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
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.