Cheese made for dessert

NZ Lifestyle Block - - A Garden Under Lock And Key -

ONE OF MY FAVOURITE DESSERTS is sticky date pud­ding, so this cheese was cre­ated to be an af­ter din­ner treat for those with a sweet tooth.

High sugar fruit like dates can be dif­fi­cult to in­tro­duce to a milk curd as there is al­ready high lac­tose (milk sugar) present and you can eas­ily over­dose the sweet­ness. Adding pep­per and salt helps to bal­ance the sweet­ness.

To get it right, I make a fairly acidic farm­house cheese, al­most to Cheshire pi­quancy, then add the cooked mashed dates. It cre­ates a soft con­sis­tency so it will ma­ture and can be eaten very quickly – adding soft fruit means preser­va­tion is short­ened. Wax­ing works well to keep any mould growth at bay, and I like to use a dark wax as it com­ple­ments the caramel colour of the date cheese paste.

Aro­mat­i­cally, this cheese has a Mid­dle East­ern rem­i­nis­cence with flavours of caramel and date. But all you re­ally need to know is it’s yummy.

If you use moulds about the size of ten­nis balls, the re­sult­ing cheese is just the right size for con­sum­ing in one sit­ting. You re­ally can’t stop eat­ing this cheese.

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