Recipes and techniques for soft cheese.


Postby jenny_haddow » Mon Apr 02, 2007 9:04 pm

I'm going to make up some neuchatel for this weekend and thought I'd have a go at making a roulade with it. I though I'd do it like a swiss roll on a piece of greaseproof paper. I'll let you know how I get on.

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Postby saucisson » Tue Apr 03, 2007 11:39 am

Do have a go Jen, I've tried it with moderate success. I put some soft cheese on a piece of greaseproof paper with a piece of cling film on top and rolled it out with a rolling pin to the desired thickness and then removed the cling film. Sprinkled with dried herbs and garlic granules then rolled it up. I can't recall exactly what the cheese was supposed to be or why I decided to do that with it rather than maturing it :)

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