In an attempt to integrate blue cheese into a variety of dishes, I needed to find a different medium in which to distribute the cheese and its flavors. Yesterday, I began drying out Fourme d' Ambert. This morning I was able to grind it into a fine powder. The dried cheese retains the flavor profile of Fourme d' Ambert while being light, delicate and easily dispersible. Today we paired it with twice cooked scallop, chanterelle mushrooms preserved in maple vinegar and cranberry-fermented black bean puree. The dried cheese acts as a focused seasoning for the ingredients in the dish, allowing the diner to apply various amounts depending on the bite.