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White Mould Cheese

Camembert Stuffed Truffles on Sourdough

Ingredients

Serves 4

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