John Myers
Cheese: My Intensified Herbal Cooked Cheese
The perfect cheese: my intensified herbal cooked cheese recipe with a picture and simple step-by-step instructions.
- 50 g Butter
- 75 g Cream cheese
- 75 g Harzer cheese
- 75 g Sheep cheese
- 1 piece Garlic clove chopped – not for Edelgard
- 0,5 teaspoon Red chilli flakes
- 1 handful Herbs – fresh from the garden – parsley, rocket, maggi, basil
- Pepper and salt
- Melt the butter in a saucepan and lightly fry the chopped garlic in it.
- Cut the Harzer into small pieces and finely crumble the sheep’s cheese.
- Now first put the processed cheese and then the Harzer pieces into the butter and dissolve over a low heat. (CAUTION: Burns easily if you don’t stir constantly).
- Add the sheep’s cheese and let it melt too. If the mass is too thick, you can add a dash of milk. Otherwise the cheese will be firm.
- Clean, sort and finely chop the herbs. Stir into the cheese mass together with the chilli flakes and season with salt (almost not necessary) and pepper.
- Pour the mixture into a sealable bowl and store in the refrigerator.
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