Claqueret

Name: Claqueret (Fresh cheese with herbs)
Prep time: 15 min
Total time: 15 min
Yield: Serves 6–8
Cuisine: France
Ingredients: 2 tablespoons white wine; 1 tablespoon vegetable oil; 2 tablespoons chopped parsley; salt and pepper; 5–6 tablespoons crème fraîche or double cream; 2 tablespoons chopped chives; 2 cloves of garlic, chopped finely; 350 g (12 oz) soft cream cheese

Fresh cheese with herbs

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
15 min

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

In southern Burgundy and the Lyonnais, even modest restaurants offer the choice of either a tray of aged cheeses or of fresh cheese which comes with sugar or chopped garlic and herbs for flavouring. This version keeps well and is good served with boiled potatoes, toast or french bread.

Ingredients

350 g (12 oz) soft cream cheese
5–6 tablespoons

Europe
France
Auvergne-Rhône-Alpes: Lyon
Starter
Vegetarian
Mediterranean
Burgundy
Gluten-free

Method

If the cheese is very stiff, work it through a sieve. Beat in enough crème fraîche or cream to make a soft spread and then beat in the wine, oil, garlic, parsley and chives with salt and pepper to taste. The cheese can be kept for up to a week in the refrigerator but serve claqueret at room temperature.