Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Jim Vorheis
1/2 lb Roquefort cheese
4 tb Butter
4 oz Cream cheese
1 Egg, separated
1 tb Unflavored gelatin
1/2 ts Dijon mustard
1/2 c Whipping cream

Have cheese and butter at room temperature. Whip cream and set
aside. Beat egg white until stiff and set aside. In a large bowl beat
egg yolk. Add Roquefort and beat until smooth. Add cream cheese and
butter and beat until smooth. Dissolve gelatin in cold water, then
place dish of gelatin in hot water and stir until gelatin is
dissolved. Add gelatin and mustard to cheese mixture. Fold in egg
white, then fold in whipped cream. Pour into greased mold. Chill.
Serve with crackers or fruit.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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