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1
Mix salt, cumin, cardamom and pepper in medium bowl.
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2
Heat oil in heavy medium skillet over medium heat.
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3
Add walnuts and saute until light brown, about 5 minutes.
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4
Sprinkle sugar over nuts and saute until sugar melts and turns pale amber, about 4 minutes.
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5
Transfer nut mixture to bowl with spices; toss to coat well.
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6
Let cool.
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7
Coarsely chop nuts.
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8
Lightly oil 8 1/2 x 2 1/2-inch loaf pan.
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9
Line pan with plastic wrap so that plastic extends over edges.
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10
Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in processor and blend until smooth.
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11
Transfer mixture to large bowl.
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12
Stir in green onions and brandy.
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13
Mix parsley and chives in small bowl.
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14
Spoon 1/3 of cheese mixture into bottom of lined pan, spreading evenly.
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15
Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture.
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16
Sprinkle 1/3 of nuts over blue cheese.
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17
Sprinkle with 1 tablespoon of herb mixture.
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18
Repeat layering.
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19
Spread remaining cheese mixture evenly over top.
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20
Fold plastic over cheese to cover.
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21
Refrigerate overnight.
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22
Cover remaining blue cheese and herbs separately and refrigerate.
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23
Store remaining nuts at room temperature.
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24
Line platter with lettuce leaves.
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25
Unfold plastic from cheese.
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26
Carefully invert mold onto platter; remove pan and plastic.
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27
Sprinkle terrine with remaining blue cheese, nuts and herbs.
