On Sun 29 May 2005 05:47:45p, Paul Ciszek wrote in rec.food.cooking:

>
> In article >,
> Wayne Boatwright > wrote:
>>
>>Try this:
>>
>>English Pub Cheese
>
> Thank you! Can you cite an origin for this recipe?

Funny you should ask. This is based on a "cheese ball" recipe that my mom
made for as long as I can remember. I have no idea where she got the
recipe.

As a cheese ball she also added coarsely chopped pecans, parsley flakes,
and dehydrated onion flakes. The ball of cheese was rolled in a mixture of
chopped pecans and parsley flakes.

I sometimes make the cheeseball, but more often than not I make it as I
originally posted for you and pack it into a crock.

>> 11 oz. cream cheese 4 oz. blue cheese
>
> Would gorgonzola work well for this, do you think?

It, of course, would be a different taste, but I think it would be
delicioius.

>> 4 oz. medium cheddar
>> 1 ts. Worcestershire Sauce
>>1/2 ts. Tobasco Sauce
>>
>>Finely grate cheddar. Allow all cheeses to come to room temperature.
>>Combine all ingredients in bowl of food processor. Process until
>>mixture is creamy. Turn into crock and refrigerate for several days
>>before serving.
>>
>>Note: If you like a little more bite, add grated horseradish to taste.
>
> If I had my druthers, it would be horseradish *instead* of tobasco.

Have your druthers and substitute the horseradish for the tobasco. I think
it would be great!

This is really a very flexible recipe. One note, though, as a potted
cheese... If the mixture is a little too firm, add a tablespoon or two of
cream and mix well.

If you make it, let me know how you like the result.

Best regards...

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974