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
Method
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.
Decorate with walnut halves.
