This unique blue cheese butter made with Gorm Ailig, a raw ewe milk cheese, can be frozen and used in pasta, on steak or even in a lamb burger. If you don’t have Gorm Ailig, use Roqueforte or Danish Blue.
Gorm Ailig ButterMay 3, 2013 Print
Recipe courtesy of Ron Muise, Wandering Shepherd Cheese
- 1.1 lb (500g) Gorm Ailig
- 1.1 lb (500g) unsalted butter
- Put the crumbled cheese and butter (left at room temperature) in the mixer. Mix until well blended.
- On a piece of parchment paper, drop cheese mix and form a log. Wrap paper in plastic wrap and put in freezer.
- To use, remove from freezer and cut a 1/2-inch (1.3-cm) round. Return the unused amount to the freezer.
This recipe was featured in the article C'est fromage!