Crumble blue cheese into mixing bowl. Reserve 2 tablespoons and set aside. Add cream cheese, lemon peel. juice and basil to blue cheese in mixing bowl. Stir until well blended. Line 8x4x3 or 9x5x3 inch loaf pan with lightly oiled plastic wrap or foil. Spread a layer of about 2/3 cup cheese mixture over bottom of pan. Lay 1/2 of provolone cheese over it. Spread about 2/3 cup cheese mixture over provolone. Lay 1/2 of mozzarella cheese over it. Repeat layers, ending with cheese mixture. Cover top with plastic wrap or foil, pressing down firmly to remove any air pockets or unevenness. Chill for several hours or overnight. To serve, remove from pan and discard wrap. Place on serving tray and sprinkle reserved crumbled blue cheese over top. Garnish with fresh dill, if desired. Serve with crackers or fresh fruit wedges.
Yield: 8x4x3 inch loaf
Cajun Country -- New Iberia, Louisiana