Have you ever wondered how, and from whence Bleu Cheese came? In the beginning, Bleu cheeses were a result of the ecosystemin which they were grown. Case in point: Roquefort Cheese. The Roquefort grottoes in which the cheese was kept were crawling with Penicilliumroqueforti—this is what makes the bleu cheese blue.  The circumstances regarding the discovery of Roquefort are the focus of historical legend. The first legend tells of a shepherdess who had left her lunch of rye bread and cheese curd in a cave for some unknown reason, and several weeks later when she came back in search of it, hence; the discovery of Roquefort cheese. Pliny, a Roman historian,had writtenabout a certain cheese that hailed fromhilly and rocky French region near the Mediterranean Sea that may have been Roquefort. Rumor has it that Charlemagne himself enjoyed Roquefort cheese Roquefort in 778 while at the St. Gall monastery.
Today’s bleu cheese production, a highly controlled "starter" batch is implemented. To make bleu cheese from scratch, a bit of mold is reserved from the preceding batch of cheese.Next, this mold is integrated into the developing cheese by thrusting long skewers aroundthe mixture, which facilitates the growth of mold by allowing air to seep in.
In case you were curious about Maytag Blue Cheese, it has nothing to do with the washer& dryer manufacturers, nor the friendly Maytag repairman. It is,however,produced on the Maytag Dairy Farms near Newton, Iowa, which was the erstwhile home of the Maytag Corporation. In 1938, twomicrobiologists of Iowa State University fame developed aninnovative process for creating blue cheese using homogenized cow's milk rather than the customary sheep's milk.
 

Ingredients:
12 oz pizza dough
 2 cups raw, cubed skinless chicken breasts
½ cupCholula® Hot Sauce
¼ cup Marie’s ® Chunky Bleu Cheese Dressing
½ cup shredded mozzarella cheese
½ cup of shredded Monterey Jack cheese
½ cupof shredded sharp cheddar cheese
½ shredded Provolone cheese


Directions:
In a covered bowl or container, combine cubed chicken and 3 TBSPCholula®hot sauce. Stir and coat chicken cubes well. Cover andallow to marinate in refrigerator overnight.
Preheat oven to 500°.
Heat a large skillet over med-high heat. Add the raw, cubed chicken and 2 additional TBSP of Cholula® hot sauce. Stir well and allow chicken to cook for about 8 minutes, or until done. Remove from skillet and place chicken in a fresh bowl. Add another ¼ cup of Cholula® to chicken. Stir and set aside.

Coat a baking sheet with olive oil. Stretch or roll out the dough into a large circle or rectangle; whichever you prefer as perfection is not an issue.Press and gently push the dough onto the oiled baking sheet. Flip and continue this procedure until you are happy with its size.
Spreadchunky blue cheese dressing over half of the dough, but leave a bit of space around the edge. Top with the chicken mixture. Sprinkle with a mixture all the remaining cheeses; about a handful or so.
Fold the dough over the filling and then press and squeeze the edges to seal. Sprinkle with remaining cheese.
Bake for about 13 minutes.Allow to cool and cut with a sharp knife.