This is a fantastic and easy recipe from my dear friend Pat Loud which was passed down from her mother. She serves it at nearly every party that I’ve ever attended and it’s always a big hit. As with most good recipes, the amounts are somewhat flexible – in other words, feel free to use more or less of any of the ingredients. Key to success, however, depends upon quality sharp cheddar cheese and I like to use Cabot Private Stock Extra Sharp Cheddar. Any favorite bleu cheese will work - Roquefort, Danish Bleu, or English Stilton. Make sure that the cheeses are not too cold, or the mixture will not blend in the food processor.
10 ounces shredded Cabot extra sharp cheese, at room temperature
8 ounces cream cheese, softened to room temperature
4 -6 ounces Bleu cheese, crumbled
2 tablespoons mayonnaise or soft butter (optional)
2-3 teaspoons Worcestershire sauce (or to taste)
1 clove garlic, crushed
Pinch of cayenne pepper (optional)
1/3 cup each of pistachios and dried cranberries, chopped
1. Place cheeses, Worcestershire sauce, mayo or butter, garlic and cayenne pepper in the bowl of a food processor. Pulse 4-5 times to combine, then process for 1-2 minutes until smooth, scraping down sides of bowl with a rubber spatula as needed.
2. Put mixture on a piece of wax paper and using the paper, shape into a ball or 2 logs. Refrigerate until firm. Roll ball or logs in a mixture of chopped pistachios and cranberries; cover tightly with plastic wrap and refrigerate for 24 hours. Serve with crackers and additional dried fruit.