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Nippy Cheeseball




Source of Recipe


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List of Ingredients




1/2 pound Roquefort cheese, room temperature
1/2 pound sharp processed cheese spread, room temperature
1 package (8 ounces) cream cheese, room temperature
6 tablespoons (3/4 stick) butter, room temperature
Cream or milk (optional)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 tablespoons brandy
1/2 cup chopped pecans



Recipe



In large bowl, mash cheeses and butter together, then beat very hard with spoon or in food processor until fluffy. (Mixture will be very smooth if mixed in food processor.) If mixture is too stiff, beat in a little cream or milk to soften it. Beat in Worcestershire sauce, hot pepper sauce and brandy. Shape into ball and roll in pecans (see note). Chill several hours. Let come to room temperature before serving. Serve with crisp crackers. Makes 1 large cheese ball.

Note: If mixture is too warm and sticky, refrigerate a couple of hours. For easy molding, line small bowl with plastic wrap. Place cheese mixture in plastic, tapping bowl on counter to settle cheese; level off top. Cover and chill, then invert bowl to unmold onto serving plate and coat with pecans.