• 2 - 8oz packages cream cheese
  • 1 1/4 tsps Italian seasoning
  • 1/2 cup grated Gruyere cheese, grated
  • 1/2 cup finely chopped pecans
  • 3/4 cup fresh parsley, divided
  • 1 package Roquefort cheese (3 oz) grated
  • 1/8 tsp pepper


  1. Combine cream cheese, Italian seasoning, and pepper.  Beat at medium speed with mixer until smooth.
  2. Line a lightly oiled  6x4x2″ loaf pan with plastic wrap, leaving a 2″ overhang on each side.
  3. Spread 1/3 of the cream cheese mixture in the loaf pan, smoothing to corners.
  4. Combine the grated Gruyere cheese & pecans, spread on top of the cream cheese layer.
  5. Top the Gruyere cheese layer with 1/2 of the remaining cream cheese mixture.
  6. Top with 1/2 cup parsley then Roquefort cheese.
  7. Last layer will be the remaining cream cheese mixture.
  8. Press firmly- cover with overhanging plastic wrap and chill for at least 8 hours.
  9. Remove wrap and sprinkle with remaining parley.  Let come to room temperature before serving.
  10. Serve with crackers or toasted baguettes.


Note:  I always hope that I have leftovers of this dish so I can serve this over hot steaming pasta.  Delicious!