blue cheese dressing

blue cheese dressing

Blue cheese is one of those tricky (sometimes safe, other times not) products for people allergic to gluten. Thankfully, the original blue cheese made by the Point Reyes Farmstead Cheese Company is made with gluten-free Penicillium Roqueforti (see this fact sheet from their website). It is a delicious, award-winning cheese that begs to be eaten with slices of pear or featured in a salad. The following dressing is a great way to use this wonderful cheese (and some homemade mayonnaise if you’re feeling especially ambitious). It’s the perfect topping for a cobb salad, and even works well as a dip for raw vegetables or [gluten-free] buffalo wings.

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Blue Cheese Dressing

Preparation Time: 5 minutes

Makes: About 1 cup


  • 1/2 cup (113 grams) Mayonnaise¹
  • 1/2 cup (113 grams) crumbled Point Reyes Original Blue Cheese (or other gluten-free blue cheese)
  • 2 tablespoons (28 grams) Red Wine Vinegar
  • 1 tablespoon Fresh Chives, minced
  • 1 tablespoon Fresh Parsley, minced
  • 1 teaspoon (5 grams or about 1 large clove) Garlic, minced
  • Salt and Pepper, to taste


In a small mixing bowl, combine mayonnaise through garlic. Whisk together until desired consistency is reached. Season to taste with salt and pepper. Transfer to a clean bowl or jar. For best results, refrigerate for several hours before serving (up to a week if using store-bought mayonnaise).

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¹ I either use Hellmann’s/Best Foods Real Mayonnaise (not light or low fat) or one made from scratch. If you choose to use a light version, additional salt and/or vinegar will most likely be needed to balance out the sweetness.

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