Holiday Cheese Ball
Cheese Crock Blend
Brandy Cheese Ball
Paul,
Here are three recipes that might be close to the pub cheese you're looking
for. Hope you enjoy!
Laura
Holiday Cheese Ball
2 8-ounce packages of cream cheese
1/4 pound blue cheese
1/2 pound extra sharp cheddar cheese, grated
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup chopped pecans
Allow cheeses to soften to room temperature. Combine in mixer bowl
and beat until well blended. Add
Worcestershire sauce, cayenne pepper, salt, onion powder and 1/2 cup
of the chopped pecans. Chill.
Shape into a ball and roll ball in remaining pecans. Chill
thoroughly. Serve with assorted crackers, fresh
fruit, such as seedless grapes, apples and pear slices. Can also be
served in a crock. Freeze if desired.
Cheese Crock Blend
1/4 lb. shredded cheddar cheese
1/4 lb. crumbled bleu cheese
3 oz. soft cream cheese
2-4 T. brandy, sherry or Port
1/2 tsp. cayenne
1/2 c. walnuts, chopped fine
Mix cheeses. Gradually add liquor to make it creamy. Add cayenne, stir in
nuts. Pack into crock. Cover tightly.
Store in refrigerator 4-5 days.
Brandy Cheese Ball
4 oz. blue cheese, crumbled and softened
8 oz. cream cheese, softened
1 clove garlic, finely chopped
2 tablespoon snipped fresh parsley
2 tablespoon brandy
1/3 cup sesame seed, toasted
Beat the blue cheese, cream cheese, garlic, parsley and brandy in a small
bowl on low speed until smooth. Cover and refrigerate about 6 hours, or