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.
Our recipe for Chocolate Cheese Mousse is made with fresh yogurt cheese, unsweetened cocoa, sugar and vanilla. The prep time does not include time for making fresh yogurt cheese.
How to make Schierkase, a German spreadable cheese
This recipe was found on a web site hosted by Trinity College students. We're trying to track down the author of the recipe. Given the transient nature of these sites we are reprinting the recipe to insure it does not "disappear".