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Cream Cheese with Pepper
- Makes
1 cup
- Difficulty
Medium
By Helen Witty and Elizabeth Schneider
Published 1979
The amount of pepper you add to your own homemade Cream Cheese when preparing this version of an imported French cheese is a matter of individual taste. Remember that finely ground pepper is decidedly “hotter” than cracked or coarsely ground pepper, and proceed accordingly.
Ingredients
¼ to ½ teaspoon 1 cup
Method
- Crack the peppercorns in a mortar, or fold them into a cloth and hit them with a mallet.
- Mash the cheese in a bowl and add the peppercorns. For highly seasoned cheese, use the full amount of pepper and include both fine and coarse particles. For a less peppery flavor, sieve out the finest particles and mash only the coarser bits into the cheese.
- Mold
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