Pyengana Cream

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 250 g (9 oz) Pyengana cheddar (aged at least 18 months), finely grated
  • 350 ml (12 fl oz) organic Jersey cow milk
  • 400 ml (14 fl oz) organic Jersey cow cream (45% fat content)
  • table salt, to taste


Combine the cheese and milk in a saucepan and stir well. Gently heat until the mixture reaches 60°C (140°F). Set aside until cooled and the solids have set on the bottom. Pass through a sieve lined with muslin (cheesecloth) and discard the solids. Combine the strained mixture with the cream and check the seasoning.

When ready to serve, heat the Pyengana cream to 80°C (176°F).