Homemade Beer Cheese III

Grated romadour mixed with butter, cottage cheese and ground paprika, covered with beer, after ripening left in a clean cloth to drain thoroughly …

Ingredients:

250 g of soft full-fat cottage cheese 125 g of soft full-fat cottage cheese cream cheese 1 tbsp ground chilli 1 tbsp of butter 1 dl of tens beer speck of cumin salt

Procedure:

1. Grate the romaine finely
2. In a bowl, beat the softened butter until foamy and stir in the soft cottage cheese
3. Add the grated romadour, season lightly with salt and pepper, mix and transfer to a stoneware or porcelain bowl
4. Pour beer over everything, cover with a plate or cloth and leave in a warm place to mature for about a week, when the cheese is ripe, the beer will rise above the mass (if you have inferior curd, the beer will remain under the cheese)
5. Then drain the beer, tip the cheese out of the bowl into a clean cloth, swirl it around and leave it to drain.

Recommendation:

To get a noble mould for a good quality ripening of home-made beer cheese, we need to use a cheese that contains the “right” bacteria, such as romadour. However, we can also pickle Olomouc cheese or Niva.