Savoury Walnut Cheese
by Tenina Holder
I love my cheese! I used to be a Dairy Judge for the RAS back in the day! This was a job I loved, though only once a year, it involved eating my body weight in dairy products to determine the taste leaders from all over Australia. I learnt a LOT about dairy products and their production, it was fascinating as well as delicious. (Try eating ice cream for a whole day...it was a life changer!)
This is a little salute to flavours that blend well with cheese. I would imagine you should use the best aged cheddar you can find, please don't go supermarket cheapies as it will be reflected both flavour and texture in your end product.
So, let's see who loves me after making this one. I think it is practically keto as well. You're welcome!
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Need
- 350 Grams cheddar cheese, cubed
- 125 Grams Butter cubed BUY
- 100 Grams beer
- 1 Teaspoon Ancient Roman Mustard or other mustard of choice Recipe
- 1 Teaspoon Worcestershire sauce
- freshly ground pepper to taste
- 150 Grams walnut halves, toasted
Do
- 1
Place cheese into Thermomix bowl and mill 10 sec/speed 10.
- 2
Add butter and whip until well combined, 20 sec/speed 8.
- 3
Add remaining ingredients other than walnuts. Blend 6 sec/speed 6.
- 4
Line a small container or ramekin with plastic wrap.
- 5
Place 1/3 the walnuts on the base of the container, pour 1/2 the cheese mixture over, the layer with more walnuts, finish with cheese and top it all with walnuts.
- 6
Refrigerate at least 24 hours before serving. Turn out onto a serving platter and serve with crackers, olives, crudites of choice. This will keep, (well wrapped) for up to 10 days.
