Categories: Cheese, Scottish 
      Yield: 4 servings 
  
    350 g  Roquefort cheese 
           Whisky 
  
  This deceptively simple cheese cream from Overscaig in Sutherland is 
  delicious served as a cream pate for the first course or at the end of a 
  meal as a savoury. 
   
  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. 
   
  From: Janet Warren, A Feast of Scotland, Lomond Books, 1993, ISBN 
  1-85051-112-8 
   
  Typed for you by Rene Gagnaux @ 2:301/212.19