Recipe: Roquefort Cheese Balls [edit]

Other Names: Blue Cheese Balls

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Edited by: Melissa Peterman, Barnaby Dorfman

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Foodista Blog: “Roquefort Cheese Balls”

August 03, 2009

Today is the 5th day of Julia Child Week at Foodista! There are so many delicious recipes, we really could go on for months! Looking through Julia Child’s recipes ...

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Tags: Appetizer, Blue Cheese, Cheese Balls, Julia Child

Yield: 24 cheese balls

[edit] Ingredients

½	pound Roquefort or blue cheese
4	tablespoons butter, softened
1 ½	tablespoons chives, minced
1	tablespoon finely minced celery
	pinch of cayenne pepper
	salt to taste
1	teaspoon cognac
½	cup fine, stale, breadcrumbs
2	tablespoons very finely minced parsley

[edit] Preparation

Step 1	Crush the cheese in a bowl with 4 tablespoons of butter and work in into a smooth paste.
Step 2	Beat in the chives, celery, seasonings and cognac. If mixture is very stiff, beat in my butter by fractions.
Step 3	Check seasoning carefully. Roll into balls about 1/2 inch in diameter.
Step 4	Toss bread crumbs and parsley on a plate. Roll the cheese balls in the mixture so they are well covered. Chill.
Step 5	Serve as they are or pierced with a toothpick.

[edit] Tools

Toothpicks

[edit] About Roquefort Cheese Balls

This recipe is by Julia Child, from the book Mastering the Art of French Cooking. No need to use stale bread crumbs, use fresh bread, cut off crusts and blend into a fine grain in a food processor.