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    Cheese Loaf


    Source of Recipe


    Aunt Saunny

    2 pkg (4 oz each) blue cheese (I have used Fete Cheese too)
    3 pkg (8 oz each) cream cheese, softened
    Grated peel of 1/2 lemon
    Juice of 1 lemon
    2 tsp dried basic leaves, crushed
    4 oz provolone cheese, thinly sliced
    4 oz mozzarella cheese, thinly sliced
    Crumble blue cheese into mixing bowl. Reserve 2 tablespoons and set
    aside. Add cream cheese, lemon peel. juice and basil to blue cheese in
    mixing bowl. Stir until well blended. Line 8x4x3 or 9x5x3 inch loaf pan
    with lightly oiled plastic wrap or foil. Spread a layer of about 2/3 cup
    cheese mixture over bottom of pan. Lay 1/2 of provolone cheese over it.
    Spread about 2/3 cup cheese mixture over provolone. Lay 1/2 of
    mozzarella cheese over it. Repeat layers, ending with cheese mixture. Cover top
    with plastic wrap or foil, pressing down firmly to remove any air
    pockets or unevenness. Chill for several hours or overnight. To serve,
    remove from pan and discard wrap. Place on serving tray and sprinkle
    reserved crumbled blue cheese over top. Garnish with fresh dill, if desired.
    Serve with crackers or fresh fruit wedges.

    Yield: 8x4x3 inch loaf
 

 

 

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