Blue Cheese Mold Recipe
Blue Cheese Mold has a unique taste. Blue Cheese Mold gets its taste from cheese flavored with pepper. Blue Cheese Mold is inspired by restaurants across the world.
Ingredients
1/2 recipe Cream Style Cheese
6 to 8 ounces blue cheese, crumbled
1/4 cup plus 2 tablespoons butter or margarine, softened
1 tablespoon coarsely chopped onion
1 small clove garlic, cut in half
Dash of coarsely ground pepper
1 tablespoon diced, drained pimiento
Directions
Position knife blade in food processor bowl; add Cream Style Cheese, blue cheese, butter, onion, garlic, and pepper.
Top with cover, and process until smooth.
Remove knife blade, and gently stir in pimiento.
Line a 3 cup smooth sided mold with 4 thicknesses of dampened cheesecloth large enough to extend over edges.
Spoon cheese mixture into mold, pressing firmly with the back of a spoon.
Gather edges of cheesecloth, and tie securely.
Invert mold on a wire rack in a shallow pan.
Cover pan with enough plastic wrap to make an airtight seal.
Refrigerate 1 to 2 days or until mixture is firm and well drained.
Unmold cheese, and remove cheesecloth before serving.
Top with cover, and process until smooth.
Remove knife blade, and gently stir in pimiento.
Line a 3 cup smooth sided mold with 4 thicknesses of dampened cheesecloth large enough to extend over edges.
Spoon cheese mixture into mold, pressing firmly with the back of a spoon.
Gather edges of cheesecloth, and tie securely.
Invert mold on a wire rack in a shallow pan.
Cover pan with enough plastic wrap to make an airtight seal.
Refrigerate 1 to 2 days or until mixture is firm and well drained.
Unmold cheese, and remove cheesecloth before serving.
