Cheese in Cooking Pot

Perhaps your new favorite bean dish:

* Cut off the rind, grated and passed through a sieve or through the fine disc of the food processor.

** Dried, crushed. (oregano, marjoram, thyme, savory).

Put the fresh cheese and the dried cheese in a large enough bowl and drizzle with brandy and olive oil. Season the mixture well with pepper and add the garlic. Pour in the salt as well as the culinary herbs and knead together with the cheese until the whole is well mixed. Put in a saucepan with lid form and close well. Mature in a cool place for 2 to 3 months before opening the crock pot.

This recipe comes from the southern Ardeche region. A famous cheese connoisseur who was born there reports that sometimes such a cheese pot – or brÂche – was never completely emptied for fifteen years. This cheese is eaten with cooked, peeled potatoes, which are removed only at the time of eating.

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