John Myers
Cooking Cheese
The perfect cooking cheese recipe with a picture and simple step-by-step instructions.
- 2 tbsp Butter
- 500 g Limburgers
- 2 Egg yolk
- 2 tbsp Flour
- 250 ml Milk
- 4 tsp Caraway seed
- Melt the butter over medium heat. Cut the Limburger into small cubes, add to the butter and let dissolve while stirring.
- Whisk egg yolk, flour, milk and caraway seeds together and pour into the dissolved cheese. Keep stirring vigorously, bring to the boil 1 x very briefly, turn the heat down a little and keep stirring until the mixture has a firm, pudding-like consistency again.
- Pour the cheese mixture into a heat-resistant container while it is still hot and allow to cool.
- Once cooled, the cooked cheese can be consumed immediately. It stays chilled for about 2 weeks … provided it has not already been “plastered” …… :-), because it is very tasty on a hearty farmer’s bread with butter and a side dish of radishes and tomatoes and green cucumber ……..
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