|Roquefort cheese||1⁄4 Pound, crumbled|
|Cream cheese||3 Ounce (At Room Temperature, 1 Package)|
|Dijon style mustard||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Crackers||1 Cup (16 tbs)|
|Red apples/Pears||2 , sliced|
In a small bowl, beat Roquefort cheese and cream cheese until smooth.
Beat in mustard.
In another small bowl, whip cream until stiff but not dry.
Fold whipped cream into cheese mixture.
Pack into a 12-ounce jar or crock.
Refrigerate for 6 hours or overnight.
Serve with crackers, apple slices or pear slices.