|Drained Maas Cheese flavoured with lemon and pepper.|
Plate by Master Potter of Franschhoek David Walters.
This cheese is so inexpensive to make at home - the two-litre bottle of full-cream maas it takes to make two of these will set you back around R20. A huge saving, considering that a single, smaller (100g) 'salami' of this sort costs between R19 and R23 at upmarket stores.
I am smitten by white pepper, so tend to use it with abandon, but as it has a strong, rather 'dusty' flavour, I suggest you add it to the cheese in pinches, tasting as you go.
|This home-made cheese is also good with sweet chilli jam (see Cook's Notes).|
Another wonderful flavouring for this cheese is horseradish (see my Cook's Notes at the end of this blog post).
Drained Maas Cheese Roll with Lemon, Pepper & Smoked Paprika
a drained maas cheese, made from 1 litre of full-cream maas
the finely grated zest of half a lemon
½ tsp (2.5 ml) white pepper
salt, to taste
freshly milled black pepper
1 tsp (5 ml) good smoked paprika
fresh radishes, or crunchy accompaniments of your choice
Salticrax or similar salted crackers, to serve
Tip the cheese into a bowl. Add the lemon zest, pepper and salt, to taste, and knead well with your fingertips. It's quite a sticky cheese, so you might want to use a sturdy spoon instead.
|Roll the cheese into a tight salami shape.|
Place the cheese on one end of a new length of clingfilm and roll it up, as if you are making a Christmas cracker. Grasp the two ends of the 'cracker' and continue roll the cheese away from you to form a neat, tight cylinder. Twist the two ends together (see picture above), and refrigerate for 4-5 hours, or until firm.
Unroll the cheese, slice it into discs (see Cook's Notes) and serve with crackers and radishes.
Makes one cheese; serves 4 as a snack, with accompaniments.
- The best way to slice this cheese is with a length of unscented dental floss or similar thin, strong thread.
- If you're not in South Africa, you can make this with yoghurt, using this recipe.
- This is also good with sweet chilli sauce, tomato jam, wine jelly, quince jelly, and so on.
- Try using the maas cheese in my recipe for Smoked Venison with Horseradish & White Pepper. You can serve this pressed into a mould, or formed into dear little 'lollipops' (see below, right.)
|Smoked Venison with Horseradish & White-Pepper Cream Cheese, served two ways|