Patricia Michelson

Triple Cream with Walnuts

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Cheese: The World's Best Artisan Cheeses, a Journey Through Taste, Tradition and Terroir
Cheese

By Patricia Michelson

Published 2010

  • About

This easy but luxurious idea involves steeping a triple cream cheese in a fruit liqueur and then rolling it in coarsely chopped walnuts.

Method

Scrape off the excess rind from a fresh rather than mature Explorateur or Brillat-Savarin, or a similar soft triple cream cheese.

Pour about 250