In general, I've hated blue cheese dressing ever since ranch dressing came along. Back when I was working for Bern's Steak House, Bern asked me to sample some imported extremely expensive Stilton, waiting for me to wax poetic on it. I thought something had died in my mouth. I wanted to grab that industrial hose the kitchen used to spray dishes and wash out my mouth.
But on a weekend trip, L & I had mint-juleps sitting at the bar at Magnolia restaurant (Charleston) and opted for an appetizer of home-made potato chips with Maytag blue cheese melted on top.
Sweet Baby Ina...I became an immediate convert to blue cheese, although the mint julep may have biased me just a tad.
Sadly, it turns out that not all blue cheese are as good as Maytag.
What cheese did you use...and please don't let it be single-batch gourmet version made only on the southern tip of Vancouver in months with a Z in it.