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.
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