cheese | with knife and fork

Ingredients

• 2 pints whole milk
• 2 tbsp lemon juice
• 275g of cottage cheese or other mild young soft cheese, I used Lancashire curd from Butlers but I think Brock Hall Farm soft goat cheese would also be brilliant.
• 75ml mild good mayonnaise or greek yoghurt
• sachet of gelatine powder or two leaves of sheet gelatine
• 50g each of three hard cheeses, one of which should be a blue cheese, I used Blacksticks Blue, Creamy and Tasty Lancashire combined (25g of each) and Goosnargh Goats all from Butlers Cheeses
• tablespoon of chopped fresh herbs of your choice, I used flat leaf parsley
• water and lemon juice to dissolve the gelatine
• 150ml double cream
• salt and pepper