1In a bowl, mash the Petits-Suisses and mix in the Ricotta, blend well.
2In another bowl, crumble the Roquefort and add the Cognac and vinegar, mix well together.
3Add a pinch of salt, a pinch of cayenne and ground pepper to taste.
4Blend the two mixtures together in a food processor.
5Serve with jacket potatoes, as a dip for vegetable crudités or use it with anything at barbeques.