An extremely simple recipe, blending the rich, earthy flavors of Roquefort and whisky together to create an ideal spread for entertaining or snacks. Not for the kiddies. Don’t eat and drive.
- 350 g Roquefort cheese
- Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
- Pack into small earthenware pots and chill in the fridge for 3 to 4 hours.
- Serve with hot buttered toast or oatcakes.
This deceptively simple cheese cream from Overscaig in Sutherland is delicious served as a cream pate for the first course or at the end of a meal as a savoury.