What would I do without Mrtha? This recipe isn't all that 50s-ish in its entirety... but Roquefort cheese was one of THE things back then, and plus, it's rolled in chopped nuts. AND it can be made ahead of time! So there we go.
Toast nuts in a 275° oven, then chop coarsely in a food processor or by hand. Spread on a platter.
Combine cream cheese, Roquefort and cream in a bowl, and beat with an electric mixer until smooth. Drop clean, dry grapes into the cheese mixture and gently stir by hand to coat them. Then roll them in the toasted nuts and put on a tray lined with wax paper. Chill until ready to serve.
(Evidently, you can roll the grapes with softened pâté, too….)