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Gorgonzola mousse

8 oz. Gorgonzola cheese
24 oz. cream cheese at room temp.
1 Tb. freshly ground pepper
1 Tb. finely chopped fresh rosemary
1 cup lightly toasted walnuts

With a food processor running, add cream cheese in chunks until all is incorporated. Stop machine and stir mousse around with spatula to free any large pieces not yet blended. Add Gorgonzola and start machine again. Blend until smooth. Stir in pepper, walnuts and rosemary to cheese mixture, correct seasonings and refrigerate in an air-tight container for two hours or up to one week. When ready to use, mousse should be fairly firm, not runny. It can then be spread on a crouton, French bread or can be molded for a different look. Makes enough mousse for twenty people to have 2-3 each. Serve with Schug Cabernet Sauvignon.

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