How do you crumble blue cheese?? (more)

E

evan

Well-known member
Using two forks takes such long time and it usually ends up like a mess, and using a food processor is no better. I only get a ball of cheese......

How do the stores do it???

I've been thinking of freezing it, then chop, but I'm not sure it's a good idea either smileys/frown.gif

 
Some bleus seem dryer than others and crumble better...I just use my fingers..

because it's fast. If I'm in a real hurry or just lazy, I buy the already crumbled Rosenberg Danish bleu cheese which is a decent one. Freezing the cheese will make it crumble better, so that's an option. I never need that much at one time that it becomes a problem.

 
Like PInky, I just do it with my fingers.Had a GREAT

opportunity to crumble a whole pound of Roquefort (the real stuff) in my J&W Bistro cooking class on top of an onion puff pastry tart. I made an absolute mess of it and "had" to lick my fingers a LOT.
And if I am going to crumble it, I do try to pick a dryer type of blue.

 
I agree with Joe - I cut mine into 1/4-inch slices and then chop them up...

with a knife or mezzaluna.

 
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