Cheese Terrines from The Cooking of South West France by Paula Wolfert
Roquefort and laguiole are two of the great cheeses of the French Southwest. Put them together, as in this recipe, and you will have something truly sublime. For a slightly less ethereal experience...
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Cooking tools:
- Terrine mold
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
Ingredients
- 1 ounce Laguiole cheese, Cantal, or Monterey Jack, shredded
- 3 3½ ounces Roquefort cheese
- 2 ounces walnut pieces
- 2 tablespoons walnut liqueur, or substitute any nut liqueur, such as Nocciole or Frangelico
- 2 egg yolks
- ¼ cup heavy cream, chilled
- 3 egg whites, at room temperature
- Freshly ground white pepper
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