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CHEESE MOUSSE

Also see Mark Vogels article The Mousse is Loose!

1 lb. Blue, Stilton, or Gorgonzola cheese
8 oz. cream cheese
3 oz. heavy cream, whipped
Salt and pepper to taste


Mix the cheeses in a food processor until very smooth.
Mix in the salt and pepper. 

Whip the cream and then fold it into the cheese mixture gently, by hand with a spatula until it is incorporated. 

Squeeze it through a piping bag or spoon dollops of it onto sliced vegetables, crackers, toast points, etc.

 

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