from chef and author Damon Lee Fowler, Savannah, Georgia Essentials of Southern Cooking of Lyons Press, December 2013
8 ounces blue cheese, at room temperature
8 ounces (2 sticks) unsalted butter, softened
3 tablespoons cognac
ginger snaps, toasted baguette rounds, or your choice of cracker
Crumble the cheese in a ceramic or glass mixing bowl with a fork. Work in the butter until smooth.
Mix in the cognac until it is incorporated and pack the mixture into a crock or 16-ounce ramekin. Cover and refrigerate at least 24 hours before using, but let soften at room temperature before serving with ginger snaps, toasted baguette rounds, or crackers of your choice.
Chef's Note: This must be made at least twenty-four hours before the first serving to allow it to ripen. Because the cognac acts as a preservative, it will keep for weeks in the back of the refrigerator. To replenish it, mix in equal parts softened cheese and butter, adding a tablespoon of cognac for every 3 ounces of cheese. The traditional accompaniment to Chez Owens is ginger snaps, but if you prefer, serve it with plain water crackers or toasted baguette.