Beurre De Roquefort (Roquefort Butter) - cooking recipe

Ingredients

1 shallot, minced
1/2 cup dry white wine, dry
10 ounces Roquefort cheese, room temperature
1 cup unsalted butter, unsalted, room temperature
salt & freshly ground black pepper

Preparation

Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.
Turn onto a sheet of plastic wrap; roll into a log and chill.
When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.
At this point, either chill or freeze.
Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.