Serves 4 – 6
This one is strictly for the blue cheese lovers! If in doubt use grated Emmenthaler.
Recipe Category

You will need

125 g butter, at room temperature
250 g mild blue vein cheese, broken up
2 T (30 ml) brandy
8 – 9 walnut halves

water biscuits


Line a 10 cm x 5 cm high round loose bottom pan with baking paper.

Cream the butter in a food processor.

Add the cheese and brandy and pulse until blended.

Pack the mixture into the pan.

Chill for 4 hours to firm or refrigerate overnight.

Press cheese pate out of the pan.

Top with walnut halves.

Serve at room temperature cut into tiny slivers with water biscuits.