Blue Cheese
GARDEN SALAD BOWL
1 pound carrots,     peeled and cut into 1-inch pieces 1 small head cauliflower, broken into florets 3/4 pound green or wax beans,     or 1 package (9 oz.) frozen beans 3/4cup salad oil 1/2 cup (2 oz.) shredded     Wisconsin Cheddar cheese 1/2 cup (1-1/2 oz.) grated Wisconsin     Parmesan cheese 1/3 cup vinegar 3 tablespoons sugar 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon basil 1/3 cup sliced green onions
Cook vegetables separately in boiling salted water just until tender; drain and cool.  In a small bowl blend together salad oil, Cheddar cheese, Parmesan cheese, vinegar, sugar, mustard, salt and basil.  In a large bowl combine cooked vegetables and onions; add cheese dressing and toss lightly.  Cover and chill for several hours before serving.  Makes 8-10 servings.
Tip: To prepare a quantity of crumbles, freeze slices first for an hour or two to make the cheese even easier to crumble.

WISCONSIN TRUE BLUE POTATO SALAD

1-1/4 cups dairy sour cream 2 tablespoons minced parsley 2 tablespoons tarragon white wine vinegar 1/2 teaspoon celery seed 1/2 teaspoon salt 1/8 teaspoon pepper 3/4 cup (3 oz.) crumbled     Wisconsin Blue cheese 4 cups cubed cooked potato 1/2 cup diced celery 1/2 cup green onion slices 1/2 cup sliced water chestnuts

Combine sour cream, parsley, vinegar and seaonings; mix well.  Stir in Blue cheese.  Pour over combined remaining ingredients; toss lightly.  Makes 6 servings.

Heritage: No record exists of the first Blue cheese.  Some historians suggest that mold from the Penicillium family was accidentally transferred from bread to a nearby piece of cheese.  In the case of Roquefort, France's great Blue (or "Bleu" as it is spelled in French), the mold, Penicillium Roqueforti, found perfect conditions to grow in the underground caves of the region.

Tip: Wisconsin Blues tend to be less salty than some imported Blues that producers ship packed in brine as a preservative.

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