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Cheese Mold


  • 2 -3 oz cream cheese
  • 4 oz Bleu cheese
  • 4 oz sharp cheddar cheese, grated
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Tabasco
  • 2 tsp. Durkee's sauce
  • 1 small clove garlic, finely chopped
  • 1/2 c ground pecans
  • 1/2 c parsley
  • 3 -4 sprigs rosemary
  • 1 1/2 c almonds, roasted and salted


  1. Combine cheeses in medium bowl. Add rest of ingredients and mix well. Roll out cheese ball onto wax paper and shape into a pinecone shape.
  2. Wrap with wax paper and refrigerate for several hours or overnight. Once firm, press wide end of almonds into cheese ball, starting at the top of pinecone and working downward.
  3. Press a few sprigs of rosemary into the top of the pinecone for garnish.