This recipe makes a nice spicy spreadable cheese that is great on bread, but also can be warmed to be used as a dipping sauce. It is not as firm as the "the laughing cow" commercial ones, but boy it is full of flavor.
The pic is made while the cheese was still cooling down and setting!
Here we go.
150 gr of hard cheeses (gouda style, emmenthal, gruyere, parmesan) in a good mix. Do not use more then 50 gr of parmesan, since that will result in a more grainy texture.
50 gr of softer cheeses (brie is the first one that comes to.my mind)
1fresh red chili (with seeds if u like some more kick)
1TBSP green pepercorn (dry)
1/2 tsp sea salt
1TBS olive oil
100 ml milk
100 ml cream
1. Cube the cheeses and add the chili (roughly cut) and peper. mix, speed 8, 20 sec
2. Add salt and milk . 15 minutes, 80 degrees, speed 1, MC half in place, to let some of the excess liquid out
3. Use spatula to bring the mix together and again, with MC half in place, 5 minutes, 80 degrees, SPEED 8.
4. Add the olive oil (a good quality one) and mix at speed 8 for 10 seconds
5. Put in bowl, let cool down (first at room temp, then in the fridge) while stiring now and then to make sure the solid parts are not sinking to the bottom.
Keep in fridge.. If done well you can keep this about 2 weeks.
Enjoy.
