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  • Cured cheese with herbs
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    Curing your own cheese sounds like a bit of a challenge but with this simple recipe does not demand any special equipment - just time and a bit of luck.
    By Andreas Viestad

    Cured cheese with herbs

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    PREPARATION:

     
    • 1

      Arrange yoghurt, herbs and salt in layers in a cheese cloth until all ingredients are used. Close tightly with string. Hang in cellar temperature for 24 hours, over a bowl to collect the dripping water.

    • 2

      Prepare brine (6% salt per weight) in a suitable container. Transfer cheese (without removing the cloth), to the brine and let sit for another 24 hours.

    • 3

      Cover a brie-style cheese box (or other container) loosely with baking paper. Gently unwrap the cheese cloth and transfer the cheese the to paper, pressing slightly to suit the box. Place a sprig of rosemary on top, close paper tight and cover with a lid. Keep for four weeks in refrigerator.

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  • PREPARATION:

     
    • 1

      Arrange yoghurt, herbs and salt in layers in a cheese cloth until all ingredients are used. Close tightly with string. Hang in cellar temperature for 24 hours, over a bowl to collect the dripping water.

    • 2

      Prepare brine (6% salt per weight) in a suitable container. Transfer cheese (without removing the cloth), to the brine and let sit for another 24 hours.

    • 3

      Cover a brie-style cheese box (or other container) loosely with baking paper. Gently unwrap the cheese cloth and transfer the cheese the to paper, pressing slightly to suit the box. Place a sprig of rosemary on top, close paper tight and cover with a lid. Keep for four weeks in refrigerator.

    Print Friendly
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