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A light and airy dish that will serve your guests well as a hors d'oeuvre


  1. Finely chop the celery, mix it with the butter and salt.
  2. Line the inside of a terrine dish with cling film, crush half the Roquefort cheese with a folk and press it over the base of the terrine dish.
  3. Put the celery butter on top of the Roquefort and cover with the rest of the Roquefort.
  4. Cover the top of the terrine with cling film and chill for 24 hours before serving.

Source: Our Collection - Farmison