- one ripe camembert
- similar weight of rocquefort
- 100 g currants
- 100 g hazelnuts
- 4 slices rye bread
- Start with a beautifully ripe camembert and mix it together with the nuts and a generous slice of soft butter.
- That's the camembert done and now you do the same thing with the rocquefort. Put some butter in there as well and then mix the currants in with the rocquefort. You can use other dried fruits or walnuts, almonds, dried apricots, dates, figs.
- And that's your two cheeses ready.
- Now we're going to build up the terrine.
- You can use a silicone terrine for this, and that makes things easier. But if you don't have one, all you have to do is line a tin with some cling film.
- Put in a layer of bread and next a layer of camembert - push that out to the sides as much as possible. We're going to weigh the terrine down afterwards to make sure the layers are nice and compact.
- Then add another layer of bread.
- So smooth the rocquefort down and then add the final layer of bread and pull over the cling film.
- Weigh it down with another loaf tin and some apples, or whatever you have to hand.
- Leave that in the fridge for about two or three hours until the layers of cheese have hardened and then you can take it out and slice it.
The two cheeses we are using are quite strong, especially when they are quite ripe. But using quite a bit of butter makes the flavour slightly milder. You don't have to use something so strong: you can use goat's cheese or any other soft cheese. And anyway, we are mixing it with other flavours, with the hazelnuts and the dried fruit, so we are adding a little bit of crunch and some sweetness.