|Unflavored gelatin||1⁄4 Ounce (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Cream cheese||3 Ounce (1 package, at room temperature)|
|Roquefort cheese||4 Ounce, crumbled|
|Dijon style mustard||1 Teaspoon|
|Grated onion||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Crackers||1 Cup (16 tbs)|
In a small saucepan, sprinkle gelatin over cold water.
Let stand for 3 to 4 minutes to soften.
Stir over very low heat until dissolved; set aside.
In a medium bowl, combine cream cheese and Roquefort cheese.
Beat with electric mixer until light and fluffy.
Stir in mustard, onion and dissolved gelatin.
In a small bowl, beat cream until stiff peaks form.
Fold into cheese mixture.
Spoon into a 3- or 4-cup mold.
Refrigerate 4 to 6 hours.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto a small platter; remove mold.