Because I have done a rather hefty bit of documentation for this recipe, I will start by giving you the final product, and then go on to the background. That way if you just want to try making it, you can do so. If you want to know where the recipe came from, read on, and if you want to know more about the history of the ingredients etc. read on further.
What can you do to cheese to make it even better? Add bacon, and fry it!
- 24 threads of saffron
- 250g smoked speck pieces
- 2 litres of whole (NOT lowfat) milk
- 1 cup of verjuice
- pine nuts
|The cheese curds ready to be pressed|
If you would like to know more, here is my article on the ingredients themselves.