Pounded cheese turns a brick of fromage on its ear. Each velvety dollop of whipped white cheddar with apple gastrique is easily scooped onto grilled ciabatta or garden fresh crudités.
Chef Quinlan Cook
Smith Restaurant, Inn at the Forks
Ingredients
Pounded Cheese
1/2 lb unsalted butter
5 cups aged white cheddar
1 Tbsp of prepared Dijon mustard
1 tsp of salt
Pinch of cayenne
Apple Gastrique
1 cup white sugar
1 1/2 cup apple cider vinegar
Pinch of salt
Method
Pounded Cheese
- Cube the unsalted butter. In a small skillet, warm butter to room temperature until softened.
- Add butter and mustard to food processor. Run processor until the butter mixture is smooth.
- Working slowly, add cheese in 1/4 cup increments, continuing to run food processor, until mixture has a smooth consistency. Avoid running the processor for too long, as too much friction can create heat and cause cheese mixture to separate.
- Add salt and cayenne to mixture, to taste.
Apple Gastrique
- Heat white sugar in a small skillet over medium heat. Continue to heat until the sugar caramelizes and appears golden brown in colour.
- Add apple cider vinegar and salt.
- Reduce until it develops a light syrupy consistency which will thicken once cooled.
Yield 1 large serving
