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    You are in: Home / Recipes / Viking Cheese Bombe Recipe
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    Viking Cheese Bombe

    Viking Cheese Bombe. Photo by Linky1

    1/1 Photo of Viking Cheese Bombe

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Member #610488's Note:

    Nope, not a Minnesota Vikings fan, not even from the Midwest. This recipe was translated from a Norweigian magazine and is the creation of the Hotel Viking in Oslo, Norway. The cheese pairs very well with grapes. The butter enhances the blue cheese flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/2 lb blue cheese, crumbles (Salem Blue is a good brand)
    • 1/2 lb butter, softened
    • 1/2 cup almonds, minced

    Directions:

    1. 1
      Knead together equal quantities of blue cheese and butter along with the minced almonds. Can use a food processor.
    2. 2
      Form into a ball, chill, and serve with whole wheat crackers.

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    Ratings & Reviews:

    • on August 07, 2013

      55

      I love cheese balls, but I never made one with blue cheese. I like the mix of amonds and blue cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2013

      55

      Luscious, that is all I can say. Made for ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2013

      55

      Simple, yummy, touchdown! Oh yeah, it's not The Vikings... This is perfect for bleu cheese lovers!<br/>made for ZWT9 Soup - a - Stars

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Viking Cheese Bombe

    Serving Size: 1 (26 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 142.0
     
    Calories from Fat 128
    90%
    Total Fat 14.2 g
    21%
    Saturated Fat 8.0 g
    40%
    Cholesterol 32.9 mg
    10%
    Sodium 251.2 mg
    10%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.2 g
    0%
    Protein 3.2 g
    6%

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