Boiled Cheese with Mint Recipe
A simple and refreshing dish combining soft cheese with the fresh aroma of mint. Perfect for serving alongside sour cream or as a snack on its own.
Ingredients:
- Cheese: 800 g (soft, fresh cheese)
- Milk: 1.5 liters
- Mint: A handful (used for flavoring, not chopped)
- Salt: To taste
Instructions:
Prepare the Mint: Crush the mint leaves using a mortar and pestle to release the essential oils and aroma. Set it aside for later use in kneading the cheese.
Heat the Milk: Pour the milk into a large pot and heat it over medium-high, stirring occasionally to avoid scorching the bottom.
Slice the Cheese: Before the milk comes to a boil, slice the cheese into thin, even pieces using the Cheese Knife. This knife’s fine edge and rounded holes reduce friction, allowing you to easily slice through soft cheese without it sticking to the blade.
Add Cheese to Milk: Once the milk is just about to boil, carefully add the sliced cheese into the pot. Let it sit for about 5 minutes, or until the cheese softens and becomes stretchy.
Knead with Mint: Remove the cheese from the milk and place it in a bowl. Add the crushed mint and a pinch of salt, then knead the cheese thoroughly to incorporate the mint evenly.
Shape into Balls: Use your hands or a small scoop to shape the cheese mixture into small balls for serving.
Serve with Sour Cream: Present the mint-infused cheese balls with a side of sour cream. They can be served with bread or crackers as a light snack or appetizer.
Suggested Knife for This Recipe:
The Premier ProCut 7″ Cheese Knife is perfectly designed for this recipe. Its sharp edge and rounded holes reduce friction, making it ideal for slicing both hard and soft cheeses. This knife is precision-forged from high-carbon German steel, offering excellent edge retention, durability, and flexibility. Its ergonomic handle and smooth spine provide comfort and control, ensuring a perfect cut every time. A must-have tool for cheese plates and charcuterie boards, this knife will enhance any meal preparation.
