|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
4 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
12-1/2 oz. Roquefort cheese
Whisky
|
Directions:
|
Pound the cheese to a thick cream. Add drop by drop as much whisky as it will "drink" to make a firm cream. Pack into small earthenware pots and chill in the refrigerator for 3 to 4 hours. Serve with hot buttered toast or oatcakes.
|
|
|
This deceptively simple cheese cream from Overscaig in Sutherland is delicious served as a cream paté for the first course or at the end of a meal as a savoury.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
