Messenklever crème

Creation by Menno Post, restaurant De Bokkedoorns**, Overveen, the Netherlands.

Makes 500 grams.

Messenklever crème

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Messenklever cheese

As needed:



As needed:


xanthan gum

Preparation method

  • Heat the Messenklever cheese in a thermo blender to 60°C.
  • Add a splash of milk to ensure that the cheese blends into a smooth mass.
  • When the cheese is smooth, thicken with a little xanthan gum if needed.

Serving suggestions

  • As a cheese component in a re-envisioned Caprese salad.
  • In a starter with several tomato components.
  • Delicious paired with green asparagus, pistachio, and onion.

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