1 pound Roquefort cheese
1/2 pound (2 sticks) unsalted butter
1/4 cup heavy cream, very cold
2 tablespoons Cognac
1/2 cup walnut halves, broken into smaller pieces
salt
pepper, fresh ground
In a bowl, with a wooden spatula, mash the cheese and butter into a paste.
Beat the cream until it is thick, but not stiff. Mix the cream into the Roquefort paste. Then mix in the Cognac, walnuts, salt, and pepper. (Be careful not to add too much salt, for the cheese is already salty.)
Put the paste into the earthenware terrine, cover it with plastic wrap or aluminum foil, and refrigerate overnight.
To serve, remove the mixture in a block from the terrine, and serve it sliced, on a green salad, with whole wheat bread.
NOTE:
When preparing the green salad to be served with this terrine, it is a good idea to use a dressing made with walnut oil.