Makes approximately 4 cups
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 cup walnuts
3 tablespoons sugar
1 pound Maytag blue cheese, crumbled, divided
2 1/2 ounces fresh chevre
2 1/2 ounces cream cheese, room temperature
1/4 pound butter, room temperature
2 tablespoons brandy
1/2 cup minced scallions
2 tablespoons minced parsley
2 tablespoons minced chives
Combine the cumin, salt, cardamom and pepper; set aside. Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown. Sprinkle with sugar; saute until sugar melts and turns light amber. Remove from the heat; toss nuts with spice mixture. Cool.
In a food processor, combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl.
Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight.