I'm trying to make blue cheese cream which I can dispense out of a whipping canister. I slowly melted the blue cheese into the half and half. I used one CO2 cartidge, but the mixture does not come out thick enough. Any ideas or suggestions?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.