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Ingredients
- 12-1/2 oz. Roquefort cheese
- Whisky
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 and chill in the refrigerator for 3 to 4 hours.
- Serve with hot buttered toast or oatcakes.