Camellia’s Bleu Pig…

Camellia’s Bleu Pig

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)
  1. 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.

  1. 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-

Football Food…

If you live in the South, chances are almost 100% that you are an SEC football fan, and not just a fan but whole hog– a rabid dog fan for your team. SEC football fans despise any team that has beaten their team even though it was 30 years ago, we have long memories and don’t cotton to folks who aren’t with our team. Whole families who are split in their loyalties, are barely on speaking terms during football season- if a couple happens to have divided loyalties, they rarely even sit in the same room to watch football, particularly if those teams are playing each other. And another thing, please don’t get married during football season, or at least check the schedule to make sure there are no conflicts! I know, it’s crazy! However, one thing we all agree on is – Football Food. Often Football Food is determined by which team you support- for instance here we always have Golden Flake® potato chips and Barber’s® Onion Dip because, they are considered lucky and both products are made right here in Alabama! I made ahead some Football Food today. This recipe would not have been sanctioned until we got past the Tennessee game because the food is Orange-  it would be bad luck to serve the other team’s colors on the day we were playing them! But this week, there will be no Big Orange! Football Food like this Fall Cheese Ball-is easy and delicious-and just adorable don’t you think?image

This was a quick snapshot- on Game Day, I would plank it as the food stylists are calling-putting food out on a board with crackers, marinated olives, pickles, grapes- whatever you choose. It’s a new style I personally love. This Cheese Ball is crying out for apple slices, don’t you think? I prefer to make two cheese balls (about the size of a baseball per cheese ball) from this recipe. I keep one chilled and serve one- to keep things neat. You can also make one large apple shaped cheese ball from our very own recipe if you are serving a crowd:

Camellia’s Cottage Fall Cheddar Cheese Ball

  • 1 – 8 ounce block of sharp cheddar cheese (grated)
  • 1- 8 oz block of cream cheese

Let cheeses come to room temperature, then add:

  • 2 cloves of garlic- chopped fine
  • 3/4 cup of chopped pecans
  • 2 Tbs. Worcestershire Sauce
  • 1/4-1/2 teaspoon of cayenne pepper

Mix until smooth, shape into either one large ball or two small balls, making an indentation to simulate an apple. Chill until firm. Meanwhile cut a small branch or two (be sure to clean the bottom part of the branch with vinegar and let dry). Sprinkle the tops of the apple shaped cheese ball with mild paprika and carefully insert stick before cheese ball comes to room temperature. Before serving, allow cheese ball to come to room temperature. Serve with crackers or apple slices or even a puddle of strawberry jam. Enjoy!

Whether it’s Football Food or a Fall Celebration, this cheddar cheese ball is great and as an added bonus, the cheese ball wrapped tightly, freezes well. This week, I hope your SEC team wins unless they’re playing mine!

Love y’all, Camiella