This piquant cheese cream works very well as a completion of a meal.
75 g [2,65 oz] blue cheese to taste
50 g [1,75 oz] Jarlsberg, grated
50 g [1,75 oz] Cheddar cheese, grated
2 tablespoons yogurt natural
4 tablespoons cream, 20 %
2 tablespoons chopped chives
2 tablespoons chopped parsley
1/4 teaspoon of mustard
Parsley for garnish
 Mix the cheeses with yoghurt and cream. Add chives, parsley and mustard and mix well.
 Fill the mixture into a serving bowl and leave it in the refrigerator overnight. Take it out 1 hour before serving and garnish with parsley.
 Server the cheese cream with lightly toasted white bread.