Roquefort Dressing

Just a few years ago you couldn't get me to eat blue cheese salad dressing or anything with blue cheese in it. My taste buds must have grown up as I know can stomach eating blue cheese. Now I'm very picky about my blue cheese and it must have a mild flavor to it but I really like the stuff. So Saturday I was at Harmon's and craving blue cheese salad dressing. They have a really nice gourmet cheese bar at the Roy store and I really love the cheese bar. I ask for a mild blue cheese and the lady behind the bar suggested Roquefort. I'm quite pleased with the taste and I have to say I really like the dressing I made with the roquefort. I found the recipe on epicurious and after reading the comments I changed a few things. I'm posting the link to the recipe:
http://www.epicurious.com/recipes/food/views/ROQUEFORT-DRESSING-14306
but I am posting the recipe in the form that I used.

1 1/2 cups mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco, or to taste
5 ounces Roquefort, crumbled coarse (about 1 cup)

In a bowl, whisk together all ingredients except Roquefort until smooth and stir in Roquefort and salt and pepper to taste.