Blue Cheese Panna Cotta with Blueberry Jam

By: Maytag Dairy Farms | August 21, 2026

This bold recipe puts a tangy twist on panna cotta with Maytag Blue Cheese, a blueberry-sumac jam, and a sugared walnut garnish. This dish took third place at the 2026 "Favorite Blue Cheese Recipe" competition at the Iowa State Fair!

Blueberry Jam Ingredients

• 2 cups fresh blueberries
• 3/4 cup granulated sugar
• 1/2 lemon, juiced
• 1 1/2 Tbsp ground sumac

Panna Cotta Ingredients

• 1 cup light whipping cream
• 4 Tbsp milk
• 4 oz. Maytag Blue Cheese, crumbled
• 1 1/2 gold gelatin leaf sheets

Sugared Walnut Garnish Ingredients

• 1 1/2 cups walnut halves
• 1/4 cup water
• 1/2 cup sugar
• 1/2 tsp salt

Blueberry Jam Directions

1. Mix the blueberries, sugar, and lemon juice in a small bowl. Set aside and let soak at room temperature for three hours.
2. Add the sumac into the blueberry mixture. Pour into a small saucepan, then bring to a simmer over medium heat, stirring until the syrup has thickened and the berries are soft.
3. Remove from heat and set aside to cool.

Panna Cotta Directions

1. Lightly oil four small panna cotta molds and set aside.
2. In a small saucepan, heat the cream and milk, stirring gently until bubbles appear. Remove from heat, fold in the Maytag Blue Cheese Crumbles, and mix until completely melted. Let the mixture rest until it reaches a temperature of 120° F.
3. Soak the leaf gelatin in cold water for 10 minutes. Once fully softened, squeeze out as much water as possible, then add the gelatin to the cheese mixture. Whisk until dissolved.

Sugared Walnut Garnish Directions

1. Add walnuts to a dry skillet over medium heat, cooking for 3-5 minutes. Set aside.
2. In a small saucepan, combine water, sugar, and salt. Cook over medium heat, stirring until the sugar dissolves and turns a light amber color.
3. Toss the toasted walnuts in the syrup, then immediately dump onto a sheet of parchment paper, separating pieces before the sugar hardens.

To Assemble

1. Spoon 1/4 of the blueberry jam onto a small dish. Unmold the panna cotta and place on top of the jam. Garnish with sugared walnuts.