Stéphane Reynaud

Terrine de Roquefort

Roquefort Cheese Terrine

Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Roquefort cheese 500 g
  • Butter 200 g
  • Celery stalks

Method

  1. Finely chop the celery, mix it with the butter and salt.
  2. Line the inside of a terrine dish with plastic wrap, crush half of the Roquefort cheese with a fork and press it over the base of the terrine. Put the celery butter on top of the Roquefort and cover with a layer of Roquefort.
  3. Cover the top of the terrine with plastic wrap. Chill for 24 hours and