This recipe was featured in Artisanal Advantage.
Jonna Clark | Pedernales EC
8 ounces reduced-fat cream cheese, softened
1 cup plus more to taste Stilton blue cheese, crumbled
1 tablespoon buttermilk
5 tablespoons chopped dried cranberries
1 tablespoon minced shallots
1 teaspoon lemon zest
¼ teaspoon each salt and pepper
2 tablespoons minced flat-leaf parsley
1/4 cup finely chopped toasted walnuts
- Beat cream cheese, Stilton blue cheese and buttermilk until smooth and creamy. Add the cranberries, shallots, lemon zest, salt and pepper, and beat until well-combined. Transfer mixture to a sheet of plastic wrap; wrap tightly and refrigerate until well-chilled (at least two hours).
- Mix parsley and walnuts. With plastic wrap still in place, mold cheese into a well-formed ball or log. Unwrap and roll in nut mixture until all sides are coated. Serve with crackers of your choice.
Servings: 8. Serving size: 1/2 cup. Per serving: 157 calories, 6.6 g protein, 10.9 g fat, 7.6 g carbohydrates, 0.6 g dietary fiber, 443 mg sodium, 5 g sugars, 28 mg cholesterol
Cook’s Tip: You can use dried blueberries instead of cranberries. The cheese ball can be prepared up to two days in advance.
