Schnitzelbank Pot

• 8 ounces ripe camembert cheese
• 8 ounces Limburger cheese
• 2 ounces Roquefort cheese
• 1/4 lb butter
• 1 tablespoon flour
• 1 cup cream
• 1/2 cup finely chopped green olives
• 1/4 cup canned pimiento, diced
• 1 pinch cayenne pepper

1. You may remove as much or as little of the Camembert rind as you like, from all to none.
2. Mash the Camembert, Limburger and Roquefort together with a silver spoon, adding the butter and flour. Place into an enamel-lined pan (metal pans will turn the cheese black) and heat gently.
3. When cheese begins to melt, add cream and stir continuously until a smooth, creamy sauce forms. Strain through a sieve into a tight-lidded crock. Stir in olives and pimiento thoroughly. Sprinkle cayenne over the top, close the lid, and allow to ripen at least 3 days before serving, if not longer. Store in refrigerator no longer than 2 weeks. Serve at room temperature; remove from refrigerator at least 2 hours before serving. Serve with rye or pumpernickel, or spread on crackers or celery sticks.

camembert cheese, limburger cheese, cheese, butter, flour, cream, green olives, pimiento, cayenne pepper

Taken from www.food.com/recipe/schnitzelbank-pot-329009 (may not work)