Marin Cheese
Marin Cheese

 

Marin Cheese
Kaesebank Pot

Kaesebank Pot

Ingredients

  • 1-8 oz. ripe Rouge et Noir Camembert
  • 3 oz. Rouge et Noir Schloss cheese
  • 1/8 lb. Rouquefort (imported)
    1/2 cup butter
  • 1 tbsp. flour
  • 1 cup cream
  • 1/2 cup finely chopped olives
  • 1/4 cup canned Pimiento
  • A sprinkling of Cayenne  

Mash Camembert and Schloss together with the Rouquefort, butter and flour, using a fork. Put the mix into a pan, (glass or stainless steel). Stir in the cream and keep stirring until you have a smooth, creamy sauce.

Strain through sieve or cheesecloth, and mix in the olives and Pimiento thoroughly. Sprinkle well with cayenne and put into a pot to mellow for a few days, or much longer. Will keep about two weeks.

Marin Cheese