Roquefort Mold

• 1 (1/4 ounce) envelope unflavored gelatin
• 14 cup cold water
• 3 ounces cream cheese, at room temperature
• 4 ounces Roquefort cheese, crumbled
• 1 teaspoon Dijon mustard
• 1 teaspoon onion, grated
• 12 cup whipping cream
• cracker

1. In a small saucepan, sprinkle gelatin over cold water.
2. Let stand 3 to 4 minutes.
3. Stir over very low heat until dissolved; set aside.
4. In a medium bowl, combine cream cheese and Roquefort.
5. Beat with an electric mixer until light and fluffy.
6. Stir in mustard, onion, and dissolved gelatin.
7. In a small bowl beat cream until stiff peaks form.
8. Fold into cheese mixture.
9. Spoon into a 3 or 4 cup mold.
10. Refrigerate 4 to 6 hours.
11. To unmold, dip mold to a depth of contents in and out of warm water for 3 or 4 times.
12. Invert onto a small platter; remove mold.
13. Serve with crackers.

unflavored gelatin, cold water, cream cheese, cheese, mustard, onion, whipping cream, cracker

Taken from www.food.com/recipe/roquefort-mold-234163 (may not work)