Follow these steps for perfect results
roquefort cheese
Pounded to a cream
whiskey
Added drop by drop
Pound the roquefort cheese to a thick cream.
Add whisky drop by drop until the cheese forms a firm cream, absorbing as much whisky as it can 'drink'.
Pack the cheese cream into small earthenware pots.
Chill in the refrigerator for 3 to 4 hours.
Serve with hot buttered toast or oatcakes.
Expert advice for the best results
Use a good quality whisky for the best flavor.
Adjust the amount of whisky to your preference.
Everything you need to know before you start
5 minutes
Can be made 1 day in advance.
Serve in small earthenware pots with a sprig of thyme.
Serve with hot buttered toast.
Serve with oatcakes.
Pairs well with cheese and whisky.
Discover the story behind this recipe
Traditional Scottish recipe
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