Roquefort ring

I have a backlog of recipes from the Sunday dinner. If you’re looking for weekday recipes,  yesterday I made artichokes with carrots and potatoes and today spaghetti with creamy sauce.  On to the the Roquefort or Blue Cheese ring now.  If you like blue cheeses you’ll love this beautiful amuse buche. But you have to like blue cheeses. It looks innocent and smooth  but don’t be fooled. It has a very powerful taste that you won’t forget. Surprisingly, my kids love it!



  • 1/2 cup dry white wine
  • 1 envelope (1/4 ounce) gelatin
  • 1/2 cup half and half  or heavy cream
  • 1 cup cream cheese (1 package /8oz)
  • 1 cup Roquefort cheese (8oz)
  • 2 tablespoons onion, finely chopped
  • 1 clove garlic, pulped
  • cayenne pepper

How to make: In your mixer bowl, combine the gelatine with the wine (no beating) and let the mix stand for  5 minutes. Then add the cream cheese, roquefort or blue cheese, onion, and garlic and beat until all the ingredients are well mixed, smooth, and creamy.  My stomach cannot take raw onion or garlic so I sauteed the onion and the garlic before adding it to the mix.   Brush a ring container (see photo below)  with vegetable oil. Pour in the cheese mix.  Make sure it’s evenly spread. Cover with cling film and let it rest in the refrigerator for 4 hours. To unmold, use a thin knife or spatula to detach the cheese from the walls of the container and turn it upside down. Sprinkle cayenne pepper on top and serve on a bed of lettuce with crackers and apple slices.

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