White Mould Cheese

Serves 4

• 1 large camembert
• 125g mascarpone
• 75g fresh black truffles
• Toasted Sourdough

• Split the camembert horizontally with a wet knife and spread the mascarpone on the cut surfaces, leaving the edges free.
• Clean the truffles well and slice thinly.
• Top one half of the cheese with sliced truffles and put the other half on top. Press together firmly.
• Wrap the cheese in cling film and put into the fridge for two days. Take the cheese out of the fridge two to three hours before needed.
• Serve with toasted sourdough.