If you’re reading the title of this article and your face is shriveled up and you are fighting an inner voice that’s telling you to close your browser and walk away I assure you that I’ll start with the obvious question here. Or the question that I think might be obvious at least… “Why the *#&$ would you make dehydrated blue cheese?”

When I dried parmesan cheese for the first time it was largely out of curiosity. Curiosity and whimsy – I fully expected that I’d be transforming a high value ingredient into something that resembled the commercial crap I ate as a child. The results turned my world upside down! Homemade dried parmesan cheese was far more concentrated than it’s commercial counterpart and the cheese was incredibly useful, delicious to eat and a little went a very long way.

The idea being dehydrated blue cheese was inspired by my previous success. I was curious to see what would happen when all moisture was removed from the cheese and it was turned into powder.

When I dried the cheese I crumbled it into chunks. After 24 hours I found that the chunks were almost completely dry on the outside but a small amount of moisture remained on the inside. The texture was incredibly cool – the surface was slightly hard but quickly crumbled when bitten. The crumbled cheese exploded it’s flavor across my mouth and was one of the coolest cheese experiences I’ve ever had. I found it nearly impossible to resist and ate far more than I planned to at this stage.

Because the cheese wasn’t 100% dry at this stage I would store it in a sealed glass jar in the fridge or continue with the next step.

The dried chunks of cheese didn’t lose a lot of volume – I estimate that I reduce 1/3 cup of loosely packed cheese to 1/4 cup. It did, however, lose a lot of weight – 90% (from 100 grams to 10)!

The second step resulted in a fine powder that was slightly off-white (but not a bland grey as I feared). It was very similar to Parmesan; incredibly useful and a small amount goes a long way!


  1. Sprinkled over chicken wings/ fried chicken in lieu of blue cheese dip.
  2. Added to salad dressing.
  3. Tossed on pasta.
  4. Combined with mayo in a sandwich.
  5. Scattered over popcorn.
  6. Added to baked potatoes, bacon and butter.
  7. Combined with dried chives on kale chips.
  8. Added to roasted vegetables.
  9. Tossed on steak.
  10. Cooked in a burger.
  11. Added to an omelette.


Dehydrated Blue Cheese Recipe (How to)

Prep time

10 mins

Cook time

24 hours

Total time

24 hours 10 mins

Author: Joel MacCharles

Recipe type: Dehydrating

Serves: 10 grams


  • 100 grams blue cheese


  1. Loosely crumble blue cheese.
  2. Place on a dehydrator tray and dry at 125 degrees for 18-24 hours.
  3. Allow a piece of cheese to cool for a few minutes and crumble it to test for doneness (it should be completely dry and brittle). If it still has moisture, return to dehydrator and dry for a few additional hours and test again.
  4. Grind into a powder or store in chunks by placing cheese in a jar with a lid. We store ours in the fridge though your likely could store without a fridge.

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