Ingredients
- 200 g of cheddar cheese in pieces
- 100 g of emmental cheese in pieces
- 300 g of milk
- 30 g of butter
- 20 g of corn flour
- 1 pinch of nutmeg
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the cheeses in the mixing bowl and grate 10 sec/speed 8; set aside.
- Melt the butter 2 min/90°C/speed 1.
- Add the corn flour and milk and mix 10 sec/speed 4.
- Set 6 min/90°C/speed 4 so the base thickens.
- Add the grated cheeses, salt, pepper and nutmeg.
- Set 3 min/80°C/speed 4 until melted and you get a smooth cream.
Tips
- Use corn flour for a gluten-free version also changing the base.
- If it is too thick, add a splash of hot milk and mix.
- Serve right away because it becomes denser as it cools.
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