold spores with milk.

Blue cheese is a fermented cheese that uses Penicillium roqueforti mold cultures. However, unlike other types of mold, these cultures are nontoxic and safe for human consumption. Blue cheese is a nutrient-dense food containing various vitamins, minerals, and natural compounds that are beneficial to health.

What is blue cheese? Blue cheese is a unique category of mould-ripened cheese with a pungent salty, piquant flavour. Its natural, crusty rind gives it a rustic appearance and develops as the cheese matures in humidity-controlled cellars. Currently more than 22 varieties of blue cheese are made in Australia.

Today, blue cheese is made in a much more scientifically controlled fashion. Raw cow's milk, sheep's milk or goat's milk is pasteurized and treated with a starter culture that converts lactose to lactic acid and changes the milk from liquid to solid.

Frank and Louise Crowley Frank and Louise Crowley started the business of Ken's Food's in their kitchen in 1958 based on the house dressing served in the restaurant. Today the company has plant operations in Marlborough, Massachusetts, McDonough, Georgia and Las Vegas, Nevada.