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“An appetizer to be made in the future. Cooking time is the refrigeration time.”
4hrs 20mins
2 1/2 cups

Ingredients Nutrition


  1. In a small saucepan, sprinkle gelatin over cold water.
  2. Let stand 3 to 4 minutes.
  3. Stir over very low heat until dissolved; set aside.
  4. In a medium bowl, combine cream cheese and Roquefort.
  5. Beat with an electric mixer until light and fluffy.
  6. Stir in mustard, onion, and dissolved gelatin.
  7. In a small bowl beat cream until stiff peaks form.
  8. Fold into cheese mixture.
  9. Spoon into a 3 or 4 cup mold.
  10. Refrigerate 4 to 6 hours.
  11. To unmold, dip mold to a depth of contents in and out of warm water for 3 or 4 times.
  12. Invert onto a small platter; remove mold.
  13. Serve with crackers.

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