Gastronomixs

Mature cheese crème

A wonderfully creamy structure that you wouldn't usually associate with hard mature cheeses.

Creation by Thijs Meliefste, Meliefste* restaurant, Wolphaartsdijk, the Netherlands.

Makes 1kg.

Mature cheese crème

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Ingredients

400

g

mature cheese

300

g

cream

300

g

oil

Preparation method

  • Grate the mature cheese.
  • Bring the cream to the boil.
  • Add the mature cheese and blend in the thermoblender until smooth.
  • Mount the crème with the oil until nice and thick.
  • Divide the crème between piping bags. 

Serving suggestions

  • As a snack.
  • As an amuse-bouche with almonds and pear.
  • As part of a composition with components of cauliflower and mushrooms. 

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