- 6 ounces (about 1/3 pound) double cream blue veined cheese, softened to room temperature
- 1/2 cup heavy cream
- 1/2 cup sour cream
- Salt and pepper
- 2 pinches ground cayenne pepper
Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper.