It's probably because of my time spent in the U.S., but anything that adds butter to cheese can't be bad, can it? Make this and get back to me on that ...
Serve in the jar as part of a cheese board, or grazing platter, use in place of mayonnaise on a baguette with salad, tuna, ham or sliced meat of choice. The best way to eat it is with a spoon out of the jar, but don't quote me! Just enjoy.
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 100 Grams Parmesan cubed
- 200 Grams vintage cheddar, cubed
- 35 Grams Unsalted Butter cubed BUY
- 1 Teaspoon French Mustard
- 40 Grams Sherry
- 30 Grams red onion
- 1 Garlic Cloves
Do
- 1
Place cheeses into the Thermomix bowl and mill 10 sec/speed 9.
- 2
Add remaining ingredients and blend 1 min/speed 5. Scrape down sides of bowl and repeat if necessary.
- 3
Pot into sterilised jars and seal until use. Keep refrigerated.
