Auld Alliance -

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Auld Alliance

350 g Roquefort cheese

Pound the cheese to a thick cream. Add drop by drop as much whisky as it will 'drink' to make a firm cream.

Pack into small earthenware pots and chill in the fridge for 3 to 4 hours.

Serve with hot buttered toast or oatcakes.

Printer friendly version here. (Just the recipe.)

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