Saturday, October 16, 2010

Roman Cheese

This is my version of a recipe for spiced cheese that goes back a couple of millenia. I used to buy a similar product from the Antiqua Culinaria Romana / Castra-Rota at our local market on Saturday mornings, but they stopped showing up (for reasons I haven’t heard). Anyway, I missed their cheese balls, went to the Latin sources, and tried my own adaptation. Here’s where we are now:

Put into a food processor
  • 10.5 oz Ile de France spiced goat cheese buchette (plain will do, but it’s not quite as good)
  • 6 large cloves garlic (~1/2 medium head), mashed
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground coriander
  • 1 stalk celery (with leaves if possible; thinly slice the celery before putting it into the processor to avoid having strings)
Process until smooth.

  • ~2 Tbsp EVOO to texture & taste
It’s quite tasty.