Best Roquefort Cheese Spread Recipes

ROQUEFORT SPREAD

Roquefort Spread image

Found this in my Mom's old Joy of Cooking cookbook (1967). I love blue cheese and this sounded really good. "This delicious spread keeps well and improves with age--better when 1 week old than when newly made."

Provided by Little Suzy Homemak

Categories Spreads

Time 10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb Roquefort cheese
8 ounces cream cheese
2 tablespoons butter, softened
1 small onion, grated
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry
salt, to taste

Steps:

Combine into a paste. Keep the spread in a closely covered container in the refrigerator. May be spread on crackers or toast rounds. Garnish with radish slices and capers.

BLUE-CHEESE SPREAD

Blue-Cheese Spread image

So easy to make yet special enough for your next cocktail hour or dinner party appetizer, all you need for this Blue-Cheese Spread is two ingredients, cream cheese and a creamy blue cheese such as Roquefort. Whizz them together in the food processor to create a smooth, spreadable consistency then season with salt and pepper and you're ready to serve. Try the spread with our Olive-Oil Toasts or your favorite crackers.

Provided by Riley Wofford

Time 10m

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

4 ounces cream cheese until smooth
4 ounces creamy blue cheese, such as Roquefort
Kosher salt and freshly ground pepper

Steps:

In a regular or mini food processor, pulse cream cheese until smooth. Add blue cheese and process until fully combined. If needed, pulse in water, 1 teaspoon at a time, to reach a spreadable consistency. Season with salt and pepper.

NANA'S COGNAC ROQUEFORT SPREAD

Nana's Cognac Roquefort Spread image

This was in one of my mother's recipe books. She entertained a lot and this must have been one of her spreads.

Provided by mary winecoff

Categories Spreads

Time 5m

Yield 3 cups

Number Of Ingredients 4

Ingredients

1/2 lb Roquefort cheese
1/4 lb cream cheese
2 tablespoons butter
3 tablespoons cognac

Steps:

Beat Roquefort cheese, cream cheese and butter until smooth.
Gradually add cognac beating steadily.
Serve with fruit and bread.

ROQUEFORT DRESSING

Roquefort Dressing image

This is my version of the wonderful Roquefort dressing that was served at the Magic Lamp Inn in Cucamonga CA when I worked there as a prep-cook 40-45 years ago. As memory serves, it tastes pretty much like the original and is great on salads and as a dip for French fries, chips, chicken wings, or just about anything else you might want to dip in a blue cheese dressing. You have to start this a day ahead to drain the yogurt.

Provided by Toby Jermain

Categories Salad Dressings

Time 30m

Yield 8 cups, 16-20 serving(s)

Number Of Ingredients 13

Ingredients

1 quart nonfat plain yogurt or 1 quart full-fat Greek yogurt, if you have no health problems or if you think the stuff is to die for,the original recipe was for p
8 ounces cream cheese, room temperature
2 cups good quality thick mayonnaise (I always use Hellman's or Best Foods)
4 -6 ounces good quality blue cheese (Maytag or Danish Blue is good)
4 -5 ounces good quality Roquefort cheese, i use societe bee brand if i can find it,if you are on a budget,double up on good blue cheese even r
4 -5 scallions (green onions)
1/2 bunch flat-leaf Italian parsley, stemmed
1/2 small white onion
2 cloves garlic
2 tablespoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 teaspoon seasoning salt, to taste
1/4 teaspoon fresh ground black pepper, to taste

Steps:

The night before you want to make the dressing, line a colander with a wet paper towel, stir the yogurt well, and place in the colander to drain.
Cover with another damp paper towel, and allow to drain overnight.
If you are a wuss, place the colander in a bowl, and let it drain in the fridge; if not, just leave it in the sink overnight.
Yogurt just gets better when in sets at room temperature; it’s a living organism; it doesn’t like the cold any more than you do!
The yogurt should have drained down to about 2 cups, more or less.
If you are a purist, finely chop the scallions, parsley, white onion, and press the garlic; if not, coarsely chop them, throw them in the food processor, pulse until everything is finely chopped, scraping bowl down once, and transfer to a bowl.
At the Magic Lamp, everything but the mayo and seasonings, went through the meat grinder, which still left a little texture.
Combine the yogurt, cream cheese, mayonnaise, and blue cheese in a food processor, or whisk until well combined.
Crumble the Roquefort or additional blue cheese, add to the processor, and pulse a couple more times, or finely crumble, and whisk into the mixture.
Add seasonings, and pulse or whisk until incorporated.
Allow to set for at least 30 minutes to allow flavors to develop, taste, and adjust any or all seasonings to taste.
If possible, refrigerate overnight before using.
Note: If the dressing seems to need ‘something’ after setting, I often stir in a couple splashes of balsamic vinegar.
This is definitely not part of the original recipe.
Who had ever even heard of balsamic vinegar in the ‘60s?

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