Mother Earth News 2013 by Unknown

Author:Unknown
Language: eng
Format: mobi, epub

Both beer and bread are fermented by yeast that convert sugars to alcohol and carbon dioxide.

Photo By Fotolia/Africa Studio

Yogurt, a classic fermented food, can be served sweet or savory.

Photo By Fotolia/Cook_Inspire

Classic Cheese Spread From Leftover Cheese

August/September 2013

By Marilyn Foley

Almost everyone inevitably finds small, dried out or moldy bits of cheese forgotten in some remote corner of the refrigerator. A Danish friend of mine explained to me that you can use these old bits of cheese to make what she called potkäse (potted cheese).

To make this cheese spread, cut off any mold or inedible rind and then finely grate the remaining piece. Put these cheese shavings into a glass jar and cover them with any kind of liquor. My friend’s favorites were aquavit and rum, but any hard liquor will do for this purpose. All manner of hard cheeses can be mixed together in this fashion. Just stir the mixture periodically and you will end up with a yummy gourmet treat that is nice enough to serve as a delightful spread at parties — and all made from leftover bits of food you would have otherwise thrown away!

Marilyn Foley

Philadelphia, Pennsylvania

Here is a recipe for potted cheese from our food editor, Robin Mather.

Ingredients:

3 ounces of butter

6 ounces of a variety of hard cheeses, chopped or grated (no rinds)

3 tbsp of port, sherry or brandy

Salt and pepper

Instructions:

Cream butter, then work in cheese. Season and add liquor. Cover and store in a cool place. Will keep 2 to 3 weeks. — MOTHER EARTH NEWS

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