Because The Lady, The Man and I were not big fans of this blue cheese, despite it being made with sheep milk, The Lady decided to use the portion left over from the cheeseboard as a dressing for the requisite iceberg lettuce wedge that The Man so enjoys.
Here is the recipe she used for the Little Boy Blue Cheese.
As is the tradition around the manse, we enjoyed this dressing on iceberg lettuce wedges with chopped tomato and bacon.
2 Large Dollops of Mayo
2 tablespoons of Creme Fraiche (which The Lady made)
A Splash of Milk
Approximately 3-4 ounces of Hook’s Little Boy Blue (Sheep Milk) Cheese, crumbled
Squeeze of Fresh Lemon Juice
Small Splash of Tapatio Hot Sauce
Salt and Fresh Gound Pepper to taste
The Lady whisked the Mayo, Creme Fraiche and Milk together until well blended.
She added the crumbled Hook’s Little Boy Blue and mixed until well incorporated.
She added the lemon, Tapatio, salt and pepper to taste.
Marinate in the fridge for at least an hour.
The Salad was a wedge of lettuce, halved cherry tomatoes and crumbled bacon.