Serves: 10
Total Calories: 314
1. Bring cheeses to room temperature. In a small mixer bowl, combine cheeses, heavy cream, onion and hot pepper sauce. At medium speed, beat until well blended. Cover and chill for 3 hours or overnight.
2. Shape into a log or ball, using wet hands for final shaping. Roll in nuts. Cover with plastic wrap and refrigerate up to 2 weeks. Remove from refrigerator about 30 minutes before serving.
This Roquefort Cheese Log recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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