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Preparation info
- For a cheese sufficient for
four
people - Difficulty
Easy
Appears in
Published 1935
This delicious sour milk cheese is a great luncheon dish in France, and is nearly always eaten with sugar. When wild strawberries are in season they are often served with fromage à la crême.
Ingredients
2½ pints a few tablespoons
Method
Put the milk in a jug and keep it in a warm place till it sours and becomes solid. On no account must the milk be soured with rennet. When solid, put it in a piece of butter muslin, gather the ends together to form a bag, and hang this over a basin in a cool place to drain for twelve hours or so. It is then put in a basin, mixed with a little milk, and sometimes put into a moul