Cheese Poppies – puffed cheese – cheese puffs

Ingredients for 1 servings:

• 200g Gouda

Instructions

Working time approx. 10 minutes; Rest period approx. 4 days; Total time approx. 4 days 10 minutes

approx. 40 puffs

I once tried puffing cheese. First, cut the cheese into small cubes. I tried it the first time with young Gouda; I can’t say if it would work with other types, but I think so. Simply place the cheese cubes on a plate lined with paper towels, cover them with paper towels, and set them in a dry place. Then wait a few days. The cheese needs to dry out and become hard—not rock hard, but hard enough so that you can’t easily press it together. Mine did this after about four days. When you think the cheese is hard enough, simply place the cubes on a large plate in the microwave and heat them for about 30 seconds at 800 watts. You should then hear or see the cheese popping. If it’s more melted than popped, it needs to dry a little longer before heating. Allow all the cheese puffs to cool completely.