Helen Witty

Cream Cheese with Pepper

Preparation info
  • Makes

    1 cup

    • Difficulty

      Medium

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home
Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

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 whole black peppercorns
  • 1 cup Cream Cheese

Method

  1. Crack the peppercorns in a mortar, or fold them into a cloth and hit them with a mallet.
  2. 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.
  3. Mold