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Cheese chartreuse

A cold moulded cheese dish: triangles and strips of white and wholemeal bread line a greased mould, which is filled with butter and grated cheese (preferably half roquefort, half Gouda) and chilled. From Erken's Stor kokebok (1949), p. 40.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 40 (falt i det fri)

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About the dish

A cold, decorative cheese dish for the cold table or supper, with alternating dark and light bread.

How to make it

  1. 1

    Line the mould

    Cut bread slices, the same number of each kind, into long triangles and lay them alternately like a star in a well-greased mould (a caramel pudding mould).

  2. 2

    Make the cheese mixture

    Work butter and cheese together, preferably half roquefort and half Gouda, and tint with a little green colouring.

  3. 3

    Fill the mould

    Stand a dark and a light strip of bread, about two fingers wide and exactly the height of the mould, alternately around the edge. Pack in the cheese mixture and leave it domed.

  4. 4

    Chill and serve

    Chill the mould. Serve with crackers around it and a ball of butter and cheese on top.

Changes from the original

The quantities of bread are not given. Chilling time is not given and is an estimate. The unstated amount of colouring is set to 'as desired'.

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Frequently asked questions

Which cheese should be used?
Erken suggests preferably half roquefort and half Gouda.
What is served with it?
Crackers around the mould, with a ball of butter and cheese on top.

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