Mature cheese foam

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

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 2300 grams.

Mature cheese foam

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mature farmhouse cheese 








egg yolk 

Preparation method

  • Heat the cheese, milk, cream, and egg yolk for ten minutes at 60°C in a thermo blender.
  • Pour the mixture through a fine-meshed sieve.
  • Transfer the mixture to a siphon and aerate with one cartridge.
  • Refrigerate until use.

Serving suggestions

  • As a component in a composition with crab, green asparagus, carrot, fennel, and beetroot. 
  • As a component in a composition with prawns, basil, tomato, and puffed rice.
  • Delicious paired with components of cauliflower, black garlic, and augurk.

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