Three Cheese Torte


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Serves 10 to 12


This delectable three cheese layered torte is a perfect party pleaser.  It not only tastes great, it makes an elegant presentation on your buffet table as well.  With one layer of Cheddar and sun dried tomatoes, one of Blue cheese and black olives and one of Swiss, roasted garlic and fresh herbs, it will stimulate both the palate and the eye.  It is best to make this a day or two before you plan to serve it, keep it refrigerated until about half an hour before you are going to serve it, then turn it out, garnish it and send it to it’s happy demise.

The Blue Cheese Layer:


About one cup of very finely crumbled Blue cheese

4 ounces of softened cream cheese – (about 1/2 cup)

About 3 tablespoons chopped black olives

Fresh ground black pepper to taste


Blend the cheeses together until well mixed, then add the olives and pepper, mix and set aside.


Cheddar layer:


3 or 4 sun dried tomatoes


About 1 cup of grated extra sharp Cheddar cheese (grated on the fine holes)

4 ounces of softened cream cheese - (about ½ cup)

1/4 cup very finely chopped yellow onion

A few gratings of nutmeg

Place the dried tomatoes in small bowl and cover with boiling water.  Leave for about thirty minutes, or until soft.  Drain thoroughly and chop very vine.  Place in a bowl with the cheese and onion and mix thoroughly.  Set aside.

The Swiss Layer:


1 cup very finely grated Swiss cheese

4 ounces of softened cream cheese – (about       ½ cup)

4 to 6 coves of roasted garlic, very finely   minced

2 tablespoons finely minced fresh chives

1 tablespoon finely minced fresh basil leaves

1 tablespoon finely minced fresh dill weed 

Buttery Baby Swiss Cheese (3 lb. Block) - Wisconsin Cheeseman

Mix the cheeses together until well blended.  Add the roasted garlic and herbs and blend well.  Set aside.

To Assemble:


Line a straight sided bowl, crock or mold * with bakers parchment or plastic wrap.  Beginning with the Blue cheese layer, spread it in the bottom of the mold evenly.  Smooth the top and place in the refrigerator for at least thirty minutes, or until well chilled.  Keep the remaining layers at room temperature so they will be easy to spread.  When the blue cheese layer is chilled, spread the Cheddar layer on top of it and smooth the surface.  Refrigerate again until well chilled.  Remove from the refrigerator and top with the Swiss layer.  Smooth the top and refrigerate until ready to serve. 


Remove from the refrigerator and unmold onto a serving plate.  Garnish with sprigs of fresh herbs and accompany with an assortment of crackers or pieces of fresh baguette.   Unmold at least thirty minutes before serving so that the cheeses will warm enough to be spreadable.


* perfect would be a small spring form cake pan



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        Copyright © 2008 - Geraldine Duncann

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