What’s Cooking in Gail’s Kitchen? Bright Ideas: Bleu Cheese Ball! I’ll never forget my first taste of bleu cheese. I was having dinner with my father in a charming restaurant nestled along the Mississippi River in the heart of Nauvoo, Illinois. The waiter came over and offered us a complimentary tasting of their claim to fame, bleu cheese. It was aged in the local wine cellars, he boasted, while pouring a taste of wine for the perfect pairing. One bite, one sip and I was in love. My father, on the other hand, wrinkled his nose and said the cheese tasted like old socks. Needless to say, I finished his portion.
BLEU CHEESE BALL
8 ounces Neufchâtel cheese, softened
4 ounces bleu cheese, crumbled
1/2 cup sharp cheddar cheese, shredded
2 teaspoons Worcestershire sauce
Green onion snips
In a mixing bowl, combine Neufchâtel cheese, bleu cheese crumbles, shredded cheddar cheese, and Worcestershire sauce. Form into a ball. Roll in green onion snips. Refrigerate for one hour. Serve with crackers, pretzel sticks, and smoked almonds.