Martin Benn

Pyengana Cheddar

Preparation info
    • Difficulty

      Easy

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 150 g (5½ oz) Pyengana cheddar cheese, rind removed

Method

Cut the cheddar into manageable blocks and then grate, using a fine microplane, into a bowl. Refrigerate until required.