Pyengana Cream

• 250 g (9 oz) Pyengana cheddar (aged at least 18 months), finely grated
• 350 ml (

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).