Imagine showing up at your next gathering with a Bleu Pig! It does tend to create a sensation, Okay, actually If you tell the hostess you’re bringing one, it creates mystery, curiosity and anticipation. Still. A Bleu Pig is versatile, a team player and welcome almost anywhere… including a silver tray or the fanciest charcuterie board.A Bleu Pig is a unique blend of sharp cheddar, bleu cheese and bacon – lots of it- a whole half pound of crumbled bacon rolled into a Cheese Ball or appetizer Cheese Logs. Of course, like most cheese appetizers, it’s wonderful with crackers and I especially like it served along with tart apples… a pig is known for loving apples, y’all- bleu or not. The Bleu Pig is also wonderful dolloped on a grilled steak, a hot baked potato, melted on top of burgers, crumbled over a salad and yes, with party crackers on a cheese board! Okay, let’s be honest, some folks just don’t like bleu cheese… feel free to make yours anyway you like by changing out that bit of bleu cheese for another type, or go whole hog and make it with just sharp cheddar cheese! Here’s how you make a Bleu Pig…
Camellia’s Bleu Pig…
An easy versatile cheese ball with cheddar and bleu cheeses and bacon, lots of it!
- 1/2 pound extra sharp cheddar cheese (grated)
- 1/2 pound cream cheese
- 1/2 pound sliced bacon (fried crisp, crumbled)
- 2 Tablespoons grated yellow (or mild) onion (finely grated)
- 1/4 pound bleu cheese
- 1/2 teaspoon garlic salt
- 3-4 drops worchestershire sauce (to taste)
- Have all ingredients at room temperature, mix together cheddar and cream cheese together- add bleu cheese, grated onion, garlic salt and Worcestershire sauce together- mixing all loosely. Add crumbled bacon last evenly distributing over the cheese mixture and incorporate carefully. Shape into one medium size ball or 2 logs. Freezes well.
*I enjoy serving this cheese ball for a crowd, however, I tend to make it up into logs. Allow to soften before serving. Slices from these logs are a perfect topping for grilled steaks or baked potatoes. *Note if you aren’t a fan of bleu cheese- feel free to increase the amount of with cheddar or another type of cheese you prefer.
- And a special treat, smear on a dark leafy green such as baby collards, roll and cut in cigar fashion, pile onto a platter or along with other offerings on a cheese board.
A good many years ago- the famous Lee Brothers of Charleston inspired me by rolling up their Fresh Cheese in Collard leaves! I’ve never forgotten their unique appetizer – so, when a friend recently sent a big bag of baby collard greens to the cottage…I just had to…Wait for it…Make Bleu Piggies in Green Blankets! Turns out that might be my favorite way to serve a Bleu Pig!
Love y’all, Camellia
*All photographs are obviously mine!
Find Lee Brothers here-
8 thoughts on “Camellia’s Bleu Pig…”
What deliciously clever way to bring an unexpected appetizer to a gathering. I can’t wait to make it and you’ve identified ways to make this a versatile addition to most any occasion.
Wow, thank you! I neglected to say the bacon does make it different – it’s generally pecans added ! Let me know how you like it! 🧀🍷🧀
It sounds delicious and I love the name!
Is it a southern thing to come up with crazy recipe names? 😂so kind Robin! Thank you!
I don’t know about a Southern thing, but I love the names. 🙂
Thank you Robin! 🐖🐖🐖
Bacon an cheese. It has to be good.
Oh yeah… 🐖🧀🐖