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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'.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 40)~73% of the text changedremovedadded
Ingredienser: 200 g smør. gr. smør 150 g revet » reven ost (helst halvt roquefort og halvt gouda). grønn matfarge (etter ønske). farve franskbrød (i skiver). grovt brød (i skiver, like mange som franskbrød). kjeks (til servering). Skjær brødskiver, brød. Brødskiver, like mange av hver sort, sort brød, skjæres i avlange trekanter og legg dem legges vekselvis som en stjerne i en godt smurt form (karamellpuddingform).. Arbeid smør (karamellpuddingform). Smøret og ost osten arbeides sammen, — helst halvt roquefort og halvt gouda, og farg med litt grønn farge.. Sett gaudaost. Omkring i formen stilles vekselvis en mørk og en lys brødstrimmel, ca. to 2 fingre brede og bred «brødstrimmel» akkurat i formens høyde, vekselvis rundt kanten. Pakk ostemassen i og la den ligge hvelvet.. Sett formen kaldt. Server med høyde. Ostemassen «pakkes» i. Settes koldt, hvelvet. Omkring ordnes kjeks rundt, og med en kule av smør smør- og ost på toppen. ostekule oppå.

Note on Modernised

Mengdene av brød er ikke oppgitt. Kjøletid er ikke oppgitt og er et anslag. Ikke-oppgitt fargemengde er satt til «etter ønske».

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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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