I found this to be thick, creamy, rich and full of classic blue cheese 'bite' (right out of the mixing bowl, I should add - this one didn't need time to meld). I followed the recipe, but using white balsamic vinegar, which led to leaving out the sugar. My sour cream was 5% milk fat. I used 1% buttermilk and light mayonnaise as well. As I found this sufficiently rich, I'm glad I didn't choose all full fat. I believe the levels of fat in the ingredients you use will net varying results (as seems to be the case with many reviewers) depending on what combination you use. As will the quality and variety of cheese. I used a classic full strength traditional Danish blue. My combinations worked perfectly for me and this will be my standard from now on.
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I found this to be thick, creamy, rich and full of classic blue cheese 'bite' (right out of...