1 cup (4 ounces) crumbled Point Reyes Original Blue
1 tablespoon buttermilk
8 ounces cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced shallots
½ teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup minced fresh parsley
2 ½ tablespoons finely chopped walnuts, toasted
Instructions
Combine Original Blue, buttermilk and cream cheese in a large bowl, mixing well. Add dates, shallots, lemon zest, salt and pepper, mixing until fully incorporated.
Spoon cheese mixture onto a large sheet of plastic wrap. Form into a log, using a rubber spatula and/or your hands. Wrap cheese log in plastic wrap; chill for at least a couple hours or overnight.
Combine parsley and walnuts in a shallow dish. Unwrap cheese log and gently roll in nut mixture, coating well.
Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.
