Dairy Farmers of Canada

Blue Cheese Truffles

This is the Blue Cheese Truffles recipe.

  • Prep: 25 min
Yields 18 cheese truffles
Blue Cheese Truffles


  • 3 tbsp (45 mL) cider vinegar
  • 3 tbsp (45 mL) apple juice
  • 2 tbsp (30 mL) walnut oil or olive oil
  • Salt and pepper to taste
  • A pinch of sugar
  • 6 oz (180 g) Canadian Blue Ermite or Bénédictin cheese
  • 2 tbsp (30 mL) toasted walnuts finely chopped
  • 2 medium tart green apples
  • 10 cups (2.5 L) torn salad greens
  • Sweetened dried cranberries (optional)
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Combine vinegar, apple juice and oil in a small bowl. Whisk together thoroughly. Add salt, pepper and a little sugar to taste. Set dressing aside.

Crumble Canadian Blue Ermite or Bénédictin cheese into a medium bowl. Shape into 18 balls, about 1 inch (2.5 cm) in diameter. Roll balls in chopped walnuts to form truffles. Thread 3 balls onto each of 6 wooden skewers.

Core and thinly slice apples. Combine with salad greens in a large bowl and toss with dressing. Divide salad among 6 chilled plates, top with a skewer of Cheese truffles and garnish with sweetened dried cranberries, if desired.


Variation: Replace walnuts with finely chopped toasted pecans and apples with firm ripe pears.

To serve Cheese Truffles as an hors-d'oeuvre, place each one in a small fluted paper cup. Garnish with sweet pepper or fresh herbs and place on a cheese tray.

Cheese Truffles can be prepared ahead and stored in the refrigerator for up to 2 days before serving. Remove from the fridge 1/2 hour before serving and roll in chopped nuts.

For a change of taste, use finely shredded Sharp Cheddar blended with 2 tsp (30 mL) spreadable Canadian Cream cheese.

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