Start by unwrapping your cold wedge of blue cheese. Use your clean hands to crumble it into chunks. Keep some chunks large for a traditional restaurant look. Place the cheese into your medium mixing bowl.

Add the sour cream and the mayonnaise to the cheese. Use your small whisk to combine them together well. The mixture will look very thick and white now. Do not over-mix if you like big chunks.

Pour in the buttermilk and the white wine vinegar. These liquids help the dressing pour over your salad. Stir gently until the dressing reaches a coating consistency. You can add more buttermilk for a thinner sauce.

Add the salt and the cracked black pepper now. Pour in the small dash of savory Worcestershire sauce. This adds a hidden layer of flavor to the dressing. Stir one last time to distribute the spices.

Take a fork and press down on some cheese. Mashing a few chunks releases the blue cheese oil. This makes the entire dressing taste like the cheese. Leave the rest of the chunks whole for texture.

Dip a piece of celery into the finished dressing. Taste it to check the salt and tang levels. Add a drop more vinegar if it is flat. Add more cheese if you want a bolder bite.

Cover the bowl and place it in the fridge. Let it sit for at least thirty full minutes. Chilling allows the cheese flavor to soak into the cream. Serve it cold with your favorite fresh snacks.