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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
1
Soften butter and cheese in a large bowl. Form into a log on plastic wrap. Refrigerate and cut into 1 oz. medallions as needed.
Notes
Serve with
Char Grilled Black Angus Filet Mignon with Spinach Flan and Vermont "Jersey" Blue Cheese Butter
Source
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT