Laura's Christmas Cheese

It has been produced and distributed for over sixty years to family and
friends. It was my mother's and now my recipe and a big secret.

1 pound Gorgonzola
1 pound Philadelphia Cream Cheese
1/4 pound salted butter
1 very heaping teaspoon minced and rinsed yellow onion (use a food
processor if you have it.)
1 medium clove of garlic crushed (I use a garlic press)
10 to 14 shakes of Tabasco
8 shakes of Worstershire

Yeah, shakes. These are hefty shakes, not taps or drips. FWIW, it's
hard to get wrong.

Crumble the gorgonzola, add the cream cheese and butter and start the
mixer[1] on one of the lower settings until you can kick it up to more
than medium. Whir it for a couple of minutes and stop it. Add the rest
of the ingredients and start the mixer at the last setting until all
are blended well. Put in suitable containers [8 oz or better] and give
them out. The recipe scales well. I start out with 4 pounds of
gorgonzola.
This is great with wheat thins. I suppose there are other uses, but
I've never been able to get past the wheat thins. If you don't like
blue cheese, you'll not like this. I've personally made it for over a
quarter century. It'll last for more than a month in a clean container.
The better the gorgonzola, the better the cheese.

[1] Mom used a Sunbeam mixer. I use a Kitchenaid with beater blade. A
food processor isn't optimal in my experience.

leo