1 large + 1 small pkg. cream cheese, softened

3 ounces  Roquefort cheese

3 ounces blue cheese

3 tablespoons parsley

8 ounces  sharp, soft Cheddar

 pound pecans, chopped

Juice of 1 onion (grating onion works well)

Juice of 1 garlic clove (can use 1 teaspoon canned garlic with juice)


Reserve half of the nuts and parsley.

Mix all other ingredients and form into 2 balls.

Roll these in mixture of finely chopped nuts and parsley and refrigerate.

Remove cheese balls from refrigerator about 1 hour before serving.


This recipe has been kitchen tested.

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