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Ingredients
- 12 ounces Roquefort cheese
- Scotch whisky
- pepper (optional)
Method
- Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.
- Pack into small earthenware pots or ramekins and chill in the fridge for 3 to 4 hours.
- Serve the pate with hot buttered toast, water crackers, or oatcakes, and seasonal fresh fruits or vegetables. Also a great appetizer filling, and a delicious topping for steak!
