Bleu cheese is known for its sharp and rather salty taste. When fresh cheese is not convenient or available, this powder works well on raw vegetables. It can be added to steaks and lamb before cooking, used in a dry dressing mix, or used to flavor risotto, polenta, and even popcorn!
Spice Fun Fact: In 1936 in Minnesota, the first American bleu cheese plant was founded. The founder, Felix Frederickson aged his cheeses in caves previously used for brewing beer.
Blue cheese (pasteurized milk, salt, cheese cultures, enzymes), disodium phosphate.