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1 8-ounce package cream cheese
1 5-ounce jar pasteurized process cheese spread
4 ounces sharp cheddar cheese shredded (1 cup)
4 ounces roquefort cheese crumbled (about 1/2 cup)
1/4 cup half and half
1 teaspoon onions grated
1/8 teaspoon hot pepper sauce
1 cup walnuts chopped
Bring cheeses to room temperature. In a small mixer bowl, combine cheeses, half-and-half, onion and hot pepper sauce. At medium speed, beat until well blended. Cover and chill for 3 hours or overnight.
Shape into a log or ball, using wet hands for final shaping. Roll in nuts.Cover with plastic wrap and refrigerate up to 2 weeks. Remove from refrigerator about 30 minutes before serving. Good with wheat crackers and fruit.
1 5-ounce jar pasteurized process cheese spread
4 ounces sharp cheddar cheese shredded (1 cup)
4 ounces roquefort cheese crumbled (about 1/2 cup)
1/4 cup half and half
1 teaspoon onions grated
1/8 teaspoon hot pepper sauce
1 cup walnuts chopped
Bring cheeses to room temperature. In a small mixer bowl, combine cheeses, half-and-half, onion and hot pepper sauce. At medium speed, beat until well blended. Cover and chill for 3 hours or overnight.
Shape into a log or ball, using wet hands for final shaping. Roll in nuts.Cover with plastic wrap and refrigerate up to 2 weeks. Remove from refrigerator about 30 minutes before serving. Good with wheat crackers and fruit.
