Terrine of beenleigh blue
11 September 2006
Ingredients
(serves eight)
100g Lexia raisins (the plumpest and best)
50ml brandy
450g Beenleigh Blue
350g cream cheese
100g walnut pieces
Method
Soak the raisins in the brandy overnight.
The next day crumble the Beenleigh into a bowl and mix in all the other ingredients gently.
Line a 900g loaf tin with plastic film. Press the cheese mixture down into the lined tin. Wrap the surplus film over the top and weigh down well for several hours or overnight.
Turn the terrine out and slice into eight parts - this may be easiest with a serrated knife using a sawing motion.
