Total Time
Prep 5 mins
Cook 0 mins

Intense flavours abound in this delicious cheese spread - the pungent gorgonzola combined with the delicate anisette of the Sambuca and the crunchy nuttiness of the pine nuts - this begs to be spread on a crisp, juicy wedge of pear or apple! This needs to be refrigerated for atleast 2 hours before serving.

Ingredients Nutrition


  1. Combine everything but nuts in food processor and process 1 minute.
  2. Spoon into a small bowl, cover and refrigerate for atleast 2 hours.
  3. Shape cold cheese mixture into a ball, roll in toasted nuts, refrigerate until serving time.
  4. Serve with assorted crackers and pear and apple wedges.


Most Helpful

Wasn't sure how all the intense flavors would come together, but they did - Beautifully! Followed the recipe as is, except used an electric hand mixer as it was already out, and used the pine nuts. This made a fairly soft ball, even after being well chilled, but that made for much easier serving. I will be making this again! Took it to a dinner party for 15 last night for the appetizer table. It appeared to have been popular, as there was less of it left than anything else on the heavily laden table. I think it would have been just as good on the dessert table. Thank you for a really delicious recipe!!

LoriLou January 11, 2004

This was just wonderful, I took it to a work potluck and got rave reviews even from those who don't like "blue cheese". However, given all the changes I made, I don't know if it should be considered the same receipe. Couldn't find either of the cheeses suggested, so used cambonzola. Not allowed to take foods with alcohol in them so used anise flavouring instead. Used toasted almonds. Only complaint is, this is a very costly cheese ball - any blue cheese is pricy.

Retta Smith December 17, 2003

What a unique combination of flavors! I made this exactly as directed, using toasted almonds instead of pine nuts. I put a sheet of wax paper in the bowl and it definitely made it much easier to shape into a ball after chilling. While I definitely enjoyed the taste, on bread, pears, and apples, for my personal taste (and DH's, too), I'll cut back on the Sambuca next time, to about half, and I might also consider adding some butter as well. This is a very festive recipe, and will be excellent for the upcoming holidays. As usual, a memorable recipe, Evelyn!

Lizzie-Babette October 20, 2003

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