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).
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