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Roquefort and Walnut Cheese Ball

November 1, 2010

Recently one of my fellow graduate student buddies finished his PhD and moved on to bigger and better things.  In wishing him congratulations on graduating, we threw him a little congrats/goodbye party.  This cheese ball was just a tiny part of the huge array of finger foods we put together but I especially liked it because it made a little bit of roquefort cheese go a really long way by mixing in some of the good quality blue cheese with your typical cream cheese.  Everything is mixed into one ball and the result is creamier and easier to spread onto crackers and has the walnuts already built into it so eliminates the need for stacking or additional toppings.

Roquefort and Walnut Cheese Ball

adapted from Martha Stewart

  • 1/3 stick unsalted butter, softened
  • 1 8oz packages cream cheese
  • 2 t fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 3 dashes hot sauce (such as Tabasco)
  • pinch of coarse salt
  • pinch of freshly ground white pepper
  • 6 ounces Roquefort cheese
  • 1 cup toasted walnuts, coarsely chopped

1) Add butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until combined.

2) Stir blue cheese and a little bit of the walnuts into the base mixture. Form into a ball by wrapping in some saran wrap. [If not using immediately, the ball can be refrigerated up to 3 days or frozen up to 1 month]

3) Before serving, roll in walnuts to coat. Serve with crackers, chips, or veggies.

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4 Comments leave one →
  1. November 4, 2010 5:57 pm

    I love cheese balls. Every Christmas Eve my aunt makes one for after church and I look forward to it 🙂

  2. November 8, 2010 6:17 am

    Your cheese ball and cheese patter look yummo, You can come around to my place anytime!

  3. November 19, 2010 6:27 am

    I don’t have a good cheeseball recipe, so this is good timing!

  4. BthePaine permalink
    December 20, 2010 11:42 am

    When my mother passed away a couple of years ago, she took this recipe with her. Thank you for resurrecting one of my favorites. 😉

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