Reviewed: Dec. 19, 2007

loved it, simple and tasty

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AbsolutGillian

	Cooking Level: Expert Home Town: Ellwood City, Pennsylvania, USA Living In: Rochester, New York, USA
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Reviewed: Nov. 21, 2007

Unfortunately, I did not read the reviews before making this last night, because the ingredients sounded so good. Initially, it was was way too strong and a horrid grey color. This morning I added 8 oz. of lite cream cheese (tasted it), rolled it in a ball, and covered the ball with minced walnuts. The taste is much nicer, especially on a cracker and the color is more of a pale pink and doesn't look too bad in the nutball. I would try it again, starting with a cream cheese base and then slowly adding in the blue cheese.

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nanab


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Reviewed: Nov. 7, 2006

This was absolutely delicious and didn't take long to chill. I didn't have port so I used some cab sav I was drinking. Next time I'll probably use a fun mold to dress it up a bit. The color was rather funny looking and I think shaping it would help.

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Jennifer


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Reviewed: Nov. 26, 2005

I am a huge fan of blue cheese and was looking forward to making this to take to a Thanksgiving gathering this year (2005). It bombed. This is almost completely overpowering and of the 90 % European guests present only about 2 people barely touched it. It is in my refridge and is about to get tossed. Do not recommend. It was also very expensive to make.

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JOE


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Reviewed: Mar. 11, 2005

I added 4 oz cream cheese to tone down the blue cheese. My guests loved it. It makes lots of spread. I froze half of it in smalled containers to use later when I need a quick appetizer. It tasted great but was a strong flavor.

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JANIE1


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Reviewed: Feb. 4, 2005

I made this for my upcoming Super Bowl Party. Because I was disappointed I read the reviews and I noticed someone mentioned reducing the Port. I did not see that in the recipe. However, I thought it was way too strong (cheese) and did not care for it at all. It was an expensive venture and I will not be serving it at my party.

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KFERRARI


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Reviewed: Dec. 9, 2004

Great party spread, easy to make and very tasty.

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stacky

	Cooking Level: Intermediate
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Reviewed: Nov. 25, 2004

DElicous

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BSENNETT


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Reviewed: Nov. 23, 2004

I made the recipe this evening and it is absolutely wonderful. Can't wait to serve it to my guest. YUM!

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Jennifer : )

	Cooking Level: Intermediate Home Town: Royal Oak, Michigan, USA Living In: West Bloomfield, Michigan, USA
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Reviewed: Mar. 11, 2004

I made this for an office party and the staff set it aside so they could have it the following week! Great taste and it does last forever in the fridge. Very stiff spread, but yummy. I used less blue cheese and sliced pecans b'cuz they were all I had.

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MARGARETD

	Cooking Level: Expert Home Town: Cleveland, Ohio, USA Living In: Ashtabula, Ohio, USA
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Reviewed: Feb. 26, 2004

This was a huge hit at my book club! You must be patient while reducing the port, but the end result is a wonderful spread for crackers.

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EFFIE TSENGAS


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Reviewed: Jan. 7, 2004

I love Blue Cheese but this was way too strong. I had to add cream cheese to it to tone it down. Also, this recipe is WAY too much for a normal party. A pound of blue cheese (this rich!) could feed one person for weeks. I would half the recipe if making it again.

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JAMIEQ

	Home Town: Anchorage, Alaska, USA
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Reviewed: Nov. 11, 2003

ok, not that thrilling I think I was expecting more from it.. I liked it.. but it doesn't fall into the top 10 for me.

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WITCHBABY

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Brampton, Ontario, Canada
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Reviewed: Nov. 4, 2003

WOW! This is a great appetizer, but watch out for the port! If you let this sit too long it will self-ferment and become alcohol in solid form!

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JEN


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Reviewed: Oct. 9, 2003

I do Love Blue cheese but I thought this is really boring. Might as well just have blue cheese and crackers.

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CELINE CHARPAIL


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Reviewed: Oct. 9, 2003

This one is definately for blue cheese lovers! Great recipe for large parties.

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SHAWNSTICE


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Reviewed: Oct. 9, 2003

Fabulous recipe, fabulous taste!

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LORRIEC13


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Reviewed: Oct. 9, 2003

Very tasty, adults love it. Great with red wine. I added a little of cream cheese to reduce the strong taste from the blue cheese.

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HIHLDAVANESSA


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Reviewed: Oct. 9, 2003

Rich and tasty. I used black walnuts.

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HOPHEAD

	Cooking Level: Expert Home Town: Eldon, Iowa, USA Living In: Fairbanks, Alaska, USA
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Reviewed: Jul. 8, 2003

I loved the taste of the blue cheese and porte, but the blue cheese was very strong. I added a little cream cheese and extra porte. I would also make half of this recipe next time.

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JODI MISHOS


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