Auld Alliance

• 12-1/2 oz. Roquefort cheese
• Whisky

1. Pound the cheese to a thick cream.
2. Add drop by drop as much whisky as it will "drink" to make a firm cream.
3. Pack into small earthenware pots and chill in the refrigerator for 3 to 4 hours.
4. Serve with hot buttered toast or oatcakes.

roquefort cheese, whisky

Taken from www.foodgeeks.com/recipes/4141 (may not work)