Caseus cum piperis coctione

• I was inspired by homemade cooked cheese. But since a slow cooker is used and I don’t own one, something of my own had to be found. As a non-cooked cheese expert, I quickly noticed a few similarities to cheese fondue during further research, in addition to the realization that there are a thousand different recipes and definitions. I always make fondue myself and do without the ready-made products on offer. I like to control the taste and consistency myself. So I prepared cooked cheese like a modified cheese fondue.
• Weigh the cheeses and cut into small cubes. Weigh the milk, white wine and butter. Put the low-fat quark in a bowl and mix with a heaping teaspoon of baking soda. Use a sufficiently large pot – you will still need it (see pictures).
• Ollam fricare cum scidit allium et super focum pone. Pone campester 2 of 10 possibilis caloris gradus. Vinum appende, butyrum et caseum cubi aeno appone et excita. Principio nihil opus est tam difficile movere. Vinum album cum suo alcohole contento et acetoso citius liquefacit caseum, et sane notabilem saporem habet. Cum omnia calida sunt, lac infunde.
• It is important with this method to warm slowly to prevent the water and fat bound in the cheese from separating from the solid components (proteins). With fondue, that’s the declaration of bankruptcy. I did some research for the cooked cheese, if it is heated too quickly, it “becomes too runny and then no longer solidifies”. The same effect as with fondue: the cheese curdles.
• When the butter has melted and the cheese is slowly dissolving, you need to stir more. Add the salt (0.25 teaspoons = approx. 8 gr.). Now you can add 2 more finely chopped garlic cloves or, in my case, 2 teaspoons of garlic paste. In addition – also for those who like it: the caraway and the Pepe Valle Maggia. The pepper is a mixture that is available in the Swiss canton of Ticino and I advise against taking a whole teaspoon of black pepper instead – use less!
• Cum caseus dissolvitur, ovile in quarte et nitro coquitur. Calorem caminis auge ad 5 extra 10 gradus. Ex hoc iam commoveri oportet. 8 in urna excita an. Hoc miscebit varia medicamenta et cum fondue, adiuvat etiam quod mixtio non coit. Calidior est caseus, eo massa dilatatur. Hoc est, propter nitro in butyro. Nunc vel urna eget lectus mattis maximus. Si non, tempus est ut camini purgandum.
• Ad ulcus caseum adduco, augevi ab V ad VIII, et iterum cum coquitur, et deinde per III minutas assidue coquendo. Caseus in specula munda infunditur. Maturus est per 5 horas antequam primum gustari potest. Servari potest in armario usque ad 8 septimanas.

Gustus & constantia

• The consistency is semi-solid, but spreadable. The taste is reminiscent of processed cheese at the first bite. In contrast to this, mine does without melting salts and other benefits of the food industry. The pepper goes well. The salt could possibly also stay away completely. Certainly I haven’t made the recipe for the last time.