How to prepare it in a day
Remember my recipe for stilton with porto posted yesterday? Did you like it?
Usually, it takes at least two-three weeks to prepare a cheese like this so that the wine has completely soaked into the cheese and the flavors and aromas of the cheese and wine have entirely melded.
But if you only have a little time, or if you thought about this recipe at the last moment, no problem!
See how you can make the express version.
Take a head of cheese like Fourme D’Amber and cut off a thin layer of the top crust to create a kind of a lid (better choose a cheese with a relatively thick crust).
scoop out the inside with a spoon. Be careful not to damage the crust!
This makes a sort of bowl.
Use a spoon or knife to crush the core to the size of the corn
Mix the mass with the sweet wine
You can add dried raisins or other fruit to the mass. Then put the resulting mass back inside the crust.
After a couple of days, your festive dish is ready!
Bon appetit!
