Photo by Andrew Sherman

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.

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2 cups

  • 8 ounces blue cheese, at room temperature
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3 tablespoons cognac
  • For serving
  • Ginger snaps, toasted baguette rounds, or your choice of cracker
  1. Crumble the cheese in a ceramic or glass mixing bowl with a fork. Work in the butter until smooth.
  2. 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.


  • Recipe By
    Chef and author Damon Lee Fowler, Savannah, Georgia Essentials of Southern Cooking of Lyons Press, December 2013
  • Contributing City

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