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

  • Ingredients
  • 440g Roquefort cheese (available from our cheesemonger)
  • 160g Butter
  • 3 x Celery sticks
  • Guerande sea salt (or the best sea salt you can find) to taste

Cooking Instructions


  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

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.