Five-cheese pot

Ingredients for 3 servings:

• 100 g Gouda, old
• 100 g Emmental cheese
• 100 g blue cheese
• 100g Manchego
• 100 g Gruyère
• 15 ml Sherry, dry
• 10 g Dijon mustard
• ½ lemon(s), organic, zest
• 1 pinch of nutmeg, freshly grated
• 200 g butter for the ghee
• 1 pinch of salt and pepper from the mill
• 100 g butter, soft

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

practical use of leftover cheese

For the five-cheese pot, you can also use just four or three cheeses, which would make a three- or four-cheese pot. You can also choose the cheeses and the quantities of each freely. The selection I’ve chosen here is particularly spicy and tangy. Finely grate the individual cheeses, or, for softer cheeses, cut them into the smallest possible pieces with a knife or, if possible, crumble them by hand. This is certainly possible with some blue cheeses. Melt 100g of softened butter slightly and add it to a mixing bowl with all the ingredients for the ghee, except for the butter, and mix until relatively smooth. An electric mixer (on the lowest speed) can be helpful here. Chill in the refrigerator. Melt the 200g butter in a saucepan over low heat (around 80–90°C). Remove the curdled egg whites that have settled on top with a slotted spoon. Line a sieve with cheesecloth that has been soaked in cold water and then wrung out, and pour the melted butter through the sieve. The damp, cold cheesecloth helps retain any foam and egg white residue. When the white sediment starts to flow, stop pouring. Cover the cheesecakes, which have now been smoothed and chilled, with about 1/2 cm of melted ghee. This ensures a good seal between the cheesecakes and the air, and they will keep for 2-3 months when refrigerated. Decorate the surface—the eye—with a bay leaf and/or small dried fruits such as apple rings, raisins, or cranberries. Store in the refrigerator.