This next recipe makes a good cheese course and dessert combined, or serve it as a starter.
Put the cheeses and yoghurt in a food processor, and blend until smooth. Season with the pepper and nutmeg; the mixture will probably be salty enough.
Whisk the egg whites to firm peaks, and fold into the cheese. Line a pierced mould with wet muslin or cheescloth, and spoon in the cheese.
Place on a plate, and refrigerate for a few hours until firmed up. Turn out onto a plate, and surround with quartered fresh figs and a salad of rocket and watercress or other peppery leaves.
© 2000 Frances Bissell. All rights reserved.