• 1 # cream cheese room temperature

•  8 oz. Gorgonzola cheese room temperature

•  1 cup unsalted butter room temperature

•  1 cup chopped fresh parsley

•  1 cup shelled chopped pistachios

Moisten 2 18” cheese cloth squares.  Line a 8” x 4” loaf pan with cheese cloth draping excess over sides.  Combine cheeses and butter.  Spread 1/3 of mixture into pan; sprinkle with chopped parsley.  Cover with half of remaining cheese.  Sprinkle with pistachios.  Cover with remaining cheese mixture.  Fold ends of cloth over.  Press down lightly.  Chill until firm – about 1 hour.  Invert onto plate and carefully remove cheese cloth.  Serve with sesame thin crackers.