Cheese Cream

A cheese recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubben i 1988

Cheese Cream

This piquant cheese cream works very well as a completion of a meal.

75 g [2,65 oz] blue cheese to taste
50 g [1,75 oz] Jarlsberg, grated
50 g [1,75 oz] Cheddar cheese, grated
2 tablespoons yogurt natural
4 tablespoons cream, 20 %
2 tablespoons chopped chives
2 tablespoons chopped parsley
1/4 teaspoon of mustard
Parsley for garnish

4-6 servings


[1] Mix the cheeses with yoghurt and cream. Add chives, parsley and mustard and mix well.

[2] Fill the mixture into a serving bowl and leave it in the refrigerator overnight. Take it out 1 hour before serving and garnish with parsley.

[3] Server the cheese cream with lightly toasted white bread.