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Blue Cheese Butter
Makes ½ pound
Ingredients
*1/4 lb. unsalted whole butter
*1/4 lb. Vermont "Jersey" Blue Cheese
Instructions
1Soften butter and cheese in a large bowl. Form into a log on plastic wrap. Refrigerate and cut into 1 oz. medallions as needed.
Notes
Source
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT