Cheese Cream Recipe

 


This cheese cream recipe can be used as a filling for german Windbeutel. Windbeutel filled with this cheese cream would make a great appetizer for your next party.

Ingredients - Recipe I:

80 g / 2.8 oz butter

50 g / 1.7 oz cooked ham

150 g / 5.2 oz Emmentaler cheese, grated

up to 1/8 L / 1/2 cup whipping cream, sweet paprika, pinch salt.


Ingredients - Recipe II:

50 g 1.7 oz butter

1 egg yolk

200 g / 7 oz Garvais cheese

50 g / 1.7 oz Emmentaler cheese, grated

2 tablespoons sweet cream

salt, sweet paprika, tomato paste


Ingredients - Recipe III:

80 g / 2.8 oz butter

125 g / 4.4 oz Roquefort cheese

1/8 L / 1/2 cup sweet cream

Preparation

Whip Butter (at room temperature), add grated hard cheeses and other ingredients. Finely chop cooked ham and add to the mixture and stir everything together to combine (Recipe I). If using Roquefort cheese whisk the whipping cream first until stiffened then fold it into the cheese mixture. Season cheese cream to taste. Fill the cooled Windbeutel using a piping bag or tablespoon.
















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