Foudjou
This is a French recipe for
potted cheese with mixed herbs and is found in the lower Ardeche region of France.
Traditionally the cheese pot is never emptied but simply added to. The locals serve
the cheese with potatoes boiled in their skins peeled as they eat them. The spread
is equally delicious served with a crusty French bread.
Makes 2 pounds (1 kg.)
cheese
I N G R E D I E N T S
1 pound (1/2 kg.) fresh goat cheese, mashed to a paste
1 pound (1/2 kg.) dried goat cheese with the rind removed, grated, and forced through a
sieve or the fine disk of a food mill.
3 tablespoons (50 ml.) brandy
3 tablespoons (50 ml.) olive oil (cold pressed, extra virgin)
pepper
2 or 3 garlic cloves, peeled, crushed to a paste and sieved
salt
2 tablespoons (30 ml.) mixed dried herbs, pulverized (thyme, marjoram, oregano, savory)
I
N S T R U C T I O N S
Put the fresh and dried cheese in a bowl and sprinkle the brandy and olive oil over them. Season the mixture well with pepper and add the
garlic. Ad the salt and herbs, and knead the mixture until it is well blended.
Put it in a pot with a lid (crockery is best), cover it and allow it to mature for
two to three months in a cool place before opening it.
s o u r c e : The Good Cook - Eggs & Cheese
Cookbook, 1980
Home Cheese Making Book by Ricki Carroll
Home Cheese Making: Recipes
for 75 Homemade Cheeses, by Ricki Carroll. The classic home cheese
making primer has been updated and revised to reflect the increased
interest in artisanal-quality cheeses and the availability of cheese
making supplies and equipment. This is "the" first cheese making book
you should buy. |
