1 large + 1 small pkg. cream cheese, softened

3 ounces  Roquefortcheese

3 ounces blue cheese

3 tablespoons parsley

8 ounces  sharp,soft Cheddar

½ pound pecans, chopped

Juice of 1 onion (grating onion works well)

Juice of 1 garlic clove (can use 1 teaspoon canned garlicwith juice)


Reserve half of the nuts and parsley.

Mix all other ingredients and form into 2 balls.

Roll these in mixture of finely chopped nuts and parsleyand refrigerate.

Remove cheese balls from refrigerator about 1 hour beforeserving.


This recipe has been kitchen tested.

You can find the above and related recipes by tapping here on the Home Cookin’ index.


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